Paprika Roasted Chicken

I came out with this recipe when we were staying in UK a few years ago. The smokiness of the paprika-infused meat with its sweet and crispy skin makes this roasted chicken my family's favourite. For an even more juicy and tender meat, I decided to brine the chicken overnight. The end result is ULTIMATE! 


Ingredients:
- 3 tablespoons of salt 
- 3 tablespoons of sugar (plus 2 more tablespoons for the final stage) 
- 1 cup of hot water 
- 1/2 tablespoon of Italian mixed herbs 
- 1 tablespoon of paprika 
- 1.6 kg chicken 
- Vegetable oil 
- mash potatos 

Procedures: 
1) In a cup of hot water, dissolve 3 tablespoons of salt and 3 tablespoons of sugar. Let the solution cool to room temperature. 
2) In a big ziplock bag, place the large chicken and pour the salt-sugar solution. Add a little more water until the solution is sufficient to soak the whole chicken. Soak the chicken in the fridge overnight.
3) Remove the chicken from the ziplock bag. Dry it with kitchen towel. Butterfly the chicken (cut along the spine of the chicken and flatten it). Place the chicken in a roasting tray. 
4) Season the chicken with vegetable oil, herbs and paprika. Cover the chicken and bake it at 150 degree celsius for 30 minutes. 
5) Uncover the chicken. Sprinkle sugar on the chicken. Bake the chicken at 190 degree for 15 minutes. 
6) Serve the chicken with mash potatos. 



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