I love roasting chicken the simple way..with just thick soy sauce , honey, pepper and sea salt…my MIL’s recipe. I remembered how I love this English buttered roast of hers..when Wild Boar and myself were courting 30 years ago ….whoa such a long time ago ! I used to self invite myself to dinner when I knew she was going to have English roast on that day….awwwww what to do….. :p
Wild Boar loves his mom’s cooking and for the first decade of our married life , I tried to learn as much as I could from my MIL…seriously , she was a good cook and thank God I managed to
squeeze learn everything out from her :p well if not all, at least some of wild boar’s favourite ones….every mom will be eager to teach their daughter-in-law how to cook their son’s favourite dishes or else their son will go hungry :))
My MIL’s English Roasts ( I don't know why she called it English Roast ) :p is so simple and flavorful that you can have the whole chicken all to yourself. Best to marinate it a day before roasting and finished off with a spoonful of butter and let the butter melt and infused into the skin…giving it a wonderful buttery flavored and crisp skin. Wild Boar’s favourite roast but I seldom roast this for him for I prefer him to eat more fish than meat…but once in a while I do pamper him and make this English roast for him , lest he miss his Mom's cooking and start ranting on how good his mom's cooking was :) Oh , and I have to debone the chicken for him too....do you think I spoil him when my Piggies are not around....nope..the reason being I don't want him to see the blood from the bone when I cut them into pieces , incase there are still some bloody liquid that oozes out from the bone :p and I don't like to over roast the chicken , I want the meat to be tender and moist, so the trick is to debone them !!! Smart Momsie...right ?
Half a chicken - with skin on
1 tsp sea salt - rub on the chicken
Marinade sauce :
1 tsp thick soy sauce
1 tbsp of honey
mix the ingredients together and rub on the chicken and cover with cling wrap and leave in the fridge overnight preferrably . Raost at 200C for 45 minutes. Basting with the remaining marinade sauce , the last 15 minutes. Add one tbsp of butter on the top and let the melted butter slowly trickles down the half chicken . Take out from oven and leave to cool down a bit. Cut into bite sized pieces and serve with hot rice or taken with salad .
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