Cooking time: 70 minutes (This can vary depending on oven)
Ingredients
- 1 X 1.7 kg Free range chicken
- 1 whole knob of garlic (or more if you prefer)
- 1 Bunch of fresh Rosemary
- 1 large Lemon
- 2 Tablespoons of Fish Sauce
- 1 cup of White Wine
- 1 cup of Chicken Stock
- 1 cup Water
- 2 Tablespoons of Fish Sauce
- 50 ml of Virgin Olive Oil
METHOD
Remove chicken from wrapper and leave out at room temperature for 15 minutes.
Preheat oven to 200C.
Squeeze the juice of one lemon inside chicken cavity.
Also place half of the actual lemon into cavity for extra flavour.
Place chicken on grill and in tray ready for roasting.
This ensures even temperature cooking.
Add all the rosemary to fill up cavity and permeate aroma.
Add Sea salt flakes and black Pepper.
Drizzle olive oil over whole chicken.
Massage well into entire chicken.
Cover breast with folded foil to protect from heat and retain moisture.
This stops the breast from being dry as it cooks quicker than the legs.
Place in 200C oven with one cup of water on bottom of tray.
Add garlic to simmering water and blanch for 5 minutes.
Drain and let cool aside.
After 40 minutes of cooking, remove foil from breast.
Tear it in half and reuse the same foil by covering each leg of the chicken.
Add one cup of chicken stock over chicken.
Add a generous splash of white wine over chicken.
Add two tablespoons of Fish Sauce over chicken. Yes I know it sounds unusual, but trust me, the flavour of the chicken will be incredible!
Drizzle some more olive oil to help with the caramelisation of the chicken.
Add the garlic to all the liquids and place chicken back in oven at 160C for another 30 minutes.
Remove from oven. The worlds most moist chicken!
To retain all the moisture, cover with foil and thick tea towel.
Leave to rest for 30 minutes before carving.
Remove garlic. Serve one clove per person, this roasted sweet garlic
has been roasted to a sweet mash.
Carve chicken into pieces, you will notice how moist the chicken is.
The juiciest chicken breast you will ever taste with lemon and rosemary aromas.
Poor the juices from the tray into a cup and let the fat rise to the top.
Skim off the fat and serve with chicken. No need to thicken.
This is the ultimate roast chicken dish you will ever make. Enjoy!
Joel Mielle
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