AUD12 Feeds 3

AUD12 Feeds 3

Roast Chicken

I must admit that roasting chicken is by far the most “value for money” food I’ve cooked in Melbourne. As Melbournians know, lunching out will easily cost one 8.50-10 Aussie dollars, beverages not inclusive (dinner costs more?)… so when AUD12 feeds 3 for dinner, this is a great recipe for overseas students, or anyone for that matter, on low budget. The bonuses in this meal: tasty (it’s halal too if you buy the poultry from a Muslim vendor), easy to prepare, and not much to wash up later.

Roast Chicken1©BondingTool

Brine chicken in icy cold water first.

Clean the chicken thoroughly especially the insides of the cavity to remove blood clots in the ribs/bones. Rub the bird with generous amount of salt to rid the slim on the skin. Rinse well. Next immerse the raw chicken entirely in a tub of icy cold water with 2 tablespoons of salt (brining – this will rid the smell and keep the chicken juicy and moist during baking/broiling/roasting) for an hour. Drain the water and rinse the chicken. Pat dry the bird making sure the cavity is also dried properly with paper kitchen towels. If possible, let the chicken air dry in the refrigerator, uncovered, for about an hour. This will help the skin get crispy when you cook it.

Roast Chicken2©BondingTool

Season to taste with your favourite herbs and condiments.
Do not worry if you have under seasoned it as you can have more seasonings or sauces later.

Season the chicken with your favourite spices or simply grind some sea salt and black peppercorns over the entire bird like what I did here. Season the insides of the chicken too. Next drizzle some extra virgin olive oil and pat all over the bird.

Roast Chicken Stuffing©BondingTool

Remember to stuff some herbs into the cavity to perfume the bird.

Inside the cavity, I stuffed one whole bulb of crushed garlic (with or without skin), 1 tablespoon black peppercorns, 2 bay leaves and ground more salt into it.

Roast Chicken3©BondingTool

If the breast gets charred before the bird is cooked, cover with aluminium foil over the breast.

I used the “broiler-fan” function to cook this bird in pre-heated oven set to 180°C/350°F for one hour, turning the baking sheet once half way through the cooking. Use a knife to pierce through the thickest part of breast and thigh meat to ensure cooking is done – the juice should run clear not pink.

Roast Chicken4©BondingTool

Crisp skin and tender meat.

Serve with some sides… salad, buttered rice, potatoes (baked with the bird), or plain boiled spaghetti mixed with the pan juice from the chicken, season with salt and pepper to taste.

Peri Peri Hot Sauce©BondingTool

Peri Peri Hot Sauce

On lazy days, we eat it on it’s own without any sides, just Nando’s Peri Peri Hot Sauce.

As for cleaning, I threw away the aluminium foil on the baking sheet and had only 1 tub from the brining, 3 sets of flatware and plates to wash!

P.S. There are price variations for whole bird chicken from QVM… AUD11.99-13.99. These free range ones I bought is AUD12.99 for one and AUD24 for two birds. Being an economical housewife, I bought 2, of course! Topping up 50 cents to the $2 I’d saved, I bought 500g of chicken liver to make pâté.

Happy Cooking 🙂

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