Once the holidays leave us, and it get kind or sort of busy, it often tends to get harder for us to appreciate the simpler things in life, give thanks, feel grateful and remember that wonderful positive note that we started the year out with. Well, I have to confess that I am grateful for the relatively mild winter that we have been having. While I do love the comfort of cooking stews and soups, I am not a fan of cold weather except when I can enjoy it indoors.
Today was one such day, I was alone at home for a couple of hours and I relished the solitude and watched the rain fall as I got ready for dinner. There is something very right about roasting chicken in winter, it keeps the kitchen all warm and toasty and fills the house with a warm and appetizing scent. In fact, when my daughter walked in from the cold her eyes lit up. She shook of her wet coat and was ready to eat, just he rewards for my day of cooking.
A roast chicken, really is a gift to yourself, there is actually a lot that can be done with it, there is certainly the basic meal, and then I use shredded chicken to make up a dish such as this chicken Jhalferazi or quesadillas. Once we are done with the meat, I take the carcass and slow cook it until it becomes a wonderful chicken broth that can be used with anything you choose.
I tend to marinate and season my chicken, with spices this actually results in a moister softer bird, that cooks quicker. Think of it as a brine on steroids, but just make sure your bird does not have any. Today’s recipe is adapted from the Bengali Five Spice Chronicles, keep watching my sites to see what I do with the leftovers. Yes, big bonus is that I will have most of tomorrows dinner ready and I have the slow cooker doing it’s thing with the carcass.
In this recipe I add some character to roast chicken. Few things offer a better option for the winter kitchen, as the chicken cooks and simmers you are left with fragrant inviting aromas and a warm and toasty kitchen.
- 4 cloves garlic
- 2-inch piece fresh ginger, peeled
- 1 tablespoon red pepper flakes
- 1 tablespoon garam masala
- 1 tablespoons salt
- 1 tablespoon molasses
- 1 lemon, halved and seeded
- 1 medium sized chicken (about 3 to 4 pounds)
- 2 tablespoon ghee (clarified butter) or olive oil
- 2 small red onions, thinly sliced
- 11/2 tablespoons all-purpose flour
- Parsley or cilantro to garnish
- Place the garlic, ginger, red pepper flakes, garam masala salt, and molasses in a blender. Squeeze in the lemon juice and blend to a paste.
- Rub this marinade all over the chicken and under the skin. Take care to reach all the crevices.
- Cover the chicken and place in the refrigerator to marinate for at least 1 or 2 hours, doing this overnight will yield a richer moister bird.
- Pre-heat the oven to 350 degrees F.
- Grease a baking dish large enough to hold the chicken.
- Tie the legs and place the chickens in the dish.
- Brush the chicken with the ghee or olive oil.
- Place in the oven and bake for about 2 hours, basting every 25 to 30 minutes with the drippings.
- Remove the chicken from the oven and drain the pan drippings carefully into a large skillet.
- Garnish with the sliced onions and return the chicken to the oven and cook for another 20 minutes.
- In the meantime, bring the pan gravy to a brisk simmer, add in the flour mixing well to let the sauce thicken for about 5 minutes.
- Serve the chicken over the sauce, slicing as appropriate.
Most of the prep time is for marinating the chicken.