Honey roasted whole chicken
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| Honey roasted whole chicken |
(Hmm... I think I should have removed more of the chicken's neck!)
Ingredients:
1 whole chicken (1.4kg to 1.6kg)
2 teaspoons of salt
Black pepper
7 teaspoons of honey
Instructions:
1) Add the salt, pepper and honey into a small bowl and mix well.
2) Rub the mixture around the whole chicken, including its interior.
3) Leave it in the fridge for preferably 4 hours or more.
4) Preheat the oven at 190 degrees in 'bake' mode. After 10 minutes, put the chicken in with its back facing up.
5) After 25 minutes, turn the chicken.
6) After another 15 minutes, change the oven mode to 'fan' mode. Monitor it closely.
7) Chicken is ready after another 5 minutes.
Update as of 9th Oct 2011:
I tried making this again, this time with a bigger chicken (1.6kg to 2.0kg). Although I baked it slightly longer, the skin came out burnt (to the point of being a bit bitter), but the meat was only just cooked. The recipe above is mainly applicable for medium-sized chickens, so I will need to tweak it a bit for bigger chickens, namely - more salt, and perhaps to bake it at a lower temperature but for a longer time.
Update as of 15th Oct 2011:
Used a smaller chicken this time (1.1kg to 1.3kg). The chicken came out just nice after I tweaked the recipe as such:
1) 6 teaspoons of honey instead
2) Preheating the oven at 200 degrees instead
3) After putting the chicken in for ten minutes, I decreased the temperature to 190 degrees for five minutes, then decreased it further to 180 degrees. The rest of the steps remained the same.
Update as of 1st Jan 2013:
Made some adjustments to the recipe and timings in a more recent entry here.
Update as of 9th Oct 2011:
I tried making this again, this time with a bigger chicken (1.6kg to 2.0kg). Although I baked it slightly longer, the skin came out burnt (to the point of being a bit bitter), but the meat was only just cooked. The recipe above is mainly applicable for medium-sized chickens, so I will need to tweak it a bit for bigger chickens, namely - more salt, and perhaps to bake it at a lower temperature but for a longer time.
Update as of 15th Oct 2011:
Used a smaller chicken this time (1.1kg to 1.3kg). The chicken came out just nice after I tweaked the recipe as such:
1) 6 teaspoons of honey instead
2) Preheating the oven at 200 degrees instead
3) After putting the chicken in for ten minutes, I decreased the temperature to 190 degrees for five minutes, then decreased it further to 180 degrees. The rest of the steps remained the same.
Update as of 1st Jan 2013:
Made some adjustments to the recipe and timings in a more recent entry here.
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