Roast Chicken In One Hour | Now You Don't Have To Wait For Your Roast

[@CookingwithAnadi]

looks super juicy and flavourful John. I haven't made a good roast chicken in awhile but you're making my mouth water. love it

[@CookingAroundTheWorld]

Thanks Anadi. The best thing is all the things you can make with the leftovers in the ensuing days. Today I am making a Butter Chicken from a 1971 Asian cookbook. The recipe is written in Hindi and then translated into English. All the recipes in this book are in their native language with some, unfortunately, having no translations. thanks again for your kind words my friend.

[@Iamtringyour_Recipe]

Extremely yummy dish. Thank you for sharing.

[@CookingAroundTheWorld]

I'm so glad you liked the recipe! It's one of my favorites.

[@CookingSecretsForMen]

I usually spatchcock the chicken and it Cooks in the oven much quicker than whole

[@CookingAroundTheWorld]

i have only spatchcocked a chicken once and made a complete mess of it. I will try again. I also want to learn how to deconstruct a chicken into legs, thighs, breasts, wings etc. The advantage of the spatchcocked chicken is that you can get it crispy both sides, which would be super yummy. Thanks Charlie - a new challenge awaits me.

[@wallywombat164]

Hahaha. A few feavers stickin out the parsons nose. 😮😮😮😮

[@CookingAroundTheWorld]

It's because they rush the chickens in the morning and they don't get a chance to shave.