How to make Slow Roast Chicken -

Whole chicken roasted with spices, herbs, garden vegetables and its own juice.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole Chicken, Carrots (गाजर)

Cuisine : Fusion

Course : Main Course Chicken

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Slow Roast Chicken

Slow Roast Chicken Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 31-40 minutes

Cook time : 3.30-4 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Slow Roast Chicken Recipe

  • Whole Chicken whole 1.2 kilograms

  • Carrots 10

  • Sea salt to taste

  • Garlic chopped 15 cloves

  • Fresh rosemary chopped 1 tablespoon

  • Kashmiri red chilli powder 1 teaspoon

  • Oil 4 tablespoons

  • Carrot chopped 1 large

  • Onions chopped 2 medium

  • Celery chopped 3 stalks

  • Leeks chopped 3

  • Bay leaves 5

  • Orange juice 1 cup

Method

Step 1

Preheat oven to 150°C. Take black peppercorns, sea salt, garlic, rosemary and Kashmiri red chilli powder in a mortar and pound with a pestle. Clean the chicken well. Starting from the neck cavity, loosen skin from breasts and drumsticks by inserting fingers gently between skin and flesh.

Step 2

Rub the prepared spice mixture under loosened skin of breasts and drumsticks and put the remaining mixture into the cavity. Tuck in the legs and set aside for fifteen minutes. Heat two tablespoons of oil in a pan. Place the chicken in it and sear the chicken on both sides on high heat. Put carrot, onions, celery and leeks in the baking tray. Add bay leaves and salt and drizzle the remaining oil. Pour one cup of orange juice.

Step 3

Place the chicken over the vegetables in the tray. Cover with aluminium foil and place the tray in the preheated oven. Roast at 150°C for two and a half hours. Remove the foil and transfer the chicken into a serving dish. Pour the vegetables and pan gravy all around it and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.