Herbs Butter Roasted Chicken with Crispy Skin, Tender & Moist Meat, Served with Peanut Butter Satay Sauce

Herbs Butter Roasted Chicken Recipe with Crispy Skin and Moist Meat served with Homemade Peanut Butter Satay Sauce. It’s a kinda late to said happy EASTER to everyones, but i guess it’s better then never thou. Unfortunately, i couldn’t spent this year easter with my family due to my hectic and thight clinical schedules. Somehow, i felt i need to bring the senses homey to my house; which is represent in a comfort food like roasted chicken. Well, actually my mom used to roast a malay or kampong chicken that already braised until tender in rendang or thick curry sauces for hours instead of regular hen chicken, but i guess my version of roasted hen chicken with melted herbs butter underneath the skin is considered as a comfort for my licking.

The highlight of this roasted chicken recipe is the crispness and the crunchyness of the chicken skin within a refreshing burst of herbs butter on it. To make a crispy skin  roasted chicken, the chicken skin must be totally dry. Make sure you patted dry the chicken skin with paper towels first, then exposed the chicken skin with flowing air from  a fan for an hour before cooking will really do the trick. I’ve try this dry skin method and it works with my Chinese Style Roasted Squab Pigeon.  You also can hang the chicken with a hook so the juices can dripped out and the carcass can rotate freely in front of the fan.  Another methot that usualy applied before the fan tricks is a good rub of salt. A sprinkling of salt will tend to bring moisture to the surface, where  the flown air from the fan and also the heat of the oven will evaporate it later.

The best method of making a crispy and crackling roasted chicken skin is separating the connective tissue between the skin and the meat. This tricks allow the fat underneath the skin renderred and enhanced the crispiness of the roasted chicken skin. You also can put infused butter underneath the inflated chicken skin like herbs butter that i use within this recipe. If you use herbs, such as mint, cilantro, parsley, and dill, make sure you squeezed it out until dry with somekind of cheese cloth after you chopping it. Any remaining  moisture in the herbs infused butter that slipped underneath the chicken skin will messed up the roasted chicken skin into pale and soggy instead of crispy and crunchy. You can use a bicycle pump or baloon pump to inflating the chicken skin and forced the skin away from the meat, it’s gonna be better if you had air compressor pump to do the blown the chicken skin job.

The best temperature setting to roasting the chicken between 350-450 F (180-235 °C), it  can give you nicely crispy skin while the meat is tender, juicy and cooked through. Never exposed the chicken with the dripping liquid and oil (gravy) while you roasting the chicken or the chicken skin won’t crisp. Put the chicken above a shallow metal rack that holds the chicken above the edge of pan. Start roast the chicken breast side-up, and flip it over about a third of the way through the cooking process. Roasting a chicken isn’t  maxillofacial surgery. Follow a few simple rules, be willing to engage in trial and error, and you should have it down fairly soon. Good luck within your roasted chicken!

Recipe Crispy Skin Herbs Butter Roasted Chicken with Cilantro, Parsley, Mint and Dill:

Ingredients:

• 1 medium size hen hicken
• 1 cup of  fresh Herbs (Cilantro, Mint, Parsley and Dill Weed)
• 1/2 tsp Homemade Garam Masala
• 1 stick salted butter (125 gr)
• salt and pepper to taste
• Homemade Peanut Butter Satay Sauce Recipe

Tools: Baloon Pump for blowing or inflating the chicken skin

How to Make Crispy Skin Herbs Butter Roasted Chicken with Cilantro, Parsley, Mint and Dill:

• Clean and wash throughly the chicken with running water, pat dry, set aside
• Insert the tips of the baloon or bicycle pump into the chicken skin through thr neck skin, secure the neck skin to make sure there’s no air coming out and start to inflate the chicken skin with pumping air into it, you can help with massaging the skin to distribute the air and make sure all the skin inlated from the meat.

Inflated Chicken Skin to Seperate the Meat from the Skin with Baloon Pump

• Flip the chicken over and do the same in the chicken breast section
• Put all the herbs into a chopper and process until roughly chopped, put into a cheese cloth and squeeze the liquid, set aside
• In a glass bowl, mix the herbs mixture and the butter, springkle a little bit of salt and pepper on it, set aside
• Rub salt and pepper throughly to the chicken skin
• Mix the garam masala with salt and pepper, rub the mixture all over the chicken cavity
• Spoon out the herbs butter mixture into the chicken skin  from the neck section, massage the herbs butter to distribute the herbs butter all over underneath the chicken skin

Herbs Butter Infused Chicken Ready to Blown Dry with Fan

• Put the chicken above a shallow metal rack roasting  pan. Pat dry the skin and expose the chicken with a fan for about 30 minutes to an hour until the skin is dry. (i also apply some bamboo skewer to fix the chicken wings position and tide up the leg with dill stalk)

Herbs Butter Infused Chicken in a Hollow Rack Baking Pan to Make Sure the Liquid Dripping Won’t Contact with The Chicken Skin

• Pop the herbs butter  infused chicken into the preheated 350 F oven for about 30 minutes
• Increase the temperature to 450 F for about 15 minutes until the chicken breast side skin got nice golden brown color

Crispy Skin Herbs Butter Roasted Chicken with Dripping Gravy

• Flip it the chicken over and roast it until the back side got golden brown color and crisp up too for another 15 minutes
• Serve the Crispy Skin Herbs Butter Roasted Chicken with Homemade Peanut Butter Satay Sauce Recipe

Crispy Skin Herbs Butter Roasted Chicken with Peanut Satay Sauce, Sauteed Cabbage and Wholemeal Spaghetti (Notes the ammout of herbs underneath the crispy skin)

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