As a nation that is known for its flavourful food, Sri Lankan food recipes holds a distinction of its own. Packed with loads of spices and bursting with authentic flavours, chicken recipes in Sri Lanka are abundant but every once in a while, it’s always lovely to try recipes from veteran cooks who prepare dishes in a completely different manner.
Julia Child is known to be a legendary cook and her roasted chicken recipe is a epic skills to have up your sleeve in the kitchen. Seasoned to perfection, this roast chicken recipe also included sauteed vegetables, fresh herbs and tangy lemon slices to add that extra zing. Here’s how you can prepare it and wow your guests!
2 ½ tbsp butter
⅓ cup finely diced carrots
⅓ cup finely diced onion
⅓ cup diced celery
1 tsp thyme or mixed herbs
1 tbsp fresh lemon juice
½ cup sliced carrots
½ cup sliced onions
¾ cup chicken stock
Salt to taste
To start, preheat the oven to 425 degrees. Melt one tablespoon of butter in a pan and to this, add the diced onions, carrots, and celery. Cook over medium heat until it softens. To this, stir in the herbs.
Clean and wash the chicken thoroughly and pat it dry. Be sure to discard the wishbone before pulling the skin on the neck over the breast and securing it to the back using a toothpick. Add in the salt and pepper on the cavity and arrange the cooked vegetables together with a few parsley stems, celery leaves and lemon slices.
Massage the chicken well using a tablespoon of butter. Tie the ends of the drumsticks together and tuck the wings beneath the body.
Salt the chicken and set it breast up on a rack in the pan.
Now roast the chicken in the oven for a little over an hour. At this stage, you need to keep a careful eye on the chicken. Please note the below:
- At 15 minutes, brush the chicken with the remaining ½ tablespoon of butter and the scatter the sliced carrots and onions around it. Now, reduce the oven temperature to 350 degrees.
- At 45 minutes, brush the lemon juice on the chicken and add ½ cup of water to the vegetables so it doesn’t burn.
- On the one hour mark, baste the pan juices and test for the doneness of the chicken. The drumsticks should move easily and the flesh should be relatively soft. If it isn’t so, then continue basting and roasting and check frequently.
Spear the chicken through the shoulders and allow it to rest on a carving board for fifteen minutes.
Be sure to spoon all but one tablespoon of fat from the juices in the pan. Add the stock and boil it for five minutes until it becomes somewhat like a light syrup. Then, strain it so you will have enough to generously bath each serving of chicken with this fragrant spoonful.
And that’s it! Simple to make but impressive on the dinner table, do give this recipe a try and let us know how you liked it!