Super-moist Perfect Roast Chicken

http://www.priscillaliang.com/2010/09/super-moist-perfect-roast-chicken-recipe/

I never roasted a chicken or turkey before, and thanks to Jamie Oliver’s recipe, my first time roasting a whole bird was a huge success!

The chicken was so moist, so perfect, so tender, so tasty!  & best of all, SO EASY to make!

I seriously never knew you could roast a chicken this easy!
WOW! Jamie Oliver – such a genius!  Thank you!

& I served the chicken with a bit of gravy, corn and potatoes.
For the potatoes I learned it from ma friend Marc!  You first boil the potatoes until they are soft.  Then simply pan fry them with herbs, salt, pepper and a little bit of olive oil.  Beau loves it!!  =D

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Easy Super-moist Perfect Roast Chicken recipe
Inspired by Jamie Oliver’s Perfect Roast Chicken Recipe

Ingredients:

Chicken ~ 1 (I couldn’t find any organic ones so bought all-natural chicken instead)
Baby onions ~ a lot!  (aka pickling onions)
Carrots ~ 2, chopped
Celery ~ 2, chopped
Garlic ~ a lot!
Lemon ~ 1
Lime ~ 2 (sliced)
Fresh thyme, Italian spice, rosemary, bay or sage, or a mixture
Olive oil
Garlic salt (optional)

Instructions:

1. Drizzle all the veggies and garlic in a roasting tray with olive oil and season well with salt and pepper.
2. Make the bird happy by massaging and rubbing it with olive oil, garlic salt (or simply salt), pepper, and herbs.
3. Stuff some of the veggies to the chicken –> this is a key to keep the chicken flavorful and moist!
4. Pile the veggies and garlic in the middle and sit the bird on top of it.
5. Put some sliced lime on top and put the lemon inside the chicken’s cavity, with the bunch of herbs

6. You now have a choice to roast the chicken immediately, or marinate it over night.  I did the latter and the result was a more delicious chicken!  Look at the color after it sitting in the fridge while I was sleeping.  =p

7. Preheat the oven to 475°F.
8. Make sure the chicken breasts face down on top of the veggies –> another trick to ensure moist, tender, flavorful meat.
9. Put the chicken in the preheated oven.  Turn the heat down immediately to 400°F and cook the chicken for 1 hour and 20 minutes.
10. Keep an eye on your chicken.  If the veggies look dry, add a splash of water to the tray to prevent them from burning.
11. Around the 1 hour mark when the skin looks brown, turn the chicken so the breasts face up.  You are now giving the chicken breasts a nicer color.
12. When cooked, transfer the chicken to a board to rest for 10-15 minutes.
13. Cover it with tinfoil and a towel.  Once it cools down, carve and server!

Super-moist Perfect Roast Chicken

I never roasted a chicken or turkey before, and thanks to Jamie Oliver’s recipe, my first time roasting a whole bird was a huge success!

The chicken was so moist, so perfect, so tender, so tasty!  & best of all, SO EASY to make!

I seriously never knew you could roast a chicken this easy!
WOW! Jamie Oliver – such a genius!  Thank you!

& I served the chicken with a bit of gravy, corn and potatoes.
For the potatoes I learned it from ma friend Marc!  You first boil the potatoes until they are soft.  Then simply pan fry them with herbs, salt, pepper and a little bit of olive oil.  Beau loves it!!  =D

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Easy Super-moist Perfect Roast Chicken recipe
Inspired by Jamie Oliver’s Perfect Roast Chicken Recipe

Ingredients:

Chicken ~ 1 (I couldn’t find any organic ones so bought all-natural chicken instead)
Baby onions ~ a lot!  (aka pickling onions)
Carrots ~ 2, chopped
Celery ~ 2, chopped
Garlic ~ a lot!
Lemon ~ 1
Lime ~ 2 (sliced)
Fresh thyme, Italian spice, rosemary, bay or sage, or a mixture
Olive oil
Garlic salt (optional)

Instructions:

1. Drizzle all the veggies and garlic in a roasting tray with olive oil and season well with salt and pepper.
2. Make the bird happy by massaging and rubbing it with olive oil, garlic salt (or simply salt), pepper, and herbs.
3. Stuff some of the veggies to the chicken –> this is a key to keep the chicken flavorful and moist!
4. Pile the veggies and garlic in the middle and sit the bird on top of it.
5. Put some sliced lime on top and put the lemon inside the chicken’s cavity, with the bunch of herbs

6. You now have a choice to roast the chicken immediately, or marinate it over night.  I did the latter and the result was a more delicious chicken!  Look at the color after it sitting in the fridge while I was sleeping.  =p

7. Preheat the oven to 475°F.
8. Make sure the chicken breasts face down on top of the veggies –> another trick to ensure moist, tender, flavorful meat.
9. Put the chicken in the preheated oven.  Turn the heat down immediately to 400°F and cook the chicken for 1 hour and 20 minutes.
10. Keep an eye on your chicken.  If the veggies look dry, add a splash of water to the tray to prevent them from burning.
11. Around the 1 hour mark when the skin looks brown, turn the chicken so the breasts face up.  You are now giving the chicken breasts a nicer color.
12. When cooked, transfer the chicken to a board to rest for 10-15 minutes.
13. Cover it with tinfoil and a towel.  Once it cools down, carve and server!

Roasted Chicken with Vegetable

Roasted Chicken:

- string

- thym

- onion

- carrot

- celery

- butter

- water

- bell pepper

Buy a nice roaster chicken. Roasters will give you a much more juicy flavorful dinner then a fryer chicken will. I only cook for myself so I go for 4-5 pounder.

2

Season the bird with salt, pepper, and paprika. I also like to add garlic and onion powder to the bird.

3

Stuff half a lemon inside the carcass.

4

Run butter over the outside of the chicken. this will help to give it that beautiful brown skin that you want to see.

5

Place the breast side down and cook the chicken at high for 20 minutes.

6

Once the machine beeps, flip the chicken over and cook on high for another 40 minutes. If you have a pop up timer in the chicken then go by that, if not then invest in a meat thermometer and stop cooking it when the internal temperature in the breast gets to 165 degrees.

7

Let the chicken sit for 10 minutes before carving. This will let the juices settle, and make for a much more tasty and moist bird.

Gravy

Gravy:

• 
  

For each 2 cups gravy desired - 

use 3 tablespoons fat, 

3 tablespoons all-purpose flour, 

and 2 cups of liquid. 

Use salt and pepper to taste.

Remove the cooked turkey and rack from the roasting pan. Transfer turkey to a cutting board with a lip to collect juices and let the turkey rest before carving. While the turkey is resting, make the gravy.

Place roasting pan (with the drippings and fat) over two (2) burners on your stovetop over medium heat (always make the gravy in the same pan you used to roast the turkey).

Skim and discard any excess fat from the juices in the roasting pan. See Turkey Gravy Ingredients above for amount of fat to use in your gravy.

An easy way to remove the fat is to pour the turkey juices and fat into a large measuring cup or bowl. The fat will float to the top of the bowl. Skim off all but about 3 to 4 tablespoons fat (the amount you need to make your gravy) and return it to the turkey roasting pan; discard the remaining fat.

Using a heavy spoon, scrape all the dark drippings and any crunchy bits from the sides and bottom of roasting pan. Leave them in your roasting pan as these are what add great flavor and a nice rich color to the gravy.

Add the turkey giblet stock, that you previously made, to the roasting pan. 

Meatloaf Gravy:

meatloaf gravy:

http://www.5min.com/Video/Beginning-Meatloaf-Gravy-149489444

1 table spoon of butter, 

heavy cream

1 chop onion

flour

meatloaf mixer lelt over, 

1 teaspoon thyme

1 cup of white wine

2 cup of chicken stock

put 1 table spoon of butter in the saucepan then add onion for 1 min then add meat or meatloaf mixer, add salt and pepper stir well constantly, 1 table spoon of tomatoes paste,  1 or 2 flour, cook through the flour, add white wine,  stir until the paste has form and shimming for 1/2 hour or 45 mins, then add chicken stock, and heavy cream, taste and add pepper and thyme then stir to boil

Meatloaf

Meatloaf:

sauce: ketchup, mustard powder, worcestershire,  cayenne, garlic powder, sage, celery seed, black pepper, oregano,and brown sugar then mix.

ground beef add chop garlic and onion, tomatoes paste can salt and pepper to taste, bread crumb, and beater egg then mix. then add the sauce then make a loaf.

bake in 190C/375F for 45 mins cover with aluminum foil, then spread sauce on the loaf and parsley 

Garlic Mash Potatoes

2 pound cut potatoes in cubes 

i like red potatoes with skin

cook in the boiling water for 15mins

1 stick of butter

2 cup of milk or cream

2 gloves of garlic

1/2 cup of parmesan cheese

mell down the butter in the low medium heat then add mince garlic for 1 min then add the cream and still well constantly 

check the potatoes and drain it and put in the mixing bowl

use the whisk to mash the potatoes and whisking it

pour little by little the cream mixer and continue to whisk your disire