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Thursday, May 31, 2012
Simple Sunday Supper: Roasted Black Chicken
Not sure what to make for dinner this weekend? TFT HK founder Steph Tan is here to help! See below for her easy, healthy, and delicious recipe:
I’m in the middle of reading Salted: A Manifesto on the World’s Most Essential Mineral, by American food writer, entrepreneur, and salt aficionado Mark Bitterman. It’s interesting to consider how great an impact salt--something we’ve been making from the sea or mining from the land for thousands of years--has made on the cultures and cuisines of the world. To quote Bitterman, “[salt] is not only the only universal food, it is the most varied. Honoring salt is not only important for understanding the bounty of nature, it is vital to the understanding of cooking and eating.” In an effort to honor salt, I use it as one of the only seasonings in this simple Sunday supper of roasted black chicken with baby potatoes, carrots, and a side of greens.
Roasted black chicken with baby potatoes, carrots, and a side of greens
Adapted from Salted: A Manifesto on the World’s Most Essential Mineral
Chicken (I chose to use a black chicken as I find them to be more tender)
Preheat the oven to 210° C.
Boil water for potatoes.
Place potatoes in boiling water for 5-10 minutes (depending on size).
Rub the outside of the chicken with olive oil.
Sprinkle the exterior and interior cavity of the chicken with a generous dose of salt and pepper.
Stuff the cavity of the chicken with garlic and thyme.
Place potatoes and carrots onto the tray alongside the chicken, lower oven to 180° C, and place tray (chicken should be breast side up) into the oven.
Roast for 45 minutes.
Turn chicken over using large tongs.
Roast for another 30 minutes, or till golden brown.
After removing chicken from the oven, allow the chicken to rest, so that all the juices are won't be released when you start carving away.
Make a simple salad of seasonal greens, and toss with olive oil, balsamic vinegar, salt, and pepper (to taste).