Crispy and Spicy Whole Roast Chicken
A great Roast Chicken with crispy skin and wing tips with a pleasant gravy
"I used fat-free half-and-half instead of cream to lower the fat content somewhat and to lighten the gravy. It still came out with a nice rich flavor. I also used four small boullion cubes in two cups of water to thin out the gravy a little more and to add a more intense flavor. The dish went very nicely with rice and roasted vegetables. My husband and I loved it!"- Borgie
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Crispy and Spicy Whole Roast Chicken Preparation
Wash chicken inside and out and dry with paper. Mix together the salt, pepper and cayenne pepper in a mortar and grind together. Pour the oil on clean hands and rub into the chicken - then rub the spice mixture all over the chicken, ensuring there is spices on the chicken wing tips and on the partial foot (these become crunchy treats). Place the chicken in a roasting tin and place in an oven at 160 C (if this is a fan oven - about 175 if not) and cook until the meat is 75 C internally, or about 1.5 hours.
While it is cooking, prepare a roux with the butter and flour, melting the butter and stirring in the flour. Boil the water and mix in the chicken stock and add to the roux, stirring while you add it in, and finally stir in the cream.
After about 1 hour check the chicken and pour some of the juices into the gravy and stir in over a low heat. You can also use this time to baste the chicken for the first and only time.
At the end of the cooking time remove the chicken and let it rest for 10 minutes. The wing tips and skin should be crisp and crunchy, whereas the insides should be succulent.
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