Roast chicken

Roast chicken

By
From
Cooking from memory
Serves
5
Photographer
Mark Roper

For greater succulence, balance the chicken on its side while roasting.

Ingredients

Quantity Ingredient
1.5kg chicken
1 tablespoon honey
1 tablespoon tamari
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
2 oranges or lemons, juiced
2 cup hot water

Method

  1. Preheat the oven to 200°C.
  2. Wash the chicken well in cold water. Pour boiling water over it quickly and then repeat with ice-cold water. Pat the chicken dry with paper towels inside and out, then drizzle honey and tamari over it. Add pepper, garlic and orange juice. Pour water along the bottom of a baking pan and roast the chicken for 90 minutes, rotating every half hour. If the water evaporates, add more. To make gravy, sieve pan juices and serve on the side.
Tags:
Jewish
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