ROAST CHICKEN

1 chicken,remove the head and feet. patted dry

11/2 tbsp salt

1 tbsp full black pepper powder

3 tbsp thick soy sauce

1 cube of chicken stock

½ carrot,sliced

2 big onion,sliced

11/2 cup water

1 tbsp of corn flour

1.   In a bowl mix salt, pepper powder ,chicken stock and soy sauce.

2.   Generously season the chicken inside and out with the salt mixer.

3.   Put in  some of the carrot and onion in  side the chicken.

4.   Scatter the slice sliced onion and carrot over the bottom of a baking tin.

5.   Place the chicken, breast side up on the top of the onion and carrot.

6.    Roast the chicken for one 1 hour 180c . it depends on the type of oven use.

7.   When the chicken done remove the filling and put it into the baking tin together with the chicken juice. add in the water mix well and pour it into a pan and let it comes to a boil. NOTE; boil only the fillings not the chicken.

8.   When the chicken juice comes to a boil . taste and add in more salt if needed. add in the cornflour mixer and stir well . strain the juice and remove the onion and carrot. use this as a gravy for the roast chicken.

9.   Now cut the chicken into pieces and put one pieces of chicken in a plate and pour the gravy over the chicken and  serve with roast potatoes and boiled carrot.

To made the roast potatoes:

Boil some small potatoes with the skin till fully cooked. cool and remove the skin. deep fry till golden brown. serve with chicken. if the potatoes are big you can cut it and fry.

Remove the skin and julienne the carrot. then boiled the carrot with a little salt.  serve this with the chicken.