FACES - YWAM Singapore Issue.2017 - Page 29

J O E’ S R OA ST Ingredients: 1 Whole Chicken (1.5 kg), Carrots, Onions, Garlic, Butter, Sesame oil, Sea-salt, Black pepper, White pepper 1 Whole Lemon Roasting: Preheat the oven to 180°C. In the meantime, let the chicken thaw to room temperature. Slice carrots, onions and garlic, and season with salt and pepper. Lay them on a roasting pan and add 2 cups of water to soak. Lay the bird, breast side up, on the roasting rack in the pan. Bake for 30 min. Then change the oven settings to grill / broil at 200°C, flip the bird and grill for 10 min before flipping the bird breast side up again. Grill for 15 min or until skin is golden brown and juices run clear. Blend the carrots, onions, garlic and liquid from the roasting pan, adding fresh basil into the mix, until it becomes a fine dressing. Preparation: Rinse the chicken inside and out, and pat dry. Rub the inside of the chicken with sea salt and freshly ground black pepper. Make slits on the lemon and stuff it into the cavity. Separate the skin from the bird without tearing it, and insert slices of butter in under the layer of skin. Coat the bird with sesame oil, sea salt and white pepper. Let it sit in the fridge for 2 hours to dry. 27