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Recipes

Indian spice-roasted chicken with pan gravy and basmati rice

BT Toronto | posted Monday, Dec 2nd, 2013

DSC06116

Indian spice-roasted chicken with pan gravy

Serves 4, generously

Ingredients:

  • 1 3-4 lb Chicken, whole
  • ½ Lemon
  • ½ Onion
  • 1 tsp Canola oil
  • ½ tsp cracked Black Peppercorns
  • ½ tsp Sea Salt
  • 1/3 Cup Unsalted Butter, room temperature
  • 3 cloves Garlic, minced (a microplane or garlic press makes light work of this)
  • ½ tsp Ginger root, minced
  • ½ tsp Chili powder
  • ½ tsp ground Turmeric
  • ½ tsp ground Coriander
  • ½ tsp ground Cumin
  • ½ tsp Garam Masala
  • ¼ tsp Cinnamon
  • ½ Lemon, zested (use a microplane or fine grater)
  • 1 tsp Sea Salt
  • 1 tsp Brown Sugar
  • 1 Onion, cut into 6 wedges
  • 2 Carrots, cut into 2-inch pieces
  • 2 stalks Celery, cut into 2-inch pieces

Method:

  1. Preheat oven to 475°F.  Remove and discard the giblets and excess fat from the chicken cavity.  Sprinkle the cavity with a good pinch of both salt and pepper.  Place the lemon and onion halves inside the chicken cavity.  Tuck the wingtips under the body and tie the end joints of the legs together with kitchen twine (unless your chicken pre-tied).
  2. In a small bowl, use a spoon to combine the softened butter with the flavouring ingredients from the minced garlic through to the brown sugar.  Set aside.
  3. Now for the fun part: it’s time to get to know your chicken a little better… With gloved or ungloved hands (gloves are ideal if you have longer fingernails), wiggle your fingers under the skin covering the breast and leg meat to loosen.  Be careful not to tear the skin.  Use a small teaspoon to spread the flavoured butter mixture under the skin and spread it all over the breast and leg meat.
  4. In the center of a heavy-duty roasting pan, place onion wedges, carrot and celery pieces in a tight cluster.  You are keeping them close together to create a rack for the chicken to roast upon.  Place the chicken on top of the vegetable “rack” for roasting.
  5. Roast the chicken for 20 minutes at 475°F.  Lower the temperature to 350°F and bake for another hour to 1 hour 15 minutes.  The chicken is considered fully cooked when an instant-read thermometer inserted into the thigh reads 185°F.
  6. Transfer the cooked chicken to a cutting board and allow it to rest 10-15 minutes before carving.  Meanwhile, it’s time to make the pan gravy.

Pan gravy

Ingredients:

  • 2 Tbsp All-purpose Flour
  • 2 Cups low sodium Chicken Stock
  • Contents of roasting pan
  • Salt and Pepper, to taste

Method:

  1. Use a wide spoon to skim and discard the excess fat from the chicken drippings.
  2. Once skimmed, place the entire pan (including roasted vegetables) onto the stove covering two burners.  Depending on your stove, one burner may be slightly exposed; ensure that it is the burner furthest away from you.
  3. Over medium-high heat add the flour to the pan and use a whisk to incorporate into the oil.  Continue stirring with whisk for 2 minutes before adding the chicken stock.  Simmer until the pan gravy thickens to the desired consistency.  Strain through a fine mesh sieve, season and enjoy with the roasted chicken.

Note:  This is a basic pan sauce technique that can be applied to many types of proteins.  Keep it in your repertoire!

Basmati rice with carrots and raisins 

DSC06114Ingredients:

  • 2 Cups Basmati rice, rinsed well
  • 2 Tbsp Canola Oil
  • 2 Shallots, chopped
  • 1 Cinnamon stick
  • 1 Star Anise, whole
  • ½ tsp ground Cumin
  • 2 pods Green Cardamom, whole
  • 1 ½ tsp Sea Salt
  • 2 Carrots coarsely grated, approximately 2 cups
  • 1 Cup Golden Raisins
  • 4 ½ Cups Water (be mindful that slightly more/less water may be required)

Method:

  1. In a fine mesh sieve rinse rice under cold water until the water runs clear.  Soak rice in a bowl filled with cold water for at least 15 minutes, up to one hour.  Drain.
  2. In a skillet, heat the canola oil over medium heat.  Add the shallots, cinnamon, star anise, cumin, cardamom and salt; sauté 2 minutes until fragrant.  Add rice and sauté for an additional two minutes to toast the rice.
  3. Add the water and bring to a boil.  Reduce the heat to low and cover the pan with a lid, adjusting the heat so that the liquid is gently bubbling while covered.  After 10 minutes, stir in the carrots and raisins with a fork.  Cover and cook for another 10 minutes.
  4. Fluff the rice with a fork and taste for doneness.  Adjust seasoning according to your taste.  Remove the cinnamon stick, star anise and cardamom pods before plating for service.  The cinnamon stick and star anise may be used to garnish the rice. Enjoy!

Courtesy Camille Moore, @CAMI_cooks

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