My Italian Month: (3) Roast Chicken With Rosemary

Honestly I didn't know roasting a beautiful chicken is so simple yet I missed out the simple technique of regular turning and use juice to moist them skin of the bird. This Italian roast chicken probably one of the good and simple dishes ever I tried.

Ingredient:

2 sprigs of rosemary
3 Garlic cloves
1 teaspoon balsamic vinegar
1 X 1.5kg Whole chicken
2 tablespoon extra virgin oil
2 tablespoon olive oil
123 ml (1/2cup) chicken stock

Method:

1. Preheat the oven to 200'C.
2. Put 1 rosemary sprig, garlic and balsamic vinegar inside the cavity of the chicken, add large pinch of salt and peppers. Truss the legs together.

3. Rub extra virgin oil over the chicken skin, pour the olive oil into a roasting tin and put chicken over it, breast up and a sprig of rosemary on the top
4. Bake it in the oven for 1 hour ( basting the chicken with pan juices every 15minutes)

5. Remove the chicken from oven.
6. Spoon off the fat from roasting tin and place it over high heat sauce pan. Add chicken stock and deglaze the pan. Boil until reduced and thickened. (use it for sauce for chicken)


Tips: Roast together with chicken of choices or mix of potatoes, pumpkin or carrots (roughly cut) for extra.