How to make a Perfect Juicy Tender Roast Chicken

Do you ever wonder why do restaurants serve juicy tender roast chicken while you can’t?

Actually, the secret to a successful roasting the chicken depends on the oven temperature and brine the chicken in advance.

Now , you don’t have to prepare 2-3 dishes for a simple meal or grumble over your rubber like chicken that you could toss out of the window!

Sometimes it is difficult to figure out what are the reasons behind your failure.

A perfect raw chicken that laid in your hand, turned into a hard rock roast chicken , uncooked at certain parts ( especially in the middle of the chicken, where you can still see oozing blood ) could drive you bananas!

Now, you can make your own homemade perfect juicy tender roast chicken easily.

One simple roast chicken recipe makes a wonderful all-in-one meal for the whole family with a salad side dish, consume with satisfaction.

Here are 5 tips how to make a Perfect Juicy Tender Roast Chicken

# Take it Slow and Easy

Roasting the chicken at low temperature is the perfect choice.

Buy a small thermometer and set your oven to the lowest temprature ( if your oven doesn’t have in-built temperature function)

Roasting the chicken at high temperature from the beginning will induce charred, roasted skin while the inner flesh is still uncooked.

#2- Slash them

Yes, use a sharp knife to give a few slash nice cut across the chicken surface.

This will allow the oven heat to penetrate deep into the flesh of the chicken.

It will help to produce a nicely roast fragrance , crisp and tender.

#3- Brine it

Chicken flesh dried up easily when you cook, bake , roast or grill it.

Hence, it is wise to brine your chicken in advance in order to add in moisture  and reduce the chances of drying out at early stage.

This is the step how you brine the chicken:

Clean and wash the chicken thoroughly.

Soak the whole chicken into a big bowl of brine water for at least 8-12 hours ( almost overnight)

To prepare brine water, ad  in 50g of salt into a litre of water and add a  tsp of sugar plus herbs.

Allow the brine water to absorb into the chicken overnight.

Wrap up with a plastic wrapper and chill in the fridge.

#4- Season it

Most rotisserie or roast chicken are pre-seasoned before cook.

You can season your chicken with :

• salt and cracked black pepper.
• salt, black pepper, onion powder, chopped parsley
• brown sugar, white wine, garlic and chopped onion
• honey and mustard
• fish sauce and brown sugar
• paprika, cumin powder and allspice powder
• chopped garlic, freshly chopped oregano and rosemary
• fish sauce, oyster sauce and brown sugar ( I prefer this seasoning best!)

Seasoning your chicken flesh for an or or 2, overnight would be the perfect choice, helps to bring out the bombastic fragrance and tasty , perfect juicy flesh , simply awesome !

#5- Poke it

Another way to know whether you had produced a juicy tender chicken meat is to poke it with a skewer.

When you poke into the chicken, right from the top, it should penetrate easily to the base.

If it is difficult to poke through, this indicate that the inner flesh is still uncooked.

Further roast it for another 15-20 minutes.

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