Roasted chicken

Ingredients (for around 6 servings):

  • 2 chicken
  • olive oil
  • dry rosemary
  • salt
  • pepper
     

Method:

When you buy the chicken, ask the butcher to get rid of the head and the feet. At home, remove the inners like liver and heart and stomach. I boil these in a bit of water and give them to our dogs. Wash the birds very well from inside and outside. Remove all pieces of feathers or other stuff which might stick to the skin. Then rub the skin with plenty of salt and grind some black pepper over the chickens. Pour some dry rosemary inside the chickens’ bellies. Spread some olive oil over the bottom of a baking dish, arrange the chickens in the dish and put them in the oven. Cook around one and a half hour at 190 – 200 degrees Celsius.

After a little while some juice will collect in the baking dish. Baste the chickens with the juice occasionally. The chickens are ready when the skin is nicely crunchy. If you are not sure that the inside is really cooked, give the chickens another 10 minutes. It is better to over- than undercook them. Let them rest in the oven for 15 minutes before serving. This helps to keep the juices inside the meat.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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