My Pine Roast Chicken Holiday Recipe is truly special. When I cooked this recipe, my whole family loved it! Most especially my kids, from preparation to cooking it, they keep an eye on this recipe. The smell of the roast chicken is so enticing to my kids that keep them excited for dinner.
Pine Roast Chicken Holiday
Why this Pine Roast Chicken Holiday is special? Aside from the ingredients are unique, the preparation and cooking time is lengthy. The one who will cook this surely devoted her time and love just to offer something special for her family. And yes, most moms do that which I did. It was actually my first time to roast a chicken in our oven. So, I’m careful in roasting the chicken. Thankful that husband helps in setting up the oven in roasting this chicken.
My Pine Roast Chicken Holiday Recipe
Okay, the first thing I did is to marinade the whole chicken. Season the chicken with salt and pepper including the cavity. Followed by garlic and ginger, then with the reserved syrup, drained from Del Monte Pineapple crush, mix with soy sauce. Please see recipe below.
Marinade for Pine Roast Chicken Holiday
18
| Prep Time | 15 minutes |
| Cook Time | 90 minutes |
| Servings |
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- For Marinade:
- Reserved Pineapple syrup
- 1 tsp Ginger, grated
- 1 tbsp Garlic, minced
- 1/4 cup Soy sauce
- 1/4 tsp pepper, black
- 1/2 tsp salt
- For the Filling:
- 2 tbsp butter
- 100 grams Onions, chopped
- 1/2 cup celery, chopped
- 10 slice bread white load, cut into cubes
- 2 can Del Monte Crushed Pineapple (227g) drained, reserve syrup
- 1/4 cup raisins
- 1/2 tsp salt
- 1/8 tsp Pepper black
- 1 1/4 kilogram whole chicken
- 2 tsp cornstarch
Ingredients
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- Combine ingredients for marinade. Marinate the chicken for 1 hour in the refrigerator, making sure some of the marinade goes inside the cavity. Drain, reserve marinade.
- Filling: Sauté onion and celery in butter. Add bread, stir to toast slightly. Combine with remaining ingredients. Season with salt and pepper. Mix well.
- Stuff chicken with filling. Close the opening of the chicken by sewing it with a nylon thread or any durable thread. Tie the drumsticks and wings together to keep the chicken in good form while roasting. Preheat oven to 450 degrees F (220 degrees C) and cook whole (thawed) chicken for 10-15 minutes. Then reduce the temperature to 350 degrees F (165 degrees C) and roast for 20 minutes per pound.
- Reduce the temperature to 350 degrees F (165 degrees C) and roast for 30 minutes. ( It is actually 20 minutes per pound).
- To make gravy,combine cornstarch, reserved marinade and drippings. Simmer while stirring until just thickened. Serve with chicken.
After removing the chicken from the oven, cover pan loosely with aluminum foil and allow to rest for 10 minutes. This step redistributes the juices which will make the chicken more moist. Read from Chef's tips of Del Monte Lifegetsbetter.ph website
Mommy Roasting Tips:
- Before roasting chicken, make sure to place an aluminum foil at the bottom of the roast rack or tray. This will prevent smoky ambiance when roasting.
- I prefer the high heat method of roasting because it creates chicken a crispy, darker skin.
See this recipe at the Del Monte Kitchenomics website at https://www.lifegetsbetter.ph/kitchenomics/recipes/1232/pineapple-potato-salad
Stay tuned for more recipes brought to you by Del Monte Pineapple.
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