The Chicken

The chicken. The show stopper in your Christmas dinner. It has to be beautiful, golden, crispy on the outside, moist inside. It just has to be all these things to help make Christmas even more perfect.

When I was actually cooking the chicken for this post, I had a relatively eventful afternoon. You’ll find out how soon.

Before you start stuffing the chicken and actually roasting it, I would recommend letting it sit in a tub of water for a few hours.

Essentially the concept of roasting means getting rid of water from the chicken. If you soak the chicken, however, it absorbs some extra water, which is what evaporates when the chicken is in the oven. I learned this little trick on one of Heston Blumenthal’s TV shows (I forget which one) and it has never failed me.

After leaving the chicken to soak for a few hours, you can move on to stuffing the chicken.

I normally use half an onion, some celery, carrot, garlic, and a lemon. Rough chop all these and stuff them into the cavity. Try not to let it spill out, coz it’ll get difficult when you want to truss the chicken.

To truss the chicke, start by placing some thick string under the chicken, the legs should be facing up. I know there is a proper proper way of trussing a chicken, but for the life of me, I cannot remember how to do it. I recommend looking it up online.

The main goal of trussing a chicken is to hold everything together tight so that the chicken does not dry out. Hopefully, the pictures will give you a better idea of what I mean.

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Onto the roasting. Preheat the oven to 100C and let the chicken cook at the temperature for about 25 minutes. Take the chicken out and baste it with some butter and oil.

Increase the temperature of the oven to 180C and let it cook at that temperature for about 40 minutes.

I use a meat thermometer to check when my chicken is done. Otherwise, you can make a slit near a bone to check if the juices run clear or not. If they do then your chicken is cooked.

Leave the chicken to rest for about 15 minutes after taking it out of the oven. Then slowly cut the string.

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Now for the eventful part of the afternoon, my little pup (she’s not little in any way, or a pup, she’s 10) decided that she also wanted a taste of the chicken, and be a part of the shoot. It took quite a lot of persuasion to get her off and away from the chicken. LOL!

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You can keep the chicken on a platter with nothing else, or you can spread your veggies around it. Whatever looks more appealing to you!

2 MORE DAYS TO CHRISTMAS!

chicken (10)

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