Two whole chickens each weighing 1.2 kilograms were marinated for two days before roasting. I rubbed their skins and cavities with spices, poured a few tablespoonfuls of marinade into the cavities before placing them in plastic bags and then sealing the bags tightly. I kept them in the coldest part of the fridge for two days and two nights, turning the bags every six hours to make sure that the marinade would finds its way into every part of the chickens.
When I was ready to roast them, I stuffed the cavity of each chicken with plenty of leeks and half a lemon. I wrapped them in aluminum foil and roasted them for two hours in a 325oF oven. Then, I removed the foil and roasted them uncovered for another twenty minutes.
Ingredients :
2 whole chickens, about 1.2 kilograms each
2 whole garlics, peeled and finely chopped
1/2 c. of lemon juice
3/4 c. of dark soy sauce
1/3 c. of dark brown sugar
1/2 tsp. of powdered black pepper
1 tbsp. of chili sauce
2 tbsps. of steak sauce
2 bunches of leeks
1 whole lemon, cut in half
Cooking procedure :
Make the marinade by mixing together the garlic, soy sauce, lemon juice, chili sauce, steak sauce, pepper and sugar. Stir until the sugar is completely dissolved.
Wash the chickens well, including the cavities. Pat dry with a kitchen towel. Place in a large glass baking dish. Pour the marinade over them, rubbing the skins with the marinade and the pieces of garlic. With a tablespoon, pour some of the marinade into the cavities. Place them in resealable plastic bags. Divide the remaining marinade in two and pour into the bags with the chickens. Seal the bags well and place them in a shallow pan. Keep in the fridge for two days, turning the bags every 6 hours or so.
To roast, take the chickens out of the bags and scrape off the garlic. Take a bunch of leeks and roll them to fit into the cavity. Stuff the leeks into the cavity. Seal the cavity with half a lemon. Do the same for the other chicken. Wrap each chicken in aluminum foil, making sure that no part is exposed. Place in a baking dish and cook in a 325oF oven for two hours. Take the chickens out of the oven, remove the foil wrappings and place them on a roasting tin or oven rack. If placing them directly on the oven rack, place a baking dish underneath to catch the drippings. You don’t want the oil from the skins dripping directly into the oven’s interiors. Roast in a 375oF oven for another 20 to 30 minutes or until sufficiently browned. Remove the leeks and lemon from the cavities before transferring to serving platters.
can i used a turbo broiler instead of an oven? i’d like to try this recipe….thanks
yes! even better.
looks great!!! but, can i used a turbobroiler instead of an oven…. pls state the required heat when cooking in a turbo broiler.
thanks…. and GOD bless.
bebe juan
MHEP
sorry, i don’t know the settings for a turbo broiler. i use a convection oven these days.
Hi! i never tried roasting yet with aluminum foil, doesn’t the chicken skin come off with the foil? which heating element should i use the upper or the lower heater? with the fan on? ang daming tanong eh.. just curious, cause i want to try this on my daughter’s 4th birthday.
(i always use the rotisserie spit that comes with my oven, but it’s just a small oven, a little bigger than an oven toaster it can only accomodate a whole chicken about a kilogram.)
hi connie!
just want to ask if i can use the rotisserie for this recipe? will there a be a great difference?
thanks,
jane
naku, phynkee, i just saw your comment. talk about late response hehehe the skin didn’t come off, did it? the fat in the skin is responsible for that.
jane, you can. and it’ll be even better because your chicken will brown evenly.
i always used this recipe when we have a big party in this hotel holiday international hotel of united arab emirates its good and tasty food they liked so much
can i ask what is a steak sauce?
A-1 or Lea and Perrins.
Hello! I want to try this recipe in a turbo because it sounds good but my husband can’t live without a sauce do you have any particular sauce for this recipe. Thank you!
should i need to wrap the chicken in an aluminum foil even if i want to use a turbo broiler instead of an oven? and what is the cavity? is it the inner part of the chicken?
hi miss connie. can i use spring onion instead of leaks? THNX!
Yes, you can.