Sue's Roast Chicken

Ingredients:

1 medium large whole chicken (preferrably organic or free range chicken)

1-2 sticks of cinnamon

4-5 cloves

4-5 cardamon

5-6 Kafir Lemon Leaves (Or 2-3 Bay Leaves)

1 sprig cilantro

1 bag of red seedless grapes

5-6 cloves of garlic crushed

2 Tbsp garam masala

1 Tbsp oil

2 Tbsp yoghurt

Salt to taste

One large banana leaf for wrapping the chicken (optional)

Kitchen string



Method:
First thaw the chicken completely and then clean the chicken under streaming water thoroughly inside and outside. Next loosen the skin of the chicken. Make a paste with garam masala, salt, oil, yoghurt. Rub it under the skin of the chicken, trying to get it in as far as you can it. Mix grapes with whole spices, cilantro, salt and stuff it into the open cavity. Truss the chicken (see the video on how to truss a chicken). Sprinkle he top of the chicken salt and pepper. Optionally, wrap the whole chicken in the banana leaf. Keep it in refrigerator for about an hour (or overnight). Preheat oven to 425 degrees. Place the chicken on a roasting pan in the middle rack of the oven. Roast it for about 1 hour, until the skin is nicely browned (if you are using banana leaf, unwrap it to check for brownness). Let it stay in the oven for another ~20 min to finish cooking process. Cut into pieces and serve on a platter with grapes around it.


Note: This is my family's favorite for holiday dinners. The grapes enhance the taste with just the right blend of moist sweetness and spiciness. The banana leaf (which is completely optional) gives an added layer to retain moisture and gives it a smoky flavor.
By sunita Shenoy