Chicken Roast Recipe [with pics]

Roast Chicken

This is a recipe for incredibly tasty and crisp roast chicken

- and it's very easy and fast. Total preparation time is just an hour. It's the covering of the chicken pieces with butter that makes this chicken so incredibly crispy and tasty.

Instead of roasting the chicken in the oven, you can also barbecue it - but be careful that the dripping butter doesn't start flames. Extinguish any flames on the charcoal immediately (best with beer).

Ingredients (serves four)

one whole chicken (best free range and corn fed as the run-of-the-mill chicken taste rather vile)
100 g salted butter
salt
pepper
one teaspoon sambal oelek (hot chilli)
one clove of garlic
Preparation

Preparing the chicken

1. Preheat the oven to 200° C (400 F - gas mark 6)

2. Take off the fatty bits from inside the chicken















3. Cut off the "pope's nose"














4. Cut chicken in half along the back first


















5. Then cut in half along the breast from the inside









6. Two chicken halves











7. Cut off the wing










8. then cut off the leg - try to cut through the middle of the joint









9 Take off the bottom bit of the leg - you probably aren't too keen on eating that bit anyway










10 Now cut off the remainder of the wing with a bit of breast










11. Then cut off the breast













12 Cut the rest in half - then repeat this with the other half of the chicken









Press the garlic onto the butter













... and add the Sambal Oelek. Put the butter into the oven until it starts to melt.










salt and pepper the chicken pieces











mix the butter and the spices until it is creamy and slightly liquid












put some of the butter on each chicken piece











Then rub it on the pieces with your hands










Make sure all the pieces are nicely covered. Now put the tray into the pre-heated oven for 45 to 50 minutes.












The crispiest, tastiest roast chicken you ever had.