Alive and Cooking

Cut Roast Chicken

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500g chicken wings
500g chicken drumsticks
500g chicken thighs
1 brown onion
1 carrot
1 tsp ground ginger
1 tsp paprika
Salt and pepper
1 tsp dry basil
2 ltr of water
Good splash of light olive oil
1tbsp soy sauce
1tbsp sweet soy sauce
100ml water
100g plain flour


1.Place all chicken, the onion and carrot (unpeeled) into a large saucepan and cover with water, place on a lid and bring to a boil.

2. Combine spices, dried herbs, oil and soy sauces in a bowl

3. When the water is boiling take out the blanched chicken pieces and place into the spice, soy and oil mix bowl, coat all chicken pieces well, season with salt and pepper, then place in a large oven tray, pop into an oven pre-heated to 250 degrees for 35-40 minutes.
(In the meantime continue to boil the water (including carrot and onion,) for about 45 minutes.)

4. Remove carrot and onion from stock and mix a “slurry” from the flour and water, add the remaining marinade to the water then whisk the slurry into boiling stock till thickened. Add some of the juices from chicken roasting tray. Gravy must then be simmered for 10 minutes before serving.

Cut Roast Chicken