Roasted Stuff Chicken

Roasted Chicken... I love it in any way... Roasted percik, plain roast, honey roast, black pepper roast or herb roast. This time i try to play with stuffing inside to get extra flavor. I got this idea from roast turkey for christmas... they stuff the turkey cavity and roast it.

Cantonese Roast Duck

Ingredients:

• One 4 1/2 lb (2 kg) oven-ready duckling
• 2 teaspoons salt
• 4 tablespoons maltose or honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon red food coloring (optional0
• about 1/2 pint (280 ml) warm water

For the Stuffing:

• 1 tablespoon oil
• 1 tablespoon finely chopped spring onion
• 1 teaspoon finely chopped fresh ginger root
• 1 tablespoon caster sugar
• 2 tablespoons Chinese rice wine (or dry sherry)
• 1 tablespoon yellow bean sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons five-spice powder

Preparation:

Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Blanch in a pot of boiling water for a few minutes, remove and dry well, then rub the duck with salt and tie the neck tightly with string.

Make the stuffing by heating the oil in a saucepan, add all the ingredients, bring to the boil and blend well. Pour the mixture into the cavity of the duck and sew it up securely.

Dissolve the maltose or honey with vinegar and red food coloring (if using) in warm water, brush it all over the duck - give it several coatings, then hang the duck up (head down) with an S-shaped hook to dry in an airy and cool place for at least 4 - 5 hours.

To cook: preheat the oven to 400 degrees F. (200 degrees C./Gas 6). Hang the duck head down on the top rack, and place a tray of boiling water at the bottom of the oven. Reduce the heat to 350 degrees F. (180 degrees C., Gas 4) after 25 minutes or so, and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.

To serve: let the duck cool down a little, then remove the string and pour out the liquid stuffing to be used as gravy. Chop the duck into bite-sized pieces, then serve hot or cold with the gravy poured over it.

SPICY DUCK SAUCE

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground allspice

2 tbsp. dry sherry

2 tbsp. honey

1 tbsp. chili sauce

1 tbsp. soy sauce

1 clove garlic, minced

combine all ingredients n mix well.

Microwave roasted chicken with rosemary potato

This chicken is accidentally created coz bila tgh roast the chicken in oven.. tetiba je the oven out of order. nak tak nak i have to fine option to cook this dish... n thats is one of the main dish on my birthday party.... i was thinking microwave... can cook faster.. but i know i cannot get the crispy skin.... so i just do it... tak nak buang masa coz i still have few more dish to prepare... alhamdulillah tak sangka its turn out so nice... the meat so soft n juicy...

kadang2 accident macam ni give us new ideas of cooking kan...

Ingredients :

1.8 - 2.0 kg whole chicken

sea-salt n freshly ground blackpapper (to taste)

1 large unwaxed lemon

1 whole bulb of garlic (broken into clove)

a handful of fresh thyme

olive oil

a handful of fresh rosemary spring, leave picked.

method :

- clean n pat dry the chicken inside out with kitchen towel

- rub the chicken with a generous of salt n freshly ground blackpepper. cover the chicken n marinate overnight in fridge.

- bring a large pan of salted water to the boil. cut potatoes into golf-ball size pieces, put then into the water with the whole lemon and the garlic clove, and cook for 12 minutes. drain n put aside.

- while the lemon still hot, stab it out about 10 times.

- take the chicken out from the fridge, pat dry with kitchen towel inside out, and rub it all over with olive oil (also can u butter... lagi sedap) .

- Push all the garlic clove, whole lemon and thyme into the chicken cavity.

- put in a microwave-safe plate n cook in microwave using the one touch menu (roast chicken) fot 45 minutes or until cook ( push a sharp end knife at the meat at tight and a clear juice running out... so its cook)

- once chicken cook ( take the juice of chicken out) n cover the chicken with aluminium foil.

- put all the potatoes n juice of chicken in another microwave-safe plate... sprinkle fresh rosemary n shake well to make sure all the potatoes are coated with the chicken juice... n roast in microwave for about 15 minutes...

for the gravy :

- pour all the remaining chicken juice into a sauce pan, in medium heat, remove the lemon n garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up n add into the saucepan. add the lemon juice. add a tablespoon of cicken stock, 2 tablespoon of butter, and salt to tase. bring to boil...

- put the chicken in a serving plate with the potato and pour the gravy on top of the chicken n potato..... errmmm HEAVEN