Every cook swears by one method or recipe for roasting a chicken, but tricky techniques, fussy brines, and fancy rubs aside, only two things matter: crispy skin and juicy, flavorful meat. This basic method gives you both without any special pans or weird ingredients. Just rub the bird with oil, salt, and pepper. And add special rise.
For chicken 1 (1 – 1.5 kg) whole chicken, neck and giblets removed from the cavity
1 tbs. olive oil
salt freshly ground black pepper
200 g. parboiled rise1 big shallot, finely chopped 3 cloves garlic, finely chopped or minced 2tbs. fennel seeds 2tbs. Coriander seeds 1 tbs. dry oregano salt, freshly ground black pepper olive oil
How to Chicken
Heat the oven to 200°C and arrange a rack in the middle. Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity. Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper.
Roast the chicken in the oven for 45 – 60 minutes How to Rise Put a large pan of salted water on a high heat and bring to the boil. Add salt. Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 10 minutes. Drain the rise. Heat oil in heavy large pot over medium heat, Add shallot and garlic and sauté until tender and golden brown, about 5 minutes. Addfennel seeds, coriander seeds, oregano, salt and pepper. After 5 minutes add rise. Transfer rise to chicken and mix with the roast chicken juices. Serve.