Tuesday, January 19, 2010

Garlic Rosemary Rotisserie Spring Chicken


BFF
(Best Female Friend aka my oven): Hellooooooo baby spring chicken! Are you ready for some roasting???

Spring Chicken
: Yes I am! Can you please help me get a nice tan? I want my skin to be golden brownish!!!

BFF: Not a problem, it is one of my specialties! Before getting started, go ahead and get yourself a nice massage!



Alright, I know I am silly but hey cooking is fun, enjoy every part of it! It was my first time roasting a chicken so I picked an easier one to start with. Garlic Rosemary Rotisserie Chicken! (my BFF aka my oven has the rotisserie function so much easier to handle) I kind of followed this web recipe and added & removed a few steps as usually. I also picked a baby spring chicken for 2 reasons: (1) I was cooking for myself only & (2) spring chicken is smaller hence faster to roast.

Recipe
  • Olive oil
  • 2 - 3 cloves of garlic, finely chopped
  • 2 tablespoons of finely chopped fresh rosemary
  • 1 teaspoon salt
  • 1 roasting baby spring chicken (mine was around 350g)
  • 2 - 3 mini potatoes
Step 1 - finely chop your garlic and rosemary. Cut mini potatoes into pieces, put them into boiling water for a few minutes and drain them. Set aside.



Step 2 - I am not sure about you, but I like to clean my spring chicken first. Clean with some salt and ensure wash the inside of the chicken as well, from the rear where my thumb is pointing in the picture below. Dry it with paper towel when done. (Don't un-tie the string because it is keeping the chicken in place, so be careful when cleaning the chicken)



Step 3 - Mix the finely chopped garlic and rosemary together with a tablespoon of olive oil (use butter if you like) and pinch of salt and pepper. Pre-heat oven 2o0C.



Step 4 - Time for rubbing the chicken! Apply the garlic and rosemary mix all over the chicken, ensure (1) the inside (2) under the skin and (3) outer skin areas got a bit of the mixture for an even flavors.



Step 5 - Now place the spring chicken on turnspit and secure it with the mounts.



Step 6 - Place the potatoes onto the tray first and then mount the turnspit onto the oven. Let me turn for 70 mins at 200C. Duration and temperature really depends on your oven, please consult your oven guide for the right temperature and time. Now go watch TV, Facebook, Play MSN, Tweets or watch an episode of Korean drama while you wait for the tanning cycle to be completed. Turn the potatoes in about 30 mins and move them to the edges of the tray to avoid soaking too much chicken drippings.



Step 7 - When done, open the oven door and let me cool for perhaps 10 mins before plating, untie the string and then sprinkle some parsley flakes and rosemary on it.



Step 8 - EAT! Eat with your hands! :)

17 comments:

KennyT said...

It is a sexy roast bird, can I have the left drum stick?

Jason said...

@KennyT: you mean the golden, crisp and juicy left drum stick? lol ... I think next time I need to marinate it a bit longer, flavor not as strong as i hoped it to be ... :)

BABEDOLPHIN said...

What do u mean its not as strong as you wanted it to be? Looks really good already!:) Were there a lot of chicken drippings onto the tray/potatoes cooking this way?

Jason said...

@Babedolphin, good point to mention! haha ... I moved the potatoes to the side while the chicken drippings drip down the middle haha ... ooops I guess I forgot to mention that LOL ... thanks for reminding though! :)

gigilui said...

Generally, I prefer beef, but this looks great!

Mochachocolata Rita said...

OMG! absolutely beautiful J! congrats on ur bff's first tanned bird :D

Jason said...

@gigilui: Beef is coming up soon :)

@Rita: my tanned bird is inspired by many of your beautiful golden birds!! :)

BABEDOLPHIN said...

Oh actually it wasn't a reminder from me! It was serious question haha! - just wondering if a lot of drip juices flow out. Can make a nice natural gravy with that I suppose... :)

Greentea00 said...

Jason, good job! u seemed to loving ur BFF oven now ..see, told u ..u'll fall in love rit away.i also love to bake it with pork ribs and beef ribs (with the ready use korean / jap sauce) when i'm too lazy n tired to cook during the weekdays after work..no fuss at all. Just black pepper and the ready made sauce, pour over the ribs in the ziplock bag (i'm a ziplock fans), pop in the fridge to marinate for awhile, dig it out and pour everything on the oven pan and bake 30 mins or so (depending ur amt of meat)..voila, easy homemade dinner..try sometimes~

Jason said...

@Greentea00: yeah I am falling in love with my BFF!!! I am already thinking what to cook for tonight / this weekend! ;)

Victoria said...

Lovely photos. The bird looks delish!

Jin said...

EAT! Eat with your hands! Hahaha! I love it!!! :) And I love the last photo, too. Looks like something you see in magazines. You're going professional! :)

Jason said...

@Victoria: Thanks!! ... I am taking on cooking quest and loving it :)

@Jin: thanks for your kind words, I am far from being anything, not to mention being professional HAHA ...

Anonymous said...

Hey there, maybe u can try stuffing the chicken with caramelized onion (fry the diced onion with butter for abt 5-7 mins) to make it juicy inside. One more point, u can fix the chicken on the mount by simply using a toothpick.

Jason said...

@Anonymous: thanks for dropping by. The caramelized onion is a good suggestion indeed. Will give it a try next time. Thanks for the suggestions :)

Victoria said...

And do keep up the cooking quest! Nothing better than a guy who likes to cook (especially in tiny HK kitchens!).

Added your blog to my favorite reads list on Gastronommy =) I like!

Jason said...

@Victoria: Thanks for the encouragement and the blogroll! =)

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