Slow-roasted Asian chicken
1 hr 45 min
1 hr 40 min
This crispy-skin chook is roasted with aromaticEastern flavours of garlic, ginger and star anise
740 g, (Buy 1.6kg)
50 g, 6cm piece, thickly sliced
3 individual, cut into 6cm lengths
6 clove(s), bruised
Chicken stock cube
- Preheat oven to 160°C. Place the chicken in a roasting tray. Season the chicken, inside and out, with salt and freshly ground black pepper. Place a third of the ginger, star anise, shallot and garlic under the chicken and a third in the cavity. Scatter the remaining ginger, star anise, shallot and garlic around the chicken. Dissolve the stock cube in 1 cup (250ml) water and pour it around the chicken. Cover with foil and roast for 1 1/2 hours or until the juices run clear when the thickest part of the chicken is pierced with a skewer.
- Preheat the grill. Remove the foil from the chicken. Place the chicken on a wire rack. Strain the roasting juices into a jug. 2 Place the rack and the chicken back into the roasting tray and brush the chicken with the oil. Place the chicken under the grill, 20cm away from the heat source, and grill for 5-10 minutes or until the skin is crisp and golden.
- Meanwhile, use a spoon to skim the fat from the roasting juices.
- Serve the chicken with the roasting juices.
SERVING SUGGESTION: Steamed Asian vegies and 1/2 cup (85g) steamed jasmine rice.Skim it: To remove as much fat from the roasting juices as possible, allow the jug to stand for 5 minutes so the fat separates and rises to the top. Skim the fat with a spoon and then blot the surface with kitchen paper to absorb any remaining.