OPINION: The definitive roast chicken
Take a look at these three easy recipes and brace yourself for a delicious and hearty meal.
There is one rule when roasting chicken: Don’t ever use any water.
Prepare the chicken the day before. Wash it well under running water and make sure to dry it properly, inside and out. Apply salt and pepper to taste both inside out. Rub in one of the following marinades, and take care to do a thorough job of it.
Marinade 1
Finely chop two cloves garlic, 20ml parsley, 20ml onion and 3ml tarragon.
Mix in a bowl with 50ml tarragon vinegar and 25ml olive oil.
TIP: Tarragon is easily grown in a small pot and if you add three or four twigs of it to a bottle of ordinary wine vinegar, you have a delectable vinegar for use with salads as well.
Marinade 2
Finely chop two cloves garlic, one onion, 5ml fresh sage and rosemary, mixed.
Mix in a bowl with 50ml vinegar and 25ml olive oil.
Marinade 3
Finely chop two cloves garlic, one onion, 25ml parsley, and 25ml thyme (or an equal mixture of thyme and marjoram),
Mix in a bowl with 50ml oil and 250ml dry white wine.
When you have rubbed the bird with the marinade, place in a glass bowl and cover and keep in the fridge for the next day. When you want to cook it, preheat the oven 160° C
The dish will benefit greatly if you use toothpicks with which to attach three or four rashers of bacon or prosciutto to the bird. Put the bird uncovered in the oven and baste constantly with dry white wine.
Should you want to add potatoes to the dish, add them for the last 45 minutes, not forgetting to turn them around every now and then.
Leunis van Rooyen is a freelance copy writer, editor and translator and has published several books across various topics.
