Every year for Thanksgiving umpteen number of turkey recipes float so I adapted the technique and made this chicken using our spices to get the authentic taste of Kerala chicken. So this post is for all those who wanted to try roast chicken instead of turkey.
I have made different flavored whole chicken few times earlier too but they were all for dinner and without light I could never take pictures.So this time during Thanksgiving long weekend I prepared everything early for lunch and took some portion for few photos and put it back fast so I would not deprive my family the fun of digging into warm food. I could not do justice to pics as much as I would have loved to but I guess that's ok because the best part is always seeing the joy on my daughter's face biting into a yummy warm chicken piece.
Before we go to the recipe:
- The items served are whole roasted chicken ,onion gravy (recipe below), Fruit and nut pilaf is very similar to Cranberry Pistachio pilaf ( i used cashewnut and raisins here all the rest is same) then a simple yogurt based salad here's a better one Beetroot raita. Some Veg Cutlet too would be really nice.
- I have not removed the chicken skin because it keeps the meat tender and juicy , the skin crisps up u can almost hear the crunch when u take a bite.
- Every oven is different so please keep an eye on the heat and browning of meat.
- Plan ahead.
FOR THE WHOLE ROASTED CHICKEN
Ingredients:
Chicken -3 lb (with skin)
Red chili powder - 1 tsp
Turmeric powder -1/3 tsp
Salt to taste
Baker twine - to tie the legs
Red onion 2 large - For the bed
Spices to be dry roasted and powdered :(dry)
Cinnamon - small piece
Cloves-5
cardamom- 3
Black pepper- 1 tsp
Whole red chili - 4
Coriander seeds- 11/2 tbsp
Spices to be ground to paste :(wet)
Ginger- 1 inch piece
Garlic 8-10 flakes
Green chili -1
Small onion/shallot - 4
Curry leaves - a few
PART 1 - To marinate
Wash the chicken well outside and inside well.Pat it dry with a paper towel on the outside.
mix the dry spices with red chili powder,turmeric powder and salt. slowly separate the skin from the flesh.Make few gashes/pokes on the flesh inside the chicken with knife also on the flesh outside without tearing bruising the skin (This is very important as the shin holds all the juices inside )
Then use ur lovely hands to apply the spices evenly into all pockets u can reach. Apply on all sides and inside too.Then do the same for the ground wet spices.Tie the legs with a twine and wipe all the leftover spices on ur hands on the skin.
Marinate and keep it in fridge(not freezer) for at least 2-3 hours ideally overnight.Bring it to room temperature before putting into oven.
PART 2 - To roast:
Tuck the chicken wing edge to the back.(to avoid burning of wing tip) Cut two large onions into two and lay the bed.On top of that carefully place the chicken pour around two glasses of water into the baking pan.Cover the pan tightly with aluminium foil.U may require two sheet to cover the whole thing.
Preheat oven to 350 F and put the pan on the middle rack and cook for 1 hour then turn it upside carefully add some more water to the pan if it is dried up and cover with the foil again and bake for another 1 hour.The steam formed inside the pan cooks the chicken evenly and the onion bed enables even circulation of heat.
PART 3 -For final coating
Red chili powder -1 tsp (don't add more as it will burn the chicken skin faster)
Cooking oil 2-3 tsp ( Use butter if you like )
Now mix the oil and chili powder and apply evenly on both sides of the chicken with a basting brush and return it into the pan.
Roast in 350F for half an hour( front up) and then turn and roast another half an hour( back up).If u feel it is browning too much take the aluminium foil used earlier and put it back loosely on top of the chicken but this time need not tuck and close sides.
Remove from oven when done and let it cool down for some time before u cut so the juices wont flow out.
Leftover chicken: After u cut and serve all the pieces there would be some meat left around the rib and bones.Separate and rip the meat using ur lovely hands and use it for chicken cutlet or Chicken thoran the next day.
Here comes the best part all the fat that was left in the pan after roasting ... all those who are worried about fat in the chicken....now u are in the safe zone :))
 |
| U can discard the fat. |
- The first time I made tandoori whole roasted chicken it tasted really awesome but there were two big mistakes I did one I did not tie its legs and two I did not make any veg bed..The chicken looked odd and was sinking in pan with the fat and juices in the end.
- This is not kozhi nirachathu as I have not used any filling inside the chicken.
- Please make sure that it is completely cooked inside, check with a meat thermometer if u have one -the temperature of chicken breast should be -165F and thigh -165 -175 F
Ingredients
Chicken stock reserved - 1 cup (not fat)
Method:
Ipol swadistamaya chicken roast readyanu ini vrithaya pathrathil saladukalodu opum vilambiyaal mathi (Boeing Boeing Malayalam movie)
Meena
Anupa Joseph (Palaharam)
hmm..nalla vecha kozhiyude manam...it looks so lovely...I am all in, to dig in and have stomach full of it...
Meena Kumar
Ha haaa....thank you Anupa come over lets cook and have fun.:)
Meena Kumar
Thank you Aara:))
Linsy Patel
Wish I can come and eat it. You don't have to tell anyone about it. Promise?
Meena Kumar
Thank you Rekha 🙂
Meena Kumar
That is so sweet of u Linsy .Promise.. noone will know 🙂
Meena Kumar
Thank you so much Priya. Ur words of encouragement mean a lot to me.
He he..adu kalaki :))))
Meena Kumar
Thank you so much for stopping by my space Anjali and for the comments.Will definitely come over to ur blog.
Meena Kumar
Thank you Razina.
Meena Kumar
Thank you Ramya.
Meena Kumar
Thank you Priya you make me feel so good.
Oh what a time to fall sick get well soon dear.
Shweet Spicess
wah wah wat a party pleaser the whole spread would b
Rekha Vengalil
Yummy looks super delicious and I loved tho pics. Your spread is making me drool meenukutty :)))
Rafeeda AR
hahahaha... avasaanathe dialogue enikishtapettu!!! the roast looks super, love all the ground masalas... i keep roasting my chicken in my oven, the best thing about the oven is that there is a seperate setting for chicken and each time i roast, it comes out perfect because of that! we normally remove off the skin, bcoz HD gets irritated seeing it around. love the whole platter, set up... would have loved to be in ur place for lunch! *sigh*
Droolsss...
Ohfff!! Meennaaa...this is simply superb!! I could feel the aroma in the whole house as I read through your post. Thankyou very much for that detailed explanation and loved the idea of the onion bed and finally the guilt free indulgence into the chicken(fat free). Ippozhanu Christmas aayi ennnu sherikum thonunathu. Anyhow, Boeing Boeingile Mohanlalilnte avastha alla ee chicken undaaki kazhiyumbol ennu urappu...he..he..
singh anjali
Hi Meena , just came across you blog....Though I am a vegetarian , I do cook non veg for the family , and I must say that the chicken looks great .Would appreciate if you check my space too .
http://anjalisfoodkaleidoscope.blogspot.in/
Happy Blogging and a Merry Christmas
Razina Javed
wow so beautiful spread, and that chicken is perfectly done...
nandoos Kitchen
A perfect treat. whole spread looks lovely. kidilan...
Ramya Venkat
Lovely meens.super and perfect feast for Christmas.lve the pics
Priya R
Wow Meena a perfect chicken roast and your explanation and tips are priceless nothing like a home blend recipe. This is sure a perfect treat. I think this bookmarked recipe will be top of the list in my agenda to try. Not well at the moment but will make this sometime when my tummy is alright. Merry christmas
Navaneetham Krishnan
Everything is so good together. Oh boy!!! I am feeling hungry now. The roast is definitely cannot be replicated because there's only two of us at home. Yet I love the kerala touch.
Divya Shivaraman
You know meena Radhika of Food for seven stages was here 4 weeks back and we made this whole roast chicken - that was one yummy recipe and changed my opinion(i had opinion whole chicken will not have flavors inside) about its taste...your recipe reminded me the fun we had and made me stun by the way you explained and clicked.....lovely dear...sherikkum kalakki...thande neighbour avarunnu enikku 🙂
Preetha Soumyan
Wow... Meena you make me drool with your delicious recipes everyday.. and this one.. ammo.. enthaado .... ennikku vayya....i could smell the aroma.. in your kitchen here... wow!!!! yumm... if my kids see this pic.. they will definitely say mummy.. New year ithu mathi....your spread is so inviting dear....
Ambreen (Simply Sweet n Savory)
I am so badly craving for it right now, looks so delicious. Your pictures are always awesome 🙂
Shanthi
awesome presentation..no words to express Meena..gorgeous, fantastic, wonderful etc............Keep up your good work...
Tisa Jacob
Thanks Meena.This is exactly what my children wanted after they saw my big fat turkey 😉 Pretty looking bird and I love the gravy you made with it.
Resna Nishad
As usual I don't have any words dear.. cooked like professional...tips, preparation and presentation allover a professional touch... wonderful..
Shree
I cant stop laughing at the last sentence 😀 Ee chicken full thinnan njan mathram mathi ;). great pics as usual Meena 🙂
Shahina Rasi
Meena...KOthippich kollumallo
Bhawna Bagri
Must say it is very very delicious .....well explained Meena ...
Teena Mary
OMG! This looks sooooo good! Looks perfectly made too! What more does anyone need for an X'mas feast 🙂
Meena Selvakumaran
wow, wonderfulplatter.beautiful clicks.
Maha Gadde
Aha..such a beautiful pics..feeling hungry badly aftr these pics..totally mid blowing meena.n hope ur fine .:)