Very Simple Roasted Chicken - Filipino style

Copyright 2013 LtDan'sKitchen blogs

Okay, This recipe was created out of necessity and just because I wanted a roast chicken but did not want to buy it from one of the many stalls that sell roasted chicken dotting the city. I used to roast meat a lot from chicken to pork and even turkey but I seldom do that here since I came home last year. It might be due to the fact that a tank of gas for cooking is a bit expensive or that my oven is not the best oven in the world and setting it to the right temperature is a pain. Either way, I'm starting to roast meat again albeit not very often. 

This roast chicken is very simple in that I want it again to be the most basic it can be without sacrificing the flavor. I think I managed to achieve that and with the gravy that went with it, it was one delicious and simple dish that any novice can pull off. Just try and make sure that you have a meat thermometer to ensure that the bird is cooked properly. 

Roast Chicken - Filipino Style. 

2 lb young chicken
2 small carrots, quartered
2 celery stalk
1 small bundle of lemongrass
2 tbsp butter
4 garlic cloves, crushed
salt and pepper
4 tbsp vegetable oil

1. Preheat the oven to about 375°F. Prepare a 9x13 baking pan by lining with
    foil and arranging the carrots, celery and garlic cloves for the chicken to 
    rest on. Set aside.

2. Season the cavity of the bird with salt and pepper and stuff with the butter
    and the lemongrass. Secure the legs of the bird and season with more salt 
    and pepper. 

3. Arrange the bird on top of the vegetables and drizzle it with the oil. Bake 
    in the oven for about 2 hours or until the skin has turned a golden brown 
    and the meat thermometer registers 180°F.

4. Let the bird rest for 10 minutes before carving. Serve with the carrots and
    the garlic cloves.

5. To make the gravy, collect the drippings in a small potand over medium 
    heat, thicken with about 2 tbsp of flour. Once it starts to thicken, add a 
    tablespoon of butter and continue to cook until the butter has melted. 
    Check for seasoning and correct accordingly. If too salty, thin out with a 
    little bit of water.