Oven-Roasted Chicken

Interesting! Thank for sharing this recipe.
I like it very much.

Spicy Roast Chicken Recipe....

by Tabu on Mon Aug 20, 2012



Preparation time: 20 minutes

Total cooking time: 40 minutes

Serves: 4-6


Ingredients:

1.6 kg (3.5 lb) chicken

3 teaspoons chopped red chilies

3 cloves garlic

2 teaspoons peppercorns, crushed

2 teaspoons soft brown sugar

2 tablespoons soy sauce

2 teaspoons ground turmeric

1 tablespoon lime juice

30 g (1 oz) butter, chopped

Method:

Preheat
the oven to moderate 180oC (350oF / Gas 4). Using a large cleaver, cut
the chicken in half by cutting down the backbone and along the
breastbone. To prevent the wings from burning, tuck them underneath.
Place the chicken, skins side up, on a rack in a baking dish and bake
for 30 minutes.



Meanwhile, combine the chili, garlic,
peppercorns and sugar in a food processor or mortar and pestle and
process briefly, or pound, until smooth. Add the soy sauce, turmeric and
lime juice, and process in short bursts, or stir if using a mortar and
pestle, until combined.



Brush the spice mixture over the
chicken, dot it with the butter pieces and bake it for another 25 to 30
minutes, or until cooked through and rich red. Serve warm or at room
temperature.

Classic
chicken noodle soup is a comfort food suitable for any time of the
year, but especially during cold winter months and when you are ill.
There is a reason why it is called Jewish penicillin! This version is
made from scratch, so allow time to cook the chicken. Feel free to use
this recipe as a guideline, using canned broth and pre-cooked chicken to
save time. The soup may be made ahead and refrigerated or frozen.
Prep Time: 15 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 30 minutes

Ingredients:

2 Tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, cut into 1/4-inch rounds
3 celery ribs, cut into 1/4-inch thick slices
1 (6- to 7-pound) chicken
2 quarts chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley
3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
2 cups egg noodles
Chopped fresh parsley, for garnish

Preparation:

Heat the oil in a brothpot over medium heat. Add the onions, carrots,
and celery and cook, stirring often, until softened, about 10 minutes.

Cut the chicken into 8 pieces. If there are any pads of yellow fat in
the tail area, do not remove them. Add the chicken to the pot and pour
in the broth. Add enough cold water to cover the ingredients by 2
inches. Bring to a boil over high heat, skimming off the foam that rises
to the surface. Add the parsley, thyme, and bay leaf.

Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken from the pot and set aside until cool enough to
handle. Remove and discard the parsley and thyme sprigs and bay leaf.
Let stand 5 minutes and degrease the soup, reserving the fat if you are
making matzo balls.

Discard the chicken skin and bones and cut the meat into bite-size
pieces. Add the noodles and cook until done, about 10 minutes. Stir the
meat back into the soup and season to taste with salt and pepper. Serve
hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and
refrigerated, or frozen for up to 3 months.)
Tabu

Oh poor chicky u better hide