Salt Roasted Kosher Chicken

July 25, 2014 by Admin
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PREPARATION

  1. Add salt, pepper, one bay leaf, one crushed clove of garlic, lemon and a small bunch of thyme to the body cavity.
  2.  Salt and pepper the outside and rub a little olive oil onto the chicken.
  3. Place the chicken breast side down in a roasting pan (this will help to prevent drying of the breast). Cook in a pre-heated oven (200c, 400f, gas mark 6) for half the cooking time (cooking time is determined by this formula: 15 minutes per 450g – 1lb – of chicken, plus 15 extra minutes).
  4.  Turn the chicken over and finish cooking it breast side up. Once cooked, put the chicken on a warmed platter and let stand for 15 minutes before serving to allow the juices to settle and the meat to relax.
  5.  You can use a little boiling water to deglaze the pan and use this as the gravy. This method will give you crispy skin and moist flesh.

INGREDIENTS

  • 1 1.5 kilo (3 lb) chicken
  • 1 clove of crushed Garlic
  • 1 Bunch Fresh Thyme
  • 1 Fresh Lemon
  • 1 tbsp Olive Oil
  • Kosher Salt
  • Ground Black Pepper

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