Saturday, February 24, 2024
Home Food Easy Way To Roast A Whole Chicken

Easy Way To Roast A Whole Chicken

by Jacquiline Nakandi
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By Ritah Mukasa

Andrew Alikuluya, the executive chef at Extreme Adventure Park Busiika in Luweero district says a family can have whole roasted chicken prepared in a special and easy way. 

He shows you how;

What you need

1 whole chicken cleaned 

1g ginger grated

2g garlic grated

2g onion grated

1/4 teaspoon black peppercorns

50ml light soy sauce

4ml dijon mustard sauce

1g cooking salt

50ml cooking oil

1g dry mixed herbs 

Hand full of rosemary fresh chopped 

1 stalk of leek steamed

2 carrots cut 

1 piece of good flour tortilla ready-made

1 bowl of stir-fry sauce 

Charcoal for roasting, light 20 minutes before 

Procedure (Brine)

Brine is soaked or preserved in salty water

Mix 2 cinnamon sticks, tablespoon of star annis, 3 tablespoons grated garlic, 2 teaspoon grated ginger, 2 bay leaves, 4 tablespoons brown sugar, 100 ml light soy sauce, 50 ml rice vinegar, fresh herbs tied in small bundles, 2 cup water, 2g salt, a teaspoon black peppercorns not crushed.

Mix all the above in one cooking pot and bring to boil. 

Check the seasoning and set aside. When it cools, add in the chicken making sure the liquid covers it well. Wrap with cling film and set aside for overnight.

After, remove and drain from the brine and follow the method below. 


In a clean container, add garlic, onion, ginger, mustard, light soy sauce, salt, cooking oil, crushed black peppercorn or white peppercorns, mixed herbs or fresh thyme.

Using a whisk or wooden spatula, mix until it forms a sauce.

Get a paper towel and drain the chicken.

Add it to the marination made or seasoning and set it aside for 20 to 30 minutes as you light your charcoal stove or barbecue grill.

Make sure the charcoal stove is not too hot. You may use ash to cool it a bit.

Transfer the marinated chicken to the charcoal stove and keep checking and turning every after 10 minutes. Cook or roast for about 50 minutes to one hour at moderate temperatures until it is ready to eat.

Remove from the grill and use a sharp knife to slice and serve with accompaniment.

I prefer flour tortilla or chapati but you can also serve it with mashed potatoes, vegetable rice, assorted vegetables and salad. 

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