Friday, December 07, 2018

Simple and Delicious Baked/Roasted Chicken

Usually I buy whole fresh chickens in Rami Levi (discount supermarket) every few weeks and put them in the freezer. I really find that they taste better than frozen ones sold locally. But when I went there to stock up on Monday morning, the whole chicken had a "last day to sell" for the same day I was there. I don't buy on "last day," since there's too much a chance that they just aren't fresh enough. The worker behind the counter refused to give me fresher ones from the back, so I checked out the chicken parts and discovered that the "bottoms," which are most popular in my family, were discounted, so that's what I bought. An additional advantage was that I didn't have to cut up the whole chicken into parts. I just separated/cut the leg/drumstick of the really large ones.

Now for my Simple and Delicious Baked/Roasted Chicken recipe:
 Seasonings:
lemon slices, ground pepper, sweet paprika, garlic and cuzbara (Coriander, also known as cilantro or Chinese parsley)
Chicken, best cut into serving-size pieces, though you can use the same seasonings on a whole chicken or one cut "butterfly" or spatchcocking aka in half.

Bake uncovered in the oven about 220 degrees Centigrade (220°C × 9/5) + 32 = 428°F) with turbo fan going until it begins to look cooked, then lower to about 190 for another 10-15 minutes. It takes longer if you don't have a turbo oven. Remember that every oven is different, and different sorts of baking pans also affect temperature and cooking time.

Yes, it's that simple, and I don't add salt or any oils. Since I prepare my chicken in advance, I store the cooked chicken in containers in the refrigerator and include all of the natural juices/fats in the pan along with the chicken. I heat the chicken with the natural juices/fats, which have a lot of the flavor and richness.

Enjoy!

PS you can certainly vary the seasonings and add fresh ones, like onion, too.


2 comments:

Ed Greenberg said...

Here in the US, I'm not worried about meat on last-day. I buy an awful lot of it. Not chicken though.

One of my friends gave me a large bag (5lb) of chicken drumsticks, and I'm not much of a drumstick fan, so I'm thinking of turning them into soup.

Have a good shabbos (which may have already started, for you.)

Batya Medad said...

One of my kids came for Shabbat and requested only my chicken. You can use drumsticks in soup or cook them like wings.