A Simple Roast Chicken

Last Saturday I was at the supermarket again. It was one day before Hari Raya. Even though it was still early, the crowd of last minute shoppers was building up and the festive mood was in the air. I don't like crowds and generally like to be there at 10:00am when it is usually quiet.

I had already picked up the veges in my basket and the last item I needed was a chicken. I noted that a particular branded chicken that used to cost RM19.90 per bird was now selling at RM22.90 each. They were all piled up in a heap in the chiller without any ice. I was apprehensive and moved on to the other choices. At least they were covered in ice.

Upon making my selection, I promptly handed the bird to the nice Pakcik (Uncle) for weighing and pricing. For the benefit of non-Asian readers not already familiar with Asian custom, we address an older person as Uncle or Aunty as a mark of respect. But please, kids, don't call me Aunty. Even if you are two. A respectful Cher-Cher, Kakak or Sister will be fine by me.

After Pakcik handed the chicken to me, I quickly made my way to the check-out counter. Back home, I put the veges away and prepared the chicken. 

I also made the marinade and noted down the amounts used. I don't usually do that of course, this was just for the sake of writing the recipe.

And I decided to note down the weight of the chicken too. As I peered at the price tag, I was astounded. Guess how much I paid for the chicken?

That's right, RM1.04 for a 1.2kg chicken. I normally check the price tag but I was in a hurry to leave. Had I seen that, I would have informed Pakcik immediately. And strangely, the cashier didn't notice it either. I guess everyone was in a holiday mood and the RM1.04 chicken escaped their attention.

Now on to my marinade. Have you ever just tossed something together without following a recipe? This was one of those moments. Just going with the flow. I mixed tomato ketchup, sweet chilli sauce, honey, soya sauce, Lee Kum Kee Spare Rib Sauce, black vinegar and grapeseed oil. I tasted it and it was pretty good. Feel free to add your personal touch to the marinade and I am sure you will come up with something to improve on this one.

Simple Roast Chicken

- 1 whole chicken (about 1.2kg)(I butterflied the chicken by cutting through the backbone)

Marinade

- 1 tablespoon tomato ketchup

- 1 tablesspoon sweet chilli sauce

- 1 tablespoon Lee Kum Kee spare rib sauce

- 1 tablespoon light soya sauce

- 1 tablespoon honey
- 1 tablespoon black vinegar (Balsamic if you are feeling extravagant)

- 2 tablespoons grapeseed oil (or any other vegetable oil)

- 1 tsp cracked black pepper

- 3 cloves garlic, crushed skin on

For basting make another batch of the above marinade minus the oil.

Method

- Mix all the marinade ingredients together.

- Put chicken into a plastic bag and pour marinade in.

- Seal the bag and toss it around to ensure that the chicken is evenly coated with marinade.

- Leave in the fridge for at least 4 hours or preferable overnight (I left it overnight)

- Bring the chicken to room temperature before roasting at 180C for about 40 to 45 minutes.

- Baste the chicken with extra marinade every 15 minutes or so.

Note : Place chicken breast side down and after 30 minutes of roasting, turn it breast side up and continue roasting until chicken is cooked.

Chicken, marinade and freezer bag

Chicken in the bag. Marinate overnight in the chiller.

Put on lined baking tray to roast.

It turned out quiet well.