English Butter Roast for a lazy Sunday dinner. WB asked for roast chicken done his mother's way...that is English Butter Roast. I remembered my mother- in- law special roast chicken which she named it English Butter Roast. Now you will be wondering why it is named English Butter Roast...well , even her son , WB, doesn't know why she named it English Butter Roast :p Anyway, WB gave me the ingredients used to marinate the chicken. It is just basically, black soy sauce, light soy sauce, white pepper, and sugar. Haha, I guess she called it EBR was because she heaped a generous scraping of butter on top of the chicken before putting the chicken to roast in the oven :) lets forget about the calories and artery clogging nonsense for the time being and eat heartily .. with lots of butter :)
Anyway, this is the most aromatic roast chicken and I know why WB loves it...the butter gave it the unique flavor of this roast chicken. And he made sure the fat under the chicken skin are burnt off during the roasting period so that the skin is crispy....thus the reason for the chicken having the burnt look :) This roast goes well with a bottle of red wine .
the beauty of this roast chicken is the scraping of butter :p
the burnt look is to have the fat under the skin burnt off
leaving the skin cirspy
the roast chicken has been deboned
for my Royal Highness Wild Boar :p
English Butter Roast - WB's Kitchen
Half a chicken with skin on
1 tsp of thick soy sauce
1/2 tbsp of light soy sauce
1 tbsp of sugar
1 tsp of ground white pepper
2 tbsp of butter - for topping
Marinate chicken with ingredient (A) for a few hours or overnight in the fridge. Place marinated chicken on a baking tray lined with aluminium foil for easy cleaning. Top chicken with scraping of butter. Roast in a preheated oven of 200C for 40 mins or till chicken is cooked.