Thanksgiving is not celebrated in the Philippines, so when I arrived in Cambodia it was all new to me. Ever since I celebrated my first Thanksgiving in Phnom Penh in 2009, I have grown to love and appreciate this special holiday, especially since there is no gift buying, wrapping and decorating. It’s just all about family and friends coming together and enjoying each other’s company while sharing a magnificent meal with a grateful heart.
This year’s Thanksgiving was quite special for my family as this was our first Thanksgiving celebrated as a family (with our son) and at home, since for the past Thanksgiving we usually dined out in the restaurant.
To celebrate this amazing holiday, since I love cooking – and what better occasion is there to flex those culinary muscles – I decided to make oven roasted chicken. At first, I was considering making roasted turkey, but thought that it might be too big for 3.
It was my first time to make an oven roasted chicken, nevertheless, I was very happy that my boys enjoyed it. Next time I’m going to make it, I think it would be a good idea to add a good dousing of wine to add moisture to the whole deal.
To all of you, wish your heart and home was filled with joy on Thanksgiving Day!
- 1 whole chicken, cleaned
- 1 teaspoon of sage
- 1 teaspoon Thyme
- 1 teaspoon rosemary
- 3 carrots, chopped
- 6 sticks celery, trimmed and chopped
- 1 big onion, chopped
- Chicken stock
- Freshly ground black pepper
- Olive oil
- Preheat oven to 200 degrees Celsius and place rack in the lowest position of the oven.
- Prepare the chicken. Remove the chicken neck and giblets, rinse the chicken, and pat dry with paper towels.
- While the chicken is drying, prepare the buttery mixture. Put the butter on the bowl. Put in sage, thyme, salt and black pepper. Mix thoroughly.
- Rub the skin and the body cavity with the buttery mixture. Stuff the body cavity with celery, carrots and onion. Then tie the legs to make sure that it is evenly cooked.
- Place the celery, carrots, and onion in the roasting pan. Then put the chicken, breast side up, and pour 2 cups of chicken stock into the roasting pan.
- Place chicken in the oven. Baste all over every 30 minutes with the juices from the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them. Roast the chicken for about two and a half hours.
- Put the chicken in a large serving platter, and let it stand for at least 20 minutes before serving.