Sunday, June 14, 2009

Roast Chicken (Chef Wan's Recipe)

I attempted to do this recipe for the first time - and away from home too! And it came out great, thank goodness!

This is a simple roast chicken recipe by Chef Wan. Chef Wan is a popular and reputable chef in Malaysia. He has his own cooking shows and has been doing so for maybe a decade or so.

So onto it:

1 Chicken (duh)

Rubbing ingredients
2/3 stick of butter
1 tbsp Paprika
1 tbsp chopped fresh or dried rosemary
1 tbsp chopped fresh or dried thyme
Juice of 1 lemon
1 tbsp salt
1 tbsp black pepper
1 tbsp ground fennel
2-4 garlic cloves, pounded

Garnish ingredients:
Some potatoes
Some carrots
Some onions, quartered

1/3 stick of butter
1 tbsp flour OR 1 tbsp cornflour diluted in cold water
1 cube chicken stock/cube/bullion
Salt and pepper to taste


Mix rubbing ingredients well and rub over chicken and under skin. Leave the chicken to "marinate", the longer the better.

Boil the whole potatoes (skinned) and carrots in a pot of water for about 10 minutes. Drain and quarter them and place them in the roasting pan with the chicken. Make sure to butter the potatoes and carrots so that they will come out crispy on the outside after it's been baked.

Place chicken in the roasting pan and roast in a preheated 180 degree oven. Normally to roast a chicken, calculation is 20 minutes for every pound PLUS 20 minutes extra at the end. One kg equals to 2.2 pounds. If you're wondering, I roasted mine for about 50 minutes, and then added another 5 minutes at 150 degrees (I don't know if this was pointless or not haha)

The chicken is cooked if the leg is loose when you try to move it with your fingers, or if you poke the thickest part of the thigh and the juices run clear.

Avoid over-cooking the chicken because this will make the chicken very dry.

After roasting, take out the chicken and leave to rest minimum 15-20 minutes before cutting. This is very important! This allows the juices inside the chicken to redistribute, making it more juicer.


Put butter into roasting pan and put over fire/stove. I actually skipped it because there the sauce from the pan was already quite oily. Note, If you used a roasting pan that cannot be in contact with direct heat/flame, (like a Pyrex dish, which I used) scrape off everything and into a pot over a medium-high fire.

Add 1 tbsp flour or 1 tbsp cornflour in cold water (2 tbsp if you want lots of gravy), 1/3 stick of butter (which I skipped), add 1 chicken stock/cube/bullion and pepper and salt to taste.

If you added too much salt (which I did, accidentally) you can add some brown sugar to neutralize the saltiness.

Add water to control the thickness to what you want. Serve in a gravy boat or pour it over the chicken, it's up to you!

And that's all! Enjoy! You can serve it with rice, mashed potatoes (if you don't mind having more potatoes) or even some meatless spaghetti, like what I've done today :)

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