Come and meet Australia’s leading Organic Food Cook

Anni Brownjohn  founded of The Right Food Group in 1999 with a dream to bring to the world her passion for clean, healthy, low allergy food. It has now grown to be Australia's leading developer and manufacture of organic condiments and sauces.  OZGANICS brand is available nationally and internationally.

She will be in Kuala Lumpur, Malaysia, from 27^th November to the 5^th December 2012  and will be giving demonstrations at Jaya Grocer, Empire Shopping Gallery from the 27^th of November to the 5^th of December,  2012. Food lovers should not miss this chance to meet her in person and learn more about the organic movement.  You will not only get to enjoy a three course lunch cooked with pure organic ingredients but will also recive RM100 worth of OZGANICS products for your holiday cooking.  I can’t wait to attend her demos and learn some healthy and wonderful holiday dishes from her. 

Since the holiday is near I will like to share with you a Thanksgiving recipe. For those who are not a big fan of turkey, you might consider making roast chicken instead.

QPC Roast Chicken

Picture taken by my iPhone 4S because 

we can't wait to taste it. LOL!

Ingredient:

1 chicken aprrox. 1.5 kg

1 bulb garlic minced

1 medium onion, finely chopped

olive oil, enough to oil the whole chicken

Mix all the following to prepare the rub.

1 tsp sea salt

1 tsp freshly ground black pepper

1 lemon

1 tsp chopped thyme,

1 tsp chopped rosemary

1 tsp sage

Method:

Preheat oven at 200 degree C or 400 degrees F.  Take your chicken out of the fridge 30 minutes before it goes into the oven. Rub minced garlic and finely chopped underneath the skin. Next rub the mixture of spices underneath skin and on the skin. Drizzle the chicken with olive oil, rubbing it all over the chicken.Prick the lemon all over, using the tip of a sharp knife and pop into the microwave for about 30 secs to bring out its flavor. Put the lemon inside the chicken’s cavity and truss the chicken. Place the chicken  in the roasting tray and put it into the preheated oven. Roast for 1 hour and 15 minutes or until internal temperature of thickest part of the chicken is 74 degrees C or 165 degrees F. Baste the chicken halfway through cooking. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes. Cover it with a layer of tinfoil and a tea towel and put aside before carving the chicken. 

Serve the chicken either with your favorite gravy or roasted vegetables. That is entirely up to you.

I served it with butter garlic spinach and braised carrots, potatoes and swede. My Quay Lo suggested that I place the roast chicken breast on top of the swede so that the skin will stay crispy. Good point! 

Picture taken with my iPhone 4S

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