Crest chicken is well regarded as Fijian families favourite chicken.
This week’s Crest chicken recipe promotion profile is University of the South Pacific staff member, Gwen Rounds.
Mrs Rounds prefers Crest chicken because it’s affordable and reliable in supply.
“I work at the USP library for a living and I live with my two children, husband and parents,” she said.
“Growing up, my mother preferred Crest chicken and so we have been using it for as long as I can remember.”
She says her favourite dish is curry chicken, even though the recipe has been refined to suit her two toddlers by excluding chillies and hot masala.
“The recipe was known in the family as yellow chicken because it includes haldi, curry powder and tomato paste,” Mrs Rounds said.
“Every week I always buy three number 17 Crest chicken from MH Superfresh because it’s close to home and the staff are friendly.”
She says Crest chicken is always the first choice for her family during dinner meals and special occasions.
Roast Chicken
Ingredients
n1 number 12 Crest chicken
n1 teaspoon salt
n1 teaspoon sugar
n1 teaspoon minced ginger
n1 teaspoon minced garlic
n2 teaspoon light soy sauce
n2 tablespoon sesame oil
n250g pumpkins in blocks
n3 potatoes in blocks
nA dash of dark soy sauce
Method
1. Marinate chicken in salt, sugar, and soy sauce.
2. Rub ginger and garlic in the chicken cavity and under the skin.
3. Leave to marinate overnight in the fridge
4. Prepare roasting plan by placing chicken in the centre with pumpkin and potatoes around the chicken
5. Drizzle the dark soy sauce over chicken
6. Drizzle sesame oil over chicken, pumpkin and potatoes.
7. Roast in a pre-heated oven at 200C for one hour turning the chicken after ½ hour.
