This browser does not support the Video element.
How to make roast chicken
Trying to figure out what to make for dinner? Chef Terrell Manning broke down his recipe for Roast Chicken.
TAMPA, Fla. - A fresh whole chicken is marinated in a vibrant blend of orange juice, lime, agave and spices before roasting to deep perfection. The remaining bones are then transformed into a rich, comforting chicken consommé to serve with the meal.
• 1 whole chicken, 4–5 lbs
• ½ cup oil
• ½ white onion, roughly chopped
• 4 garlic cloves
• ½ cup fresh orange juice
• 2 tbsp fresh lime juice
• 2 tbsp pineapple juice
• 2 tbsp agave
• ½ cup fresh cilantro
• 1½ tbsp Chef Secret Seasoning
• 1 tsp annatto seed
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Mexican oregano
• ½ tsp black pepper
• Kosher salt, to taste
Marinade
Blend all marinade ingredients until smooth. Reserve ¼ cup before adding the raw chicken for the final glaze.
Chicken
1. Spatchcock chicken and pat dry.
2. Coat thoroughly with marinade; cover and refrigerate at least 1 hour.
3. Remove from refrigerator 30 minutes before roasting. Heat oven to 350°F.
4. Place skin-side up on a roasting rack. Roast 45–75 minutes, depending on size.
5. Brush with reserved marinade during the final 10–15 minutes.
6. Cook until breast reaches 160–165°F and thighs about 175°F. Rest before carving.
EASY CHICKEN CONSOMMÉ
Ingredients: Remaining chicken bones/carcass • 1 large white onion, quartered • 2 carrots, roughly chopped • 2 celery stalks, roughly
chopped • 4 garlic cloves, smashed • ½ bunch cilantro stems • 1 bay leaf • 1 tsp whole black peppercorns • 10–12 cups cold water • Salt
and pepper, to taste
Method
1. Place chicken bones, onion, carrots, celery, garlic, bay leaf and peppercorns in a stockpot; cover with cold water.
2. Bring slowly to a gentle simmer. Reduce heat and skim as needed. Do not aggressively boil.
3. Simmer uncovered 2½–3 hours; add cilantro stems for the final 20–30 minutes.
4. Strain, return broth to the pot, and reduce 20–30 minutes until rich and concentrated.
5. Season with salt and pepper and keep warm.
TO SERVE
Carve the chicken and serve with a small amount of hot consommé alongside or spooned around it. Finish with fresh
cilantro and lime juice or lime wedges