Roast Chicken

Recipe (can go with chicken rice as well)
- 1 whole chicken
- 1 tbs salt
- As many unpeeled cloves of garlic as you like

1. Wash the chicken.

2. Dry the chicken.

3. Salt the chicken, including cavity. (or use five spice powder)

4. Throw in as many cloves of garlic/pandan leaf as you like, into the cavity. Then seal with a toothpick.

5. Place the chicken breast side up, in a baking tray. Surround with potatoes* if you wish to make this a one-dish meal.*For potatoes, it helps if you semi-cook them prior. Just cut into bite-sized chunks, drizzle very little oil and microwave them (covered) on high till they turn a little translucent around the edges. They will cook through during the roasting.

6. Roast for 50-60mins (200degrees) or until the juices run clear and the chicken has browned to a crisp.

7. Allow to cool upside down for at least 15mins so that juices can re-distribute.

8. Make gravy using the residual juices in the roasting pan by adding 1 rice bowl of chicken stock. Bring to a bowl and add a little diluted corn starch to thicken. Sieve through to remove charred bits. Serve chicken with gravy on the side.

Using the roast chicken carcass for stock:
http://www.noobcook.com/how-to-make-chicken-stock-from-roast-chicken/