Star Anise & Orange Flavoured Roast Chicken
Ingredients:
- Broiler chicken 1 whole (should be less than 1 Kg
- Thyme 1 sprig
- Lemon 1 no
- Garlic 6 – 7 cloves
- Onion 1 large, dices
- Carrot 1 medium size, diced
- Star Anise 5 gms, powder
- Black pepper corn grounded – 1 tbsp
- Unsalted butter 50 gms, soft
- Salt 1 tsp
- Olive oil 2 tbsp
- Orange 1 sliced
Method:
- Take the whole chicken and clean it properly and tap it dry
- In a container mix together, olive oil, salt, black pepper and star anise powder
- Massage the chicken with the above mixture.
- Mix half the thyme, chopped with soft butter and put it below the skin on the breast side.
- Put the orange slices and garlic cloves inside the rib cage cavity of the chicken.
- Leave it aside for 1 hr 30 mins in a refrigerator.
- Preheat oven to 220 degree celcius.
- In a baking tray / GN pan, make a bed of onion and carrot.
- Place the chicken on the vegetable bed and cover it with an aluminium foil and cook for 25 mins. Your cooking time will depend on the size of the chicken.
- Take out the chicken and cook for another 10 – 12 mins without the foil. This will ensure that the chicken is uniformly coloured.
- Once the chicken is golden brown, take it out and rest for 5 – 7 mins.
- Carve and serve hot.
About Chef Aunshuman Chakraborty:
Chef Aungshuman Chakraborty is working as Executive Chef at The Leela, Mumbai. Prior to this, he was working as Complex Chef at Marriott & Courtyard, Hyderabad. He is a goal-oriented, self-motivated professional, with a strong career graph for the past 22 years, in the field of Food Production. He did his hotel school from Institute of Catering Technology and Applied Nutrition, Chennai of 1998 batch.
Chef Aungshuman has a vast experience working for leading hotel chain in his more than two decades of career. He has worked for Intercontinental, in Mauritius as Executive Chef; he got exposure to the flight catering to explore that vertical with Oberoi flight services, Mauritius. His experience includes The Oberoi Grand, he successfully opened Trident, Bandra Kurla, Mumbai as Senior Sous Chef in the pre-opening team and then re designated as Executive Sous Chef, worked at the Hyatt Regency Mumbai as Executive Sous Chef. He was the pre-opening member at The Park Chennai, The Leela Palace, Bangalore a Kempinski Hotel. He has worked and assisted renowned Chefs like Mathew Cropp, Willi Wilson, Deepak Bhatia and Jean Michele Jasserand.
Aungshuman is a Certified Professional Development Programme on Kitchen and Restaurant Management in the 21st Century from Emirates Academy of Hospitality Management, Dubai. He has also attended culinary workshop in Grand Hyatt, Dubai with Chef Max Bukhaltar.
Editor in Chief : Mewati SItaram
