Roast Chicken

Roast Chicken
Fragrantly roasted chicken. I always use boneless chicken tight with skin to roast this dish. 

Roast chicken taste good as the mains for western food, or we can have it as the mains for salad. It can be served with white rice or chicken rice if you prefer to have Chinese food.
Roast Chicken Recipe
Frozen Boneless Chicken Tights with skin on - 1 KG
Salt - 3/4 teaspoon (Himalayan pink salt)
Light soya sauce - 1 tablespoon
Dark soya sauce - 1 tablespoon
Sesame oil - 1 tablespoon
Cooking wine - 1 tablespoon
Mixed herbs - 1 tablespoon
Roasting time - 15mins on each side (Total 30mins)
Tempreature : 250 degrees Celsius
If you prefer to have more salty chicken, you may use more salt of light soya sauce. For me this is good, not too salty.

We would need another 2 table spoon of salt to wash the chicken before seasoning the chicken.

The ingredients to marinate the chicken is simple.

Place defrosted chicken tight in a drainer to run clean cool water over it.
Toss with 2 tablespoon of salt and leave it to stand for about 10mins.
Wash the salt away with clean cool water. Drain the chicken from excess water before we start to marinate them.

I like to transfer them into a box to marinate, there after cover it up and place them in the refrigerator before I roast them. 

This is how the mixed herbs and my chinese tablespoon look like. I guess the western tablespoon should have the same measurement? 

Add all the ingredients into the box.

Ensure all the ingredients have coated the chicken meat evenly.
I will cover the box and leave in the refrigerator to let it marinate for at least 4 hours before I cook them.

Turbo Broiler aka Xue Di Zi
This is the "oven" that I use to roast my chicken.
It uses the grilling Technic. Thus, I will do 2 steps when roasting the chicken.
Place the chicken meat in a round roasting pan having the meat facing upwards.
Temperature 250 degrees Celsius.
Roast for 15mins.
Turn the chicken with the skin facing upwards.
Roast for another 15mins.
Upon completion, bring the whole pan out of the "oven"
Cover with aluminum foil to let it stand for at least 15mins.
The chicken are ready to be serve.

Note: There will be chicken gravy after roast. The chicken meat will be submerged in the gravy while the skin will be dry while roasting for the 2nd 15 mins. This will help to maintain the juiciness of its meat.
We just need to remove the meat from the gravy. We can use the gravy for garnish onto the meat if you prefer to have some sauce over the meat.

There is a reason to follow the roasting turns. We roast the meat first, thereafter the skin. When roasting, the meat will release some gravy. We finish the roast my soaking the meat in to gravy while roasting the skin. The end effect, the skin will be crispy and the oil will release while roasting. While the meat maintain juicy after roasting.

The gravy can be collected after the roast is being served. By setting them aside, you can see the amount of oil. I normally remove them before using it as the gravy for the chicken.

I normally will drizzle the sauce over the chicken before serving.