I've always hated how commercial roast chicken can be so dry and horribly flavored so I have tried and tried and tried and now have come up with a roast chicken recipe that stays moist inside and flavor packed to the core :) You guys simply must try this....
Ave's Roast Chicken
One Whole Chicken about 1.2 to 1.5 kgs.
3 Tbsp Rock Salt
1 Tbsp Ground Pepper
110 grams margarine (half of the entire stick of margarine)
Dill or Celery (I use Dill)
Here we go!
1. Mix margarine, salt and pepper. I know it 3 tbsp of salt and 1 tbsp of pepper may look too much but more than half of that ends up in the dripping pan so don't be afraid to be generous in your portions.
2. Divide the mixture into two and put the first part inside the cavity, take about 3 stalks of Dill (or Celery) make a knot and put into the cavity as well. The Dill or Celery gives it a little kick of spice without overpowering the chicken's natural flavor. I grow my own Dill cause I use it for a lot of my recipes, if you don't have it in your herb garden you can buy some at any supermarket. Plug the opening with a little chicken fat (I get mine from the butt part of the chicken)
4. Skewer the chicken with that thing you get with your rotisserie oven (not sure what its really called) make sure the prongs are sticking into the chicken flesh and locked into the rod nice and tight. Set oven to 250 degrees, cook for 2 hours, yep that's how long it takes so make sure you have ample time to prepare and cook we don't want you having dinner at midnight :)
6. Enjoy your masterpiece!