Chef Ron McKinlay's Roast Chicken
Chef Ron McKinlay's roast chicken is delectable and prepared using a Dutch oven. All you need is crown chicken, salt, pepper, cayenne pepper, and chicken stock. Pre poach the chicken, marinate and bake it until it is browned and baked to perfection.
½ pound Crown Chicken ½ cup Chicken Stock 1 teaspoon Salt 1 teaspoon Black Pepper 1 teaspoon Cayennne Pepper 2 tablespoons Butter
Place your chicken in a dutch oven and cover with stock. If it is not adequately covered, add water to cover the chicken completely.
Gently simmer the chicken for 10 minutes over medium heat; set aside.
Allow the stock to cool at room temperature for 10 minutes; remove the chicken and pat dry.
Put your chicken on a plate and place it in the refrigerator until it is chilled and the skin is starting to dry. You may leave it there overnight if you start your meal prep on Saturday.
Preheat your oven to 375 (F) or 190 (C) degrees
Once thoroughly chilled, place the chicken on a lined baking sheet or roasting pan. Liberally spread the butter over the chicken.
Carve the crown chicken a little to add the seasoning inside the chicken. Season it with salt, cayenne pepper, and black pepper.
Place your chicken on the middle rack in your oven and roast.
Baste the chicken frequently as it roasts, cooking it till the skin is golden brown.
Once cooked, take it from the oven and allow it to rest for 10 minutes.
Serve with roasted vegetables or gravy of your choice.
Calories: 344 kcal | Protein: 23 g | Fat: 26 g | Cholesterol: 115 mg | Sodium: 738 mg