SPICY CHICKEN ROAST

SPICY CHICKEN ROAST

(9.8.2017)

INTRODUCTION:

Roasting is a dry-heat method of cooking whereby meat or poultry is cooked on a spit over a fire or in a pan in an oven. Roasting began in prehistoric times when the first human stuck a piece of meat on a stick and held it over a fire. Spit-roasting fowl and games were common in ancient societies. In the Middle Ages, hunting was a prime occupation of the noble classes, and the game was usually roasted on a spit. Suckling pigs were also candidates for the spit. Beef, however, was not; it was considered "vulgar" because cattle did not have to be hunted. Not until the seventeenth century did roast beef became widely accepted in Europe.

Roasting, perhaps because it requires prodigious amounts of fuel and large pieces of meat, has always been considered the most prestigious form of cooking. The world's largest and oldest gastronomic society, the Confrérie de la Chaîne des Rôtisseurs (The Brotherhood of the Chain of the Roasters), was founded in Paris in 1248 by masters in the art of roasting geese (called "rotisseries"). The object of the Guild was to perpetuate the standards of quality befitting the royal table under Louis IX, King of France. The king loved his roast for the same reason people still love roasted meat: roasting develops and improves the flavor, color, and aroma of food. Properly roasted meat is tender, delicious, appetizing, and easier to digest than meat cooked by other methods.

The roasting method is one of the simplest ways to cook fine cuts of prime beef, lamb, pork, and veal, but, as any culinary student can tell you, simplicity in the field of culinary arts can be tricky. In cooking, as in all of the arts, simplicity is a sign of perfection. 

A roast begins as a piece of meat either on the bone or with the bone removed. A roast can range in size. Beef chunks are usually cooked by the roasting or rotisserie method. As a verb, "to roast" means to oven-cook food in an uncovered pan, over indirect heat. A "rotisserie," the noun, cooks food by slowly rotating it over direct heat.

A rotisserie contains a spit fitted with a pair of prongs that slides along its length. Food (usually meat) is impaled on the spit and the prongs are screwed tightly into place to hold the food securely. Roasting and rotisserie cooking produces the best results with reasonably tender pieces of meat or poultry. Tougher pieces of meat usually require moist cooking methods such as braising or pot-roasting. When time allows, less tender but larger.

Oven roasting and roasting on fire or stove are a little different but not much. day by day new recipes for marinating the meat are introduced and the job of roasting, once termed and thought of as a job for experts is now being carried out at homes by housewives themselves.  In Pakistan spicy roast is more popular than the plain one, which is used in the West. 

Balochistan and Sindh provinces have their own style of roasting, called Sajji. This Sajji is prepared by making a bone fire of wood in the middle and long and heavy skewers with meat are fixed around the fire, the skewers are then turned around 2-3 times to let them cook on every side.  Sajji meat is not marinated in many spices, instead only butter, salt, and black pepper are applied to the meat and similar dry powder is also sprinkled over the meat while eating.  The taste is out of this world. 

Nowadays Chicken and Mutton roasts are more in vogue in Pakistan and roast beef is on the decline, maybe due to beef prices or people having become more averse to red meat.

Today I am preparing Chicken roast on the stove and in a cooking pan with very simple spices, and am sure that you'll definitely like its taste and would try cooking it yourself.

Come on, let us start roasting our chicken with the name of ALLAH.

Equation:

• Time for two marinations               4 hours
• Time for cooking                            40-50 minutes
• Yield                                               2 servings
• Expenses                                       Rupees 500/- (3 US Dollars)

What we need:

1.  1/2 Kg Chicken
2.  1 cup Vinegar
3.  1 cup Yogurt
4.  1 Teaspoon each of Ginger Garlic Paste
5.  1/4 cup Cooking Oil
6.  2 Tablespoons  Chat Masala
7.  1 Tablespoon Red Chili Powder
8.  Salt n Pepper to taste
9.  Finely chopped Green Chilies, Coriander Leaves, Julien cut Ginger and  Lemon Juice. Tomato Slices and Cucumber Slices for garnishing.

How we prepare:

• In a large bowl, put in Vinegar and a teaspoon of salt, mix them and then add chicken pieces, let them rest for 2-3 hours in the Refrigerator. this will clear the blood from the chicken pieces which normally remain intact.
• Whisk Yoghurt in a large bowl and add Ginger Garlic paste, Chili Powder, Salt, Chat Masalla, 2 Tablespoons of Vinegar, and Oil, whisk all together.
• take out the chicken pieces from the Fridge and put them in the spice mix just prepared.
• Put these pieces in the Fridge again for a minimum of 2 hours so that the chicken may soak the spices as much as possible.
• After 2 hours take out the bowl and put chicken pieces along with all the mixture of marination in a saucepan and put it on medium heat.
• Cover and let it cook till all the mixture of marination is nearly dried and the chicken has become tender. stir occasionally and let it simmer till the oil separates.
• Our Spicy Chicken Roast is now ready to be served.
• Take it out on a platter, garnish with Julien cut Ginger, fresh coriander leaves chopped, finely chopped green chilies, and Chat masala along with crushed black pepper.
• Enjoy this roast with Nan Raita or my own Recipe of Mayonnaise Green Chili Dip.

Today we made a very simple dish of Chicken Roast, a bit spicy though, but delicious. The only thing which sometimes irritates or bothers is its marination time, which is a bit longer but to get its true taste, one has to endure the long wait of testing the nerves and patience of one's taste buds. How was it? We made it together and there was no fear of failing to achieve a positive result because we made it by laughing and enjoying our own small follies and slips. there was no hint of FEAR OF FAILURE because this time you vowed, not to panic and not to think of failure.

Thank you viewers for assisting me in preparing our simple Roast Chicken without a hint of FEAR OFF FAILURE.

Love you All.

thine eternally,

NOVICE

Karachi, August the 14th, 2017