ROAST CHICKEN

We all have enjoyed the movie named Dracula by Bram Stoker’s but how many of us have actually tried to understand that Jonathan Harker (a fictional character and one of the main protagonists of Bram Stoker’s 1897 Gothic horror novel Dracula) wanted to learn a dish called “HENDL” for his wife-to-be, Mina.
Hendl is the Austro-Bavarian word for chicken, most commonly in its roasted form. It is traditionally served during the Oktoberfest. Pollo A La Brasa is a Peruvian version of roast chicken whereas Jerk Roast Chicken is from West Indies. Chicken is the ubiquitous food of our era, crossing multiple cultural boundaries with ease. With its mild taste and uniform texture, chicken presents an intriguingly blank canvas for the flavour palette of almost any cuisine. There are so many ways to roast a chicken. Some quick and simple and some are time-consuming. You can rub oil or butter on the skin or underneath it. I’ve seen people slip thin slices of chorizo under the skin. If you’re loaded, you could use the same technique with slivers of truffle. You can stuff the gut cavity with almost anything you like: herbs, garlic, lemon wedges, cheeses, forcemeats, smaller animals. You can truss the bird artfully. You can roast a chicken on the crown, reserving the legs for some other purpose