Ingredients:
Chicken: 1 whole (with skin)
Chicken – 4 pieces with bones for the chicken stock.
Baby potatoes: 10
Olive oil – 2 tsps
Garlic paste – 1 tsp.
Baby onions: 10
AnikGhee/Refined oil – 1 cup + 2 tbsps.
Bay leaves – 3 nos.
Chicken stock: 1 1/2 cups
Whole peppercorns – 15
Worcestershire sauce: 2 tbsps.
Freshly ground pepper – 1/2 tsp.
Tomato ketchup – 1 tsp.
Chilli sauce – 1 tsp.
Salt to taste.
Juice of 1 lemon.
Maida – 1/2 tsp.
Sugar – 1/2 tsp.
Procedure:
Parboil with salt the washed and peeled baby potatoes. Peel baby onions. Keep aside.
Boil the 4 chicken pieces in 2 cups water and 1/2 tsp. salt for 30 mts. Open the cooker lid, remove the chicken pieces and reduce the liquid to 1 1/2 cups and keep aside. This is the chicken stock for the roast sauce.
Wash whole chicken thoroughly. Marinate with olive oil, lemon juice, garlic paste, 1/4 tsp salt and 1/4 tsp pepper for 4 hours,( keep in a large zip lock pouch or covered container and leave it in the fridge to marinate). Do not freeze.
In a biggish pressure cooker or heavy bottomed deep pan, pour the cup of oil or ghee. Add bay leaves, whole peppercorns. Add the whole chicken along with the remnants of the marinade and cook on low flame, turning the chicken over occasionally until it is well done. Remove from the pan and keep aside.
Into the same pan add 2 tbsps. ghee/oil. Add 1/2 tsp sugar. As the sugar reddens (caramelises) add the baby onions and baby potatoes. Fry the onions till they turn brown, then remove and keep aside. Keep frying the baby potatoes till they are well cooked and soft. Remove and keep aside.
Mix the maida with 2 tbsps of chicken stock into a smooth paste. Keep aside.
Into the same pan, pour in the chicken stock. Let it boil. Reduce flame and add the worcestershire sauce, vinegar, tomato ketchup and chilli sauce. Then add 1/4 tsp pepper and salt to taste. Add the maida paste and mix thoroughly. Remove.
On a serving plate, place the whole chicken or you can cut the chicken into 8 pieces. Place the baby onions and potatoes over the chicken pieces. Now pour the hot sauce over it evenly. For a hot roast, you can microwave the entire dish for 2 mts or place in a pre-heated convection oven for 4 to 5 mts before serving. Serve with buttered bread or hot buttered buns.
