I started a Thanksgiving tradition couple of years ago with roast chicken, mashed potato, gravy, stuffing, roast vegetables & corn bread or polenta. When my son was in kindergarten, I spent quite a few days volunteering in his classroom. While helping the teacher soon after Thanksgiving break, I tried listening to kids talking to the teacher during circle time about what they did on Thanksgiving day. Kids were excited about eating turkey, stuffing, mashed potatoes, etc. Finally I heard my son say "I ate rice & yogurt" excitingly as it was his favorite food then!!! Since we celebrated almost all Indian festivals at home, the following year, I decided to celebrate Thanksgiving and Christmas at my house as well.
Although, this roast chicken is not the traditional Thanksgiving recipe, its been a family favorite since I first made it few years ago.
1 oven roaster chicken with pop up timer(approx 10 lbs)
1 bunch coriander leaves
1 small pod garlic
8-10 green chillies (adjust as per your liking)
50 grams of curry powder/ poultry seasoning or any spice rub of your choice
2 tbsp oil
salt to taste
lemon, celery, carrot, onion (to stuff in the cavity)
How it's made:
Grind coriander leaves, green chillies, garlic & ginger to a fine paste. Mix curry powder/ poultry seasoning & salt. Let the spice rub be a little salty & spicier than your preference. (Chicken absorbs salt & spice while let to marinate).
Remove chicken giblets. Remove any excess fat. Rinse and pat dry. Rub spice mix to chicken, including the cavity. Refrigerate for 24 hrs.
In a roaster pan(with rack), pour about 3 cups of water. Stuff the chicken cavity with lemon, celery, carrot & onion. Tie the legs together with kitchen string & tuck in the wings. Place chicken on roaster rack. Cover with foil & bake at 375 deg F for 2 hrs. Remove foil & bake for another 1/2 hour. Chicken is done when instant thermometer reads 165 deg F when inserted to the thickest part of thigh. (I let it cook until 180 deg F). Let it stand on serving platter for 10 mins before carving.