Total Pageviews

Monday, December 20, 2010

Cajun Roasted Chicken

                                                      Cajun Roasted Chicken



Ingredients

    2 kg               whole chicken [marinade the chicken for 2 - 3 hours in the fridge as below]

                Marinade the cavity of the chicken with [for all measurements use a cake measuring spoons]

                    3/4 level teasp           Salt [use a cake measuring teaspoon]
                    1 level teasp              Cajun seasoning/All Spice
                    1 level Tablesp          Lemon juice
                    1/2 level Tablesp       Paprika

                  Marinade the outside of chicken with

                     1 level teasp            Salt
                     1 level teasp            Thick Black Soya Sauce
                     1 level Tablesp        Cajun seasoning/All Spice
                     3/4 level Tablesp     Lemon juice
                     1/2 level Tablesp     Paprika

           Ingredients for the "miorpiox"

                     200 gm                       Yellow Onions, cut into half
                     100 gm                        Celery, cut into chunks
                     100 gm                        Carrots, cut into chunks
                       50 gm                         Leek, cut into chunks
                     100 gm                         Pumpkin, remove skin & cut into chunks
                         1                               small Granny Smith apple, to be pricked & inserted in the chicken cavity
                         5 pips                      Garlic, smashed

     Method
  1. Remove chicken from fridge & allow it to thaw at room temperature for 30 minutes.
  2. Preheat oven at 180 degrees celsius for 20 minutes.
  3. Lay a foil [matt surface of foil upwards as it retains heat whereas shinny surface reflects heat] on a large baking tray.
  4. Place the miorpiox i.e. the vegetables except the Granny Smith apple, spaciously on the foil.
  5. Then place a baking rack.
  6. Prick alot of holes in the apple, to allow the aroma of the apple to infuse in the chicken & insert it in the chicken cavity.
  7. Place the chicken breast side up on the baking rack & bake it in the pre heated oven at 180 degrees celsius for 45 minutes or till baked.
  8. Half way through the baking time i.e. after 20 minutes, remove chicken from oven, tilt it upwards so that the drippings/oil can flow into the vegetables & baste both sides with some melted butter.  For those of you who would like to do away with brushing with a brush, make an impromptu brush, cut 5" from the bottom of a serai/lemai grass, discard the rest, wash then use a sharp knife and make some long slashes on the serai and use this as a brush.  This is pretty cool as you can then also infuse a little bit of the aroma of the serai when you brush the melted butter on the hot chicken, learnt this trick from a Chef.
  9. Now bake the other side of the chicken for probably another 25 minutes or so.  To know when the chicken is baked properly, insert a skewter in the thickest part of the chicken, ie. the thigh, and the Juice that runs out should be Clear.
  10. Once chicken has been baked, remove from oven & let it REST for 20 minutes before chopping.
  11. Collect all the veg and drippings into a small pot, add 1/2 a cup of water & boil it.  Then thicken with a solution of 1/2 Tablesp of corn flour & 1 Tablespoon of water.  Once you add in the cornflour solution, bring the mixture to a boil.  Immediately after it has boiled, switch off the fire.  If, after adding the corn flour solution, and you do not bring the mixture to a boil, you will have a floury taste.
  12. Pour the sauce on the chopped chicken.
                This is in dedication of Nana, my Follower, who wanted a roast chicken recipe for Christmas.  Check out my next Mushroom Sauce and Red Bell Pepper sauce which can accompany roast chicken as the sauce you make from this Cajun Roasted Chicken will not be alot.

                  Till my next post, xoxo, Ophelia

2 comments:

aw said...

Oh, sorry, I didn't see this older post for the roast chicken recipe. Will try it for Christmas dinner perhaps. Perfect timing!

Ophelia said...

Yes that is why I posted it up and just for you esp, I will type another sauce using red bell peppers which is lovely :)