Plat principal
Roast Chicken
A whole chicken first simmered with herbs, garlic and spices, then deep-fried until golden and crisp.
Prep20 min
Cooking45 min
Total1 h 05
Servings4
DifficultyMedium
Calories450 kcal
Preparation
1 h 05- Add the chicken to a pot with the onion, mustard, thyme leaves, rosemary, parsley, garlic, black pepper, stock cube, chilli and a teaspoon of baking soda.
- Cover with water and bring to a boil.
- Cook until the chicken is completely done.
- Check the doneness with a fork before removing it and set it aside.
- Heat 2 litres of vegetable oil and fry the whole chicken until golden.
- Remove and place on a paper towel to absorb the excess oil.
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