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.
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