Brand: Licious
Availability: OutOfStock

<span style="font-size: 10pt; font-family: Calibri, Arial; text-align: center;" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Prep:\nRemove the Sunday Roast Chicken - Whole from the package and place it on a tray.\nToss and massage the chicken to refresh the marinade.\n\nCooking Methods:\nPressure Cooker On The Hob (Time: 50 - 60 minutes)\nRecommended only if you have a large, thick bottomed pressure cooker that would comfortably fit a whole chicken. If it isn’t thick bottomed, it might turn entirely black.\n\nPlace a thick bottomed pressure cooker on a low flame. Chop an onion and two carrots into thick dices and add it to the pressure cooker. Next, add a little oil and place the chicken such that the breast side is on the vegetables. Close the pressure cooker but don’t place the weight on the lid.\nCook over a very low flame for about 50 minutes. Once cooked, open the lid carefully and allow any moisture to fall back into the pressure cooker. Carefully remove the bird onto a serving dish and place the vegetables beside it too. \nDeglaze the pressure cooker by adding some water to it and gently scraping the surface. You’ll be left with a thick, shiny sauce that you can use to coat the chicken before serving.\n\nRoasting in an Oven (Time: 45 - 60 minutes)\nWarm up your oven to 160℃ or Gas Mark 4. Grease a baking tray with a teaspoon of oil and place the chicken on the tray. Cover it completely with aluminium foil and place the tray in the preheated oven. Let it cook for 40-45 minutes. \nRemove the baking tray from the oven, take off the aluminium foil, and use a spoon to pour the juices that have collected on the tray over the meat. Increase the temperature of the oven to 210℃ and place the uncovered chicken back in the oven. Let it cook for 15 -20 minutes or until the skin turns golden-brown.\nOnce the color is achieved and the skin becomes crispy remove the tray from the oven. Place the bird on a serving dish and once again drizzle the juices that have collected in the tray over it.\n\nServing Suggestions:\nLet the Sunday Roast Chicken - Whole rest for about 10 minutes before serving. \nServe with the roasted vegetables and creamy mashed potatoes for a delicious Christmas spread. \n&quot;}" data-sheets-userformat="{&quot;2&quot;:13311,&quot;3&quot;:{&quot;1&quot;:0},&quot;4&quot;:[null,2,16750848],&quot;5&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:[null,2,0]},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;6&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:[null,2,0]},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;7&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:[null,2,0]},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;8&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:[null,2,0]},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri&quot;,&quot;16&quot;:10}"><span data-sheets-root="1" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;\&quot;Prep: Remove the Sunday Roast Chicken from the package and place it on a tray. Toss and massage the chicken to refresh the marinade.\n\nCooking Methods:\n\nPressure Cooker On The Hob (Time: 50 - 60 minutes)\nRecommended only if you have a large, thick bottomed pressure cooker that would comfortably fit a whole chicken. If it isn’t thick bottomed, it might turn entirely black.\n\n1. Place a thick bottomed pressure cooker on a low flame. \n2. Chop an onion and two carrots into thick dices and add it to the pressure cooker. \n3. Next, add a little oil and place the chicken such that the breast side is on the vegetables.\n4. Close the pressure cooker but don’t place the weight (whistle) on the lid.\n5. Cook over a very low flame for about 50 minutes. \n6. Once cooked, open the lid carefully and allow any moisture to fall back into the pressure cooker. \n7. Carefully remove the bird onto a serving dish and place the vegetables beside it too. \n8. Deglaze the pressure cooker by adding some water to it and gently scraping the surface. You’ll be left with a thick, shiny sauce that you can use to coat the chicken before serving.\n\nRoasting in an Oven (Time: 50 - 60 minutes)\n1. Pre-heat your oven at 160℃ or Gas Mark 4. \n2. Grease a baking tray with a teaspoon of oil and place the chicken on the tray. \n3. Cover it completely with aluminium foil and place the tray in the pre-heated oven. \n4. Let it cook for 40-45 minutes.\n5. Remove the baking tray from the oven, take off the aluminium foil, and use a spoon to pour the juices that have collected on the tray over the meat. \n6. Increase the temperature of the oven to 210℃ and place the uncovered chicken back in the oven. \n7. Let it cook for 15 -20 minutes or until the skin turns golden-brown.\n8. Once the color is achieved and the skin becomes crispy remove the tray from the oven. \n9. Place the bird on a serving dish and once again drizzle the juices that have collected in the tray over it.\n\nServing Suggestions:\nLet the Sunday Roast Chicken rest for about 10 minutes before serving. Serve with the roasted vegetables and creamy mashed potatoes for a delicious Christmas spread. \&quot;&quot;}" data-sheets-userformat="{&quot;2&quot;:13187,&quot;3&quot;:{&quot;1&quot;:0},&quot;4&quot;:{&quot;1&quot;:2,&quot;2&quot;:16777215},&quot;10&quot;:0,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Arial&quot;,&quot;16&quot;:11}" style="text-align: start; font-size: 11pt; font-family: Arial;">"Prep: Remove the Sunday Roast Chicken from the package and place it on a tray. Toss and massage the chicken to refresh the marinade. Cooking Methods: Pressure Cooker On The Hob (Time: 50 - 60 minutes) Recommended only if you have a large, thick bottomed pressure cooker that would comfortably fit a whole chicken. If it isn’t thick bottomed, it might turn entirely black. 1. Place a thick bottomed pressure cooker on a low flame. 2. Chop an onion and two carrots into thick dices and add it to the pressure cooker. 3. Next, add a little oil and place the chicken such that the breast side is on the vegetables. 4. Close the pressure cooker but don’t place the weight (whistle) on the lid. 5. Cook over a very low flame for about 50 minutes. 6. Once cooked, open the lid carefully and allow any moisture to fall back into the pressure cooker. 7. Carefully remove the bird onto a serving dish and place the vegetables beside it too. 8. Deglaze the pressure cooker by adding some water to it and gently scraping the surface. You’ll be left with a thick, shiny sauce that you can use to coat the chicken before serving. Roasting in an Oven (Time: 50 - 60 minutes) 1. Pre-heat your oven at 160℃ or Gas Mark 4. 2. Grease a baking tray with a teaspoon of oil and place the chicken on the tray. 3. Cover it completely with aluminium foil and place the tray in the pre-heated oven. 4. Let it cook for 40-45 minutes. 5. Remove the baking tray from the oven, take off the aluminium foil, and use a spoon to pour the juices that have collected on the tray over the meat. 6. Increase the temperature of the oven to 210℃ and place the uncovered chicken back in the oven. 7. Let it cook for 15 -20 minutes or until the skin turns golden-brown. 8. Once the color is achieved and the skin becomes crispy remove the tray from the oven. 9. Place the bird on a serving dish and once again drizzle the juices that have collected in the tray over it. Serving Suggestions: Let the Sunday Roast Chicken rest for about 10 minutes before serving. Serve with the roasted vegetables and creamy mashed potatoes for a delicious Christmas spread. "

Cooking methods

VA Pan India

Sunday Roast Chicken - WholeReady to Cook - Antibiotic Residue Free

No Christmas feast is complete without a delicious Roast Chicken for the family! Our chef-crafted ready-to-cook Licious Sunday Roast Chicken is marinated in a flavourful blend of oil, balsamic vinegar, black pepper, and herbs to add to the meat's natural juiciness, Licious Ready-to-Cook meats & seafood are Never Frozen but freshly marinated, pasteurised & kept chilled between 0–4 °Cto maintain freshness, Just cook it for 8-12 mins and enjoy! Order Licious Sunday Roast Chicken and get it home-delivered, Pack weight: 1, Approx pieces: 1, Antibiotic Residue Free

No Christmas feast is complete without a delicious Roast Chicken for the family! Our chef-crafted ready-to-cook Licious Sunday Roast Chicken is marinated in a flavourful blend of oil, balsamic vinegar, black pepper, and fresh herbs to add to the meat's natural juiciness. Licious Ready-to-Cook meats &amp; seafood are never frozen but freshly marinated, pasteurised &amp; kept chilled between 0-4? to maintain freshness. Just cook it for 8-12 mins and enjoy! Order Licious Sunday Roast Chicken and get it home-delivered. Marketed By:Delightful Gourmet Pvt Ltd.Maruthi Infotech Center No 11/1,12/1 Tower A, Ground Floor, Amarjyothi Layout, Intermediate Ring Road, Domlur,Bengaluru-560071, Karnataka.FSSAI Lic. No. 10019043002895

Sunday Roast Chicken - Whole 1, Antibiotic Residue Free, Order online

Sunday Roast Chicken - Whole| Licious | Buy Online

Perfect chicken roast for a family feast