How to make a celebratory roast chicken

How to make a celebratory roast chicken


Text: Janice Sim

The humble roast fit for a princess

It's finally the big day. As the world watches on as Prince Harry and Meghan Markle emerge a married couple, let's not forget the important details of the royal proposal. The prince himself didn't have to put out an elaborate fireworks display or rent a thousand doves, all he did was pop the question in a cosy cottage while they were roasting a chicken. Well, grand gestures are overrated anyway. To partake in the duo's special moment, cook up a roast chicken for yourself (and your significant other) with this recipe from Grain. Perhaps the way to a princess-to-be's heart is through her stomach, after all. 

*Serves 5-6 and requires at least 1 extra day before cooking

Roast Chicken and Quinoa with ​Sautéed​ Peas and Glazed Carrots: Here's what you need

1 whole Chicken
1400ml water
10g Rosemary leaves, chopped
5g Thyme leaves, chopped
2 Thyme sprigs
3 Garlic cloves, finely chopped
Olive Oil
350gm Peas, frozen
30gm Butter, unsalted
1 Yellow Onion, diced
500g Carrots, diced
300ml Carrot Juice
200g Quinoa, uncooked
Salt and Pepper

Roast Chicken and Quinoa with ​Sautéed​ Peas and Glazed Carrots: How to make it

1. Add 25gm of salt to 1000ml of water and bring to a boil.
2. Allow the brine to cool down. Place the chicken in the brine, ensuring that it is completely submerged.
3. Allow the chicken to brine overnight.

4. Remove chicken from the brine and allow water to drain off.
5. Mix the chopped rosemary leaves, thyme leaves and garlic with 1 teaspoon of olive oil, salt and pepper.
6. Massage in the herb mixture, ensuring that the chicken is well coated.
7. Allow the chicken to marinate in the fridge for an hour. Preheat the oven to 70ºC and cook the chicken for an hour.
8. Remove the chicken and preheat the oven to 200ºC. Drizzle olive oil on the chicken, ensuring it is evenly coated.
9. Place the chicken in for another 20 minutes till the skin turns golden brown.
10. Remove from the oven and cover with aluminium foil and allow it to rest for 20 minutes.

11. Sauté the diced yellow onions with some oil. Once soft and fragrant, add in frozen peas (adjust the intensity of the flame to allow the peas to cook nice and slow without frying).
12. Once the peas are nice and soft, season with salt and pepper.
13. Add in 20gm of unsalted butter and allow to melt and mix well.
14. Place carrots into a pot with the carrot juice.
15. Bring to boil and allow to simmer till carrots are soft. Remove the carrots and allow the carrot juice to reduce till a syrup texture.
16. Once this texture is achieved, add the carrots back in, along with 2 sprigs of thyme and 10gm of unsalted butter.
17. Cook gently and allow the mixture to coat the carrots.

18. Rinse the quinoa under cold running water to remove its bitter flavour. Place quinoa into a pot and pour in 400ml of water.
19. Season with salt and bring to a boil. Reduce the heat and allow to simmer for 8 to 12 mins till tender.
20. Using a fork or spatula, fluff the quinoa up. Season with salt if needed and drizzle in some olive oil. 

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