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We bought a rotisserie long time ago, but I didn't start using it until I came up with a recipe of my own. I am a big fan of Andok's Chicken and Kenny Rogers Classic Chicken Roast, so to have a taste of both, I created a recipe with a twist.
I have been checking the cooking style of three of the world's most influential cooks and food writers through their shows via Travel and Living, too. They are Nigella Lawson's Nigella Feast, Tonia Buxton's My Greek Kitchen, and Jamie Oliver's
Jamie at Home. Through their inspiration and with that dream to make my own version of a winner mouth-watering chicken roast comparable to the ones we usually order from restaurants, came the birth of the following recipe.
Holiday Chicken Roast
You will need:
2 tbsps. soy sauce
3 cloves of garlic, sliced thinly
small piece of ginger, peeled and sliced thinly
lemon grass, tied in a knot
2 tbsps. calamansi or lemon juice (separate the peels for marination)
1 tsp. black pepper
3 tbsps. of rock salt
Here's how:
Boil the chicken in two cups of water and 1 tbsp of salt for 5 minutes only (this will help to a good result of roasting). After boiling, put the chicken in a marinating dish. Stuff it with ginger, garlic, calamansi peels, and lemon grass. Rub the chicken with the remaining salt and pepper. Lastly, massage it with combined soy sauce and calamansi juice. Marinate and then roast in a convection oven under the 250 °C for 30 minutes or until golden brown.
*For a much better result, marinate the chicken overnight.
