THE PERFECT ROAST CHICKEN RECIPE

In the 3rd episode of my Perfect Chicken recipes series, I share my hacks on how I achieve a moist and perfectly roasted Chicken. 

The first episode covered 'Washing your Chicken'; ‘How to Brine your Chicken’ for more flavour was covered in the second episode. Video links have left below for your convenience.

INGREDIENTS 

1.2kg of a whole Organic or Free Range Chicken

1 litre of lukewarm water

5-10 Organic Carrots (keep the leaves as they can be used for various recipes - coming soon)

2-3 tablespoonful of Honey

1 tablespoonful of whole AllSpice

1 teaspoonful of freshly milled Black Peppercorns 

4 Bay leaves 

30g of Tarragon (you can substitute it with a tablespoonful of Aniseed or 1 teaspoonful of Caraway seeds)

2 Sprigs of Lavender flowers (optional)

20 unpeeled Garlic Cloves

4 tablespoonful of Olive oil

30g of Butter

250ml of White Wine / Prosecco / Palm Wine

500ml of Chicken stock (I omitted this as I roasted my Chicken in a ClayPot, which traps in all the juices of the Chicken)

5 large peeled whole Shallots( in the absence of Shallots you can increase the amount of normal Onions you use)

2 large peeled whole Onions 

HOW TO CLEAN YOUR CHICKEN

SPICES & HERBS FOR THE BRINE

1 Habanero Chilli 

1 tablespoonful of whole AllSpice

1 tablespoonful of whole Black Peppercorns 

4 Bay leaves 

30g of Tarragon (you can substitute it with a tablespoonful of Aniseed or 1 teaspoonful of Caraway seeds)

HOW MAKE YOUR CHICKEN BRINE

NOTES

• Use the herbs and spices in the Brine when roasting your Chicken
• Cook the Chicken for 20 minutes (breast side up), then turn it over and roast for a further 30 minutes). 
• Your cooking time depends on the weight of your Chicken
• Use a thermometer to check the temperature of thickest part of the Chicken. Its should read a minimum of 75*c
• Serve your Chicken with any vegetables of your choosing
• Please don't forget to like the video and leave your comments below. 

METHOD

Watch how to prepare the perfectly moist Chicken below; 

Please don't forget to subscribe,  try the recipe, like the video and share with your family and friends. 

All photos, recipes and videos are by the owner of this blog. 

THE ORGANIC GHANAIAN CHICKEN SOUP RECIPE (EFIE AKUKO)

'Efie Akuko 'which translates to home reared organic Chicken in the Akan language from Ghana, was a norm in most households during my childhood. 
Chickens were home reared, corn fed, roamed freely which offered most households freshly laid organic eggs and meat. 
As part of the cooking lessons (one was given under the tutelage of their mothers), included the dreaded killing and dressing of a Chicken. 
You might be spared 'killing' the Chicken, but not the plucking off the feathers, dissecting and dressing of the Chicken. 
Mum under her strict direction taught me how to remove the bile from the Chicken without breaking it. She echoed 'the Chicken will taste sour if the bile bursts'.
 With careful hands and a knife I removed the bile and portioned the Chicken into chunks. 
I doubt if this skill and knowledge of dressing a Chicken still happens in Ghana, (as most people either buy frozen or already dressed Chicken). 
On a recent trip to Ghana, I came across a gentleman selling live Chickens who also 'prepared' it for you. I was excited about my purchase as I was spared the awful process of killing and preparing the Chicken. 

There are two types reared Chicken, namely the layers and broilers. The 'layers' in its befitting description lay eggs and when they don't (referred to as 'spent hens')are used for their meat. 
Broilers are reared mainly for their meat, hence they are tender and best for roasting or barbecuing
The 'spent hen' was used for this recipe, which gives this dish a unique and flavour packed soup.

Ingredients 

1.2kg of Organic Chicken

30g of Ginger

1 Habanero Chilli 

1 teaspoon of Aniseed

2 large Onions

1.5 litres of Water or Chicken stock

40g of Tomato paste or purée 

2 large fresh Tomatoes 

6 halved Garden eggs (Optional)

10 Kpakposhito or Pettie belle chillies

20g of fresh Ghanaian Basil (Koklo Fotie or Akuko Mesa)

3 stalks of Hwentia or Grains of Selim (Optional)

Salt to taste

Method

Watch how to make this recipe in the video below;

TASTIEST SPATCHCOCK GRILLED CHICKEN RECIPE

Learn how to spice, Spatchcock or Butterfly your Chicken for an even and moist cook on my YouTube channel, ‘Ndudu by Fafa’.

This recipe is easy to follow and packed with all natural flavours . The smoky Red Chillies coupled with the Caraway seeds gives this dish a smoky and aromatic taste. 

Best to serve this smoky and grilled Spatchcock Chicken with a bowl of crunchy Green Salad.

Don’t forget to like the videos in my YouTube channel, try the recipes and leave comments with your feedback.

INGREDIENTS 

1.5kg or Corn fed free range or Organic Chicken 

3 tablespoonful of Olive oil

1 large zest and juice of Lemon

MARINADE

50g of smoked dried Red Chillies 

1 large Onion

2 cloves of Garlic 

1 teaspoonful of Caraway seeds (Alternatively use Aniseed or Cumin seeds)

Salt to taste

SERVE

Thinly sliced 1 large Onion

15g of shredded fresh Basil (Alternatively you can use Parsley or Coriander)

METHOD 

Watch how to create this tasty grilled Spatchcock Chicken on my YouTube channel, ‘Ndudu by Fafa’ below;

Don’t forget to subscribe, like the videos, leave comments and share.

All photos, recipes and videos are by the owner of this blog.

SMOKY GRILLED CHICKEN WITH SWEET POTATOES

A typical day for me starts at 5am, where I edit my videos and write a recipe before setting off for work. During my mad rush in the morning, I tend to prepare a marinade for either my Chicken or Meat dish for dinner. When my day ends, I quickly upload a video and start working on another recipe, whilst my dinner cooks.

This recipe was borne out of my mad rush and it was delicious when baked, hence sharing the recipe. I hope you’re inspired to try the recipe and like the video on my YouTube channel, ‘Ndudu by Fafa’.

INGREDIENTS 

MARINADE

20g of Ginger

1 teaspoonful of Aniseed

1 large Onion

2 Cloves of Garlic 

50g of natural Yoghurt 

2 large Sweet Potatoes 

1 tablespoonful of Coconut Oil 

1 tablespoonful of Olive Oil 

1 teaspoonful of Oregano 

1 tablespoonful of smoked Paprika 

Salt to taste 

TIPS

The fibres of the Chicken softens when it’s marinated in Yoghurt.

This allows the Chicken to absorb all the flavours and makes for a moist Chicken when cooked. 

Preheat your oven to 180*c 

The Sweet Potatoes depending on the size should be ready after 25 minutes, however cook for a further 10 minutes for a crunchier version.

METHOD 

Watch how to create this easy to follow recipe on my YouTube channel, ‘Ndudu by Fafa’.

Don’t forget to subscribe, like the video, try the recipe, leave comments with your feedback and share with family and friends.

All photos, recipes and videos are by the owner of this blog. 

TASTIEST LEMON INFUSED GRILLED CHICKEN

After baking and filming my Sugar bread recipe, I had to schedule in my weekly lunches for work. 

I decided to grab a few items from my local grocer. I bought a whole Chicken, a couple of Salmom fillets and Pork ribs.

I started to create an aromatic marinade and decided to include a few Alligator Peppers, to my blend. A quick smell and taste of my marinade made me smile (cause I realised I had created a unique flavour).

I quickly marinated my Chicken and Pork ribs in my newly created flavour. I placed the marinated meat in the fridge to continue cooking the next day. 

I was exhausted and decided to to take rest. A notification alert from my phone (asking for a Gari Fortor recipe) had me smiling the next day.

I knew, I had just about enough Gari for the recipe. The idea that I could serve the Gari fortor alongside the grilled Chicken, had my taste buds tingling. 

This is an easy to follow recipe and a must try.

Tip

Best to marinade your meat or poultry for a minimum of 3hrs or better still overnight in the fridge.

Avoid adding salt when marinating (as the Salt absorbs moisture).

Ingredients 

20g of peeled Ginger

1 large Onion

1 Habanero chilli

1 tablespoonful of Olive oil

1 levelled teaspoon of Aniseed

2 Star anise 

1 levelled teaspoon of Alligator peppers

3 cloves of Garlic 

Juice of 1 Lemon or Lime

1 tablespoonful of Paprika 

Half a teaspoon of freshly milled black peppercorns 

Half a teaspoon of salt 

1 packet of Chicken pieces (Preferably Drumsticks and Thighs)

Method;

Blend the Ginger, Onion, Star Anise, Alligator peppers, Garlic and Habanero chilli into a smooth paste.

Add the spice blend to the Chicken and Paprika. Massage the spice blend  into the Chicken pieces and marinade in the fridge for a minimum of 3 hrs or better still overnight. 

When ready to cook the Chicken, remove the Chicken from the fridge and pre heat your grill to 180*c

Add salt and Olive oil to the marinated Chicken and mix till well combined.

Grill your Chicken for 35 minutes.

Watch more on my YouTube channel 'Ndudu by Fafa' and find out what I served this grilled Chicken with? 

Don't forget to like the video, subscribe, comment  and share.

All photos, videos and recipes are by the owner of this blog.