Sunday, August 14, 2011

Butterfly roast chicken with 40 cloves of garlic and rosemary

Cooks faster (45 mins) and as a result, the chicken is extremely juicy... then again, juiciness could be due to the fact that its Sakura chicken, or due to the ginger juice i added. Will experiment again!

At the bottom of the chicken, i have laid 2 stalks of rosemary and 40 cloves of garlic.
To marinate the chicken, i used salt, pepper and ginger juice.

Between the meat and the skin, i pushed small cubes of butter to keep the meat moist.

In the last 10 mins of cooking under grill mode, i brushed the skin with oil, bean paste and sprinkle brown sugar for the brown caramelised look.

The gravy is made by mashing the roasted garlic with the chicken juices (after skimming off the melted butter), adding pepper and sugar to taste (already salted by the chicken juices from the salt i rub on the chicken). Thicken with corn flour. 

You think its a lot of food for two? i even made garlic bread!
haha.... grilled it in the oven when the chicken is resting... super duper crispy!

For garlic bread, i applied unsalted butter, minced garlic, and sprinkle over salt and brown sugar.
i dont mind having it as a meal on its own...

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