Description:
I got the recipe from Jerry, our new friend whom we met him during our holiday in Bunaken Island. This roast chicken is very moist, even the breast meat is still very very moist!!! Really nice to have it with salad or even just by itself.
Mu husband and I had this chicken for our lunch today. Just the chicken. The left over can be used for sandwich filling or stir fry/fried noodle/fried rice.
Ingredients:
Here are the ingredients:
I used one small chicken about 1.5 kg, four medium lemon meyers from the backyard and I sprinkled some sea salt on the skin. The original recipe does not use salt.
If you want to spice up the chicken, you might want to put some garlic, onion, chilli or other herbs and spices.
Directions:
Preheat oven to 180 deg C. Place the oven rack at the middle shelf.
Loosen the skin from the muscles and put lemon slices (about 3 mm thick) in the space between the skin and the muscles (cover the space with lemon slices). Put some lemon quarters in the cavity. Sprinkle some salt on the skin. I foled the wings downside to prevent burning.
Put the breast side down on the roasting tray. Roast for 30 minutes (he said it took 30 minutes per pound). Then, I brushed some of the juice on the upper skin. At this stage, the chicken skin was still pale.
Reposition the rack to the third bottom shelf. Turn on the grill, don't turn off the oven (lower heat) and continue roasting for 10 minutes. Turn off the oven and leave the grill on. Grill for another 5 minutes or until the skin is brown.
ehmm... enaaaakkk jadi pengen bikin kebetulan di kulkas aya ayam n bingun mau masak apa nih :) , tsf yahhhh...
ReplyDeleteenakkkkkkkkkkkkkkkkk...................................
ReplyDeletekebayang nikmatnyaaa ..nyammm
ReplyDeleteno problem. kayaknya sih utk lidah org indo, pasti kurang bumbu. kali enak dicocol ke saus cabe ;-p
ReplyDeleteemberrrrrrrrrr.... :D gak kerasa greasy abis makannya.
ReplyDeleteayo bikin na....
ReplyDeleteduh ayam panggang...pengen bikin jadinya
ReplyDeleteayo bikin... enak dimakan dgn nasi panas dan sambal terasi heheheh :D pake lalapan timun... duh.... laper lagi dah...
ReplyDeletesambel belado ajah deh, secara aku kan gak makan trasi...suka gatelan
ReplyDeleteheheh boleh boleh... duh... sama aja nih...bikin laper lagi. udah lama nggak makan sambal balado.
ReplyDeleteKalo disini, ayam 1.5 kg itu termasuk gedhe, Non ... soalnya, yang biasa kubeli, 1 ekor tu beratnya sekitar 800 grams aja ... :)
ReplyDeleteI used one small chicken about 1.5 kg
ReplyDelete==============================
wah, 1.5 kg mah termasuk gedhe dong ... soalnya, yang biasa aku beli, beratnya cuma 800 gr seekornya ... :)
Simple ya bumbunya. Klo org indonesa pasti ga puas bakal ditambahin ini itu biar lebih sedep lagi.....hahaha...spt gue ini suka sok gatel klo liat resep yg simple ;). Pdhl mah mungkin justru kelezatannya di simplenya itu ya Re.
ReplyDeleteoooooo... di sini dibungkusnya dibilang kecil mbak phit. beda benua, beda ukuran hehehe
ReplyDeleteemang tuh.. aku aja udah gatel pengen nambahin bumbu ini itu tapi pikir punya pikir... coba dulu deh. ntar kalo kurang mantep tinggal tambah saus sambal heheheh kadang yg simple gini, enak jg sih... abis makan gitu, kayaknya pallete lidahnya bersih.
ReplyDeletespt orang india jg gitu, makanya suka gak cocok dgn makanan cina yg simple. masakan cindian (cina india) dibumbuinnya mantep banget deh.
Regina resepnya mirip ama ayam ala lebanese bumbunya cuman lemon ama salt, emang ga nyangka enak bgt tar aku kudu ubek2 arsip lama nih hehehhehe
ReplyDeleteayamnya seksih :P btw lama ga nongol nih?
katanya tuh kalo kulitnya pake lemon jadi garing2. begitu gak Re?
ReplyDeletewah gak tahu jg ya... kali ya karena si lemon nempel ama si kulit. kulitnya sih emang kering.
ReplyDeleteoooo ternyata masakan timteng jg ada yg simple ya?
ReplyDeleteiya nih, kemarinnya kan liburan dulu heheheh
kapan2 i mau coba ah, pake lemon... biasanya ayam panggang cuma i lumuri garam dan garlic powder kulitnya.
ReplyDeletekalo soal moist, kayaknya kalo freshly roasted gitu memang moist. kalo roast chicken yang dijual di supermarket kan sudah agak lama nunggu di situ, belum lagi dibawa pulang etc, jadi kering.
yg ini asli plain tapi seger gitu, gak banyak bumbu. i makannya cuma dikecruti air lemonnya doang. si breast meatnya asli moist banget.
ReplyDeletehaaa...baru denger lemon ditaro di bawah kulit. good idea, biasanya gw taro di cavity aja. eloe taro air dibawah ayamnya ngak?
ReplyDeleteSimple tapi enak ya Re, jadi penasaran nih, dulu aku sering bikin ama garlic, salt & black pepper doang, enak juga .......
ReplyDeletenggak taruh air koq...
ReplyDeletetergantung selera sih, inge... kalau yg demen polosan mah, yg jenis ini jg ok. boleh jadi cocok banget buat orang yg baru sakit, gak kebanyakan bumbu.
ReplyDeleteAku belum pernah panggang ayam utuh kayak gitu, takut ngga mateng ke dalam2nya.
ReplyDeletemateng koq dalemnya. dulu aku jg takut gak mateng. asal cairannya yg keluar udah bening, dalemnya mateng. aku manggangnya total2 sekitar 45 menit 180 deg.
ReplyDeleteHi Regina-
ReplyDeleteI'm so happy that people are enjoying my recipe. Recently, i have determined that it might be better to cut the baking time to 20 - 25 minutes per pound. It seems to keep the chicken even more moist. I'm so happy to know you and Byron, I look forward to seeing you both again.
-Jerry Gibson
Re, gue berhasil menekan ego gue saat bikin ayam ini. Ditahan-tahan deh supaya tangan gue gak gatel nambahin bumbu macem-macem. Eh, ternyata emang bener katamu, uenak. Gue sih cuman nambahin salt and black pepper aja. Oyah, ayamnya gak utuh, pas kebeneran beli yang udah dipotong. Sederhana tapi nikmat. Gue makan pake sambel yang buat dendeng batokok, karena pas masih ada sisa. Matching tuh, soalnya sambelnya juga pake peresan jeruk lemon. Makasih ya buat sharingnya. Mo bikin lagi buat difoto2.....hehehehe!!!
ReplyDeleteeheheh akhirnya tu tangan bisa sembuh dari gatal2nya ya? ;-p aku jg cuma nambah garam saja, biasa... kalo gak pake garam, gak pede sih hehehhe
ReplyDeletei'll try next time but still afraid that the internal part is not fully cooked. hopefully you can visit melbourne and go diving here with Byron.
ReplyDelete