RECIPE OVEN ROAST CHICKEN

 RECIPE OVEN ROAST CHICKEN

INGREDIENTS:

1 medium size chicken
1 celery stick | cut into four
1 teaspoon of thyme herb
1 teaspoon rosemary
1 large onion | halved
A few stalks of parsley leaves
1 bay leaf
1 tablespoon black pepper powder
2 tablespoons oyster sauce
1 tablespoon Lea & Perrins sauce
4 cloves garlic | finely mashed
1-2 teaspoons of brown sauce powder (to make the sauce)
A little corn/ wheat flour (to make a sauce)


COOKING METHOD:

Braise the chicken with rosemary, thyme, oyster sauce, Lea & Perrins sauce, black pepper, garlic and salt.
Stuff sliced ​​celery, parsley, half of a large onion in the chicken stomach. Marinate in the refrigerator for 2-3 hours.
Then, remove the chicken and bake for 1 hour or so to taste at a temperature of 200 C. Spread the butter two or three times on the surface of the chicken until cooked through and the skin is crisp.
When the chicken is cooked, rest for a while. Set it aside.
To make a sauce; the excess roasted chicken juice is taken and mixed with the remaining sliced ​​onion, celery, roasted parsley and bay leaf.
Cook all the ingredients in a pan and mix the brown sauce and a little flour to thicken it. You can also add a little water according to your taste.