Comments on: Roast Chicken with Butter, Lemon & Rosemary

By: beki

beki — Mon, 11 Dec 2006 18:44:36 +0000

Hi there. Just to say thank you for all the suggestions. We had a great time and had great food. Nobody dared to make leche flan though. Maybe next year… We live in Stavanger, on the west coast.

By: kathygirl

kathygirl — Mon, 11 Dec 2006 07:53:38 +0000

hi marketman! just wanted to let you know that i tried your recipe over the weekend and it was a hit with my family! i brined the chicken and my brother mentioned that the roast chicken tasted better than the other roast chickens i’ve made before. thanks for the tip!

By: edee

edee — Wed, 06 Dec 2006 14:18:08 +0000

just like Beki, our standard noche buena since coming to ireland is roast chicken and pancit ….and yup, leche flan for dessert :)

By: Frayed

Frayed — Wed, 06 Dec 2006 14:11:38 +0000

Wow, Beki, which part of Norway do you 4 Pinays live in? I was just there with my boyfriend in June, in both Oslo and Bergen and we loved it. I didn’t see a single Pinoy around which is weird bec everywhere in the world, we always manage to see a Filipino/a.
Roast chicken.. I guess since roast chicken isn’t super trad Fil dish, I’d go with caramelized sweet potatoes and a leafy green like pechay or spinach. just steamed w/garlic or something.

By: Marketman

Marketman — Wed, 06 Dec 2006 13:41:43 +0000

Beki, a salty ham with a sweetish glaze might work well and be available where you are… how about some squash with coconut milk and perhpas beans as the vegetable? You might also consider perhaps a soup up front to add to the Filipino theme and to provide succor in cold weather. Maybe a vegetable lumpia if you have access to wrappers… Definitely a leche flan for dessert…

By: Beki

Beki — Wed, 06 Dec 2006 12:14:06 +0000

Hi there
There are 4 of us Filipino friends living in Norway trying to have a Filipinoesque Christmas dinner together this year. The tentative menu is roast chicken stuffed with lemon grass, pancit, that’s it really. Can you help us out? I can’t think of a good traditional vegetable companion to roast chicken except chop suey. Thanks.

By: Marketman

Marketman — Wed, 06 Dec 2006 09:13:33 +0000

kathygirl, for a 1.5 kilo chicken soaking covered in cold water, use about 1/2 cup rock or kosher salt. Brining must be done in the refrigerator under cold conditions. You may even want to throw in some ice cubes at the start to ensure you arent promoting bacterial growth. Don’t worry, the chicken shouldn’t taste salty, it should be juicy…

By: kathygirl

kathygirl — Wed, 06 Dec 2006 07:44:49 +0000

how much salt should I put in the brining solution? I’m afraid I might end up with a salty roast chicken.

By: Marketman

Marketman — Wed, 06 Dec 2006 06:22:16 +0000

For prawns I brine them for about 2 hours or so, for chicken, maybe 6 hours or so to longer and for pork/turkeys overnight. You can brine them with just dissolved rock salt in water, or for flavoring, you can add spices etc. to a pot of pater, boil it, cool it down and ice it before you brine the meat…

By: lee

lee — Wed, 06 Dec 2006 06:15:50 +0000

Very reasonable for about PhP 150++ per chicken. How long do you brine fowl or pork? what goes into the brining liquid?