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Special Roast Chicken
Special Roast Chicken

Before you jump to Special Roast Chicken recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods May Help You Stay Fit And Also Healthy.

When it comes to the foods that you eat, you will notice that your overall health can be effected either positively or negatively. One of the foods you should be avoiding is any foods you get at a fast food place. These types of foods are packed with bad fat and also have hardly any nutritional value. For this reason we are going to be going over the healthy foods that you should be eating that will have a good effect on your health.

Everyone likes to have dessert after their meals and if you are one of those individuals you may want to think about some citrus fruit. Along with vitamin C, you will realize that there are plenty of other health benefits that you will find in these kinds of fruits. You may also want to mix a number of things like orange sections, shredded coconut mixed with a teaspoon of honey.

If you determine that your overall health is important to you, you need to take these suggestions to heart. One thing that you should actually avoid is all of the processed foods which you can purchase in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to special roast chicken recipe. To cook special roast chicken you only need 7 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Special Roast Chicken:
  1. Take 1.5 kg -2kg whole chicken
  2. Use Brine- 300g salt dissolved in 5lt water
  3. Take 1 lemon
  4. Provide 1 brunch thyme
  5. Take 2 bay leaf
  6. Provide 125 g soft butter
  7. Get 30 ml dry white wine
Steps to make Special Roast Chicken:
  1. Place chicken in a clean container. Pour over brine, ensuring that the chicken is submerged, then cover the container with plastic wrap and place in the fridge overnight.
  2. Remove the chicken from the liquid and dry well with paper towel and place on a wire rack set over a tray.
  3. Preheat the oven to 90ºC (about 70°C, be sure to use an oven thermometer to get an accurate temperature).
  4. Roll and pierce some holes in the lemon, then place it in the cavity of the bird with half of the thyme and bay leaf. Rub some butter on top of the skin. Place the chicken on the rack in a roasting tray and put in the oven. Roast the chicken for about 3–4 hours or until the internal temperature in the thickest part of the breast is 60ºC.
  5. Remove the chicken from the oven and allow to rest for 45 minutes. Turn the oven temperature as high as it will go.
  6. In the meantime, melt the butter in a pan and add the wine and a few sprigs of thyme. Bring to the boil then remove pan from heat and use the melted butter to baste the chicken before and during browning.
  7. Put the chicken back in the roasting tray and return it to the oven for about 10 minutes or until golden brown, be careful it doesn’t burn. Once coloured, remove the chicken from the oven and place on a cooling rack.
  8. Season with salt n pepper, and serve with gravy and mustard greens

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