Grandma's Chicken Roast Revisited
Or The Best Chicken Roast In My Biased Opinion...
I've had this chicken roast countless times. Every time we visited our grandparents we asked for it, and often we didn't even have to ask... We usually eat this chicken roast with potatoes that we cook in the roast juices after it's done. To be honest, we usually fought over the potatoes more than over the chicken — but we ate both with equal enthusiasm! Don't be put off by the long time it takes to make this recipe. To develop a rich flavour, you need to let it cook low and slow. I can promise though that this chicken will be super juicy and flavourful.Some Tips and Guidelines:
- Use a big pot where you can place all the chicken legs and have each one in contact with the pot
- Cast iron pots work the best, but just use what you have and it should be fine
- Fresh, organic chicken gives better results than defrosted
- When making the roast, don't add too much liquid in the beginning — the chicken has plenty of its own. Too much liquid will poach the chicken instead of roasting it, and that's a completely different flavour...
Method
- 1
Closing The Chicken· 15-20 Minutes
Add two tablespoons of oil to a big pot set on a medium-high heat. Add the chicken legs (preferably in two batches). Sear the legs till lightly browned, about two minutes from each side. Season well with salt and pepper each side. Remove and set aside. Reduce the heat to medium and add the onions. Saute them for around 10 minutes will they are light golden. Add the garlic in the last minute.
- 2
Making The Roast· 2 Hours
Add the chicken legs back and heat them in the onion mix for two minutes. Add the paprika and half a cup of chicken stock. Cook for 1.5-2hrs on a low-medium heat with lid covered. Make sure to check for liquids and if needed add 1/2 cup of stock. Remove the legs and keep aside. The roast is now ready and can be served over rice.
- 3
Optional: Adding Potatoes· 40-50 Minutes
Though this step is optional I highly recommend adding potatoes! Peel and dice the potatoes to about an inch size cubes. Add to the roast liquids and season well with salt, pepper and paprika, stir and let it cook for 40 minutes with a lid on. Add the chicken back, stir gently and cook for 10 more minutes.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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