rosemary roast chicken

when i was studying in australia, i loved chicken treat. in malaysia, no chicken treat shop so i had to come up with something to fulfill my chicken treat cravings. i do not eat chicken now but still make it for my husband and friends. i would not say that it's exactly like chicken treat chicken, but this is as good as it gets for me. of course, the chips from chicken treat - i only get to eat when i am in australia!!!

ingredients

1           free range chicken

1           yellow onion - cut into large pieces

1           garlic bulb - peeled & crushed

2tbsp   salted butter - softened

             fresh rosemary ( i used 1 - 2 stalks)

             lea & perrin 

             salt & pepper

• clean chicken & leave on drainer to dry
• rub salt & pepper all over chicken (inside the carcass & on the skin)
• add a few dash of lea & perrin & rub all over
• lastly, rub soften butter all over (& including inside the carcass)
• best to leave overnight in refrigerator or at least for 5 - 6 hours
• when ready to cook, insert yellow onions, garlic & rosemary into the carcass, place chicken on rack & roasting pan
• cook on pre-heated oven 200 celcius
• it normally takes about 20 - 30 mins then i turn the chicken, cook for another 20 - 30 mins. so total cooking time is about an hour. longer for larger & free range chooks

notes

if you like rosemary, you can chop some & add to butter before you rub it in the chicken

how much salt / pepper / lea & perrin to use depends on you

the stock form the chicken left on roasting dish can be made into a nice gravy if you like

gravy

chicken stock from roast

salt & pepper

flour

water

mix all ingredients (except flour) & boil in low heat. mix flour with a little water & add to boiling stock. use your discretion, depending on how much gravy you want to make, adjust salt / pepper / flour content