Urdu Poetry Forum

**llvlliss_chlak0** · #1 08-23-2007, 11:00 PM

my favorite simple roast chicken

Servings: Makes 2 to 4 servings.

ingredients
One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)

Unsalted butter
Dijon mustard

perarasion

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

Makes 2 to 4 servings.

**asif shahzad** · #2 08-24-2007, 01:31 PM

buhat umdha sharing app ki

khush raho

sammi · #3 09-24-2007, 05:28 PM

hai to achi magar agar urdu main likh kar post karain to den it will more eazy to make.

iramtahir1984 · #4 09-25-2007, 05:01 PM

hoon............
myry monh main to abhi sy pani aa gia
thanks 4 sharing

munira · #5 10-03-2007, 11:13 AM

boht achi recipe hai

**aliwajdan** · #6 10-04-2007, 07:24 AM

hmmm acha to hai par masalay kam hien
is k andar bi masala bhar dein to kaisa rahay ga?

**tufan** · #7 10-04-2007, 11:25 AM

good................ ...

**llvlliss_chlak0** · #8 10-07-2007, 02:48 PM

10x u all who liked dat recipee..wt's wrong with english recipee....it looks nice in english....ali u can make stuff more spicy as u can ..

..

**Men Hon Na** · #9 10-07-2007, 09:22 PM

Quote:

Originally Posted by llvlliss_chlak0

my favorite simple roast chicken

Servings: Makes 2 to 4 servings.

ingredients
One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)

Unsalted butter
Dijon mustard

perarasion

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

Makes 2 to 4 servings.

Nice sharing....!!!

**Zakia** · #10 10-08-2007, 06:29 AM

acchi recipe hain .......keep sharing

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
^^^ Chicken Shawarma ^^^	naz	Kitchen Corner	3	10-07-2007 03:45 PM
Pasta with Chicken	washma	Kitchen Corner	3	09-15-2007 09:18 PM
KFC: Large Popcorn Chicken	aurora	Kitchen Corner	3	09-15-2007 08:45 PM
Chicken Tanduri	junkifunki	Kitchen Corner	8	09-15-2007 08:29 PM