Roasted Chicken on Watercrest

I got the idea from listening to an interview with Micheal Pollan. The host asked him what his ultimate recipe is. He answered that he did not have one, because to have a recipe that you eat too often is agianst his recommendation. But to think of favorite recipe, the one comes to mind is the roasted chicken sitting on top of some vegetables. I tried to imagine what it would be like and came up with is menu.


  1. Marinade chicken thigh with pepper, olive oil, chopped garlics and chopped coriander root (optional) in the fridge for at least 20 minutes; Later if you want to store the chicken in the freezer for future use, defrost it completely before use. (this is important!)
  2. Slice potatoes and season them with salt and olive oil.
  3. Put marinaded chicken thigh and potatoes on the oven at 225 C for 20 minutes.
  4. Serve them with watercrest and vanaigrette.

Chicken Stock

Chicken stock is one of the kitchen essentials. Try and avoid instant stock whenever possible, because it tastes unnatural. Making home chicken stock is not as complicated as one might think. It is worth the efforts.

Buy chicken skeletons from supermarket. They are cheap. Wash them to remove blood. Boil them briefly once to remove further residue.

On the pot, put in onions, carrots and celery along with chicken skeleton. You may add one bouquet of spices including but not limited to Thymes. This is optional. Add salt. Bring them to boil and reduce heat to simmer for at least 45 minutes, but preferably 1.30 hours. Take out any residue on the surface.

Filter them with cotton cloth. You can store them in the freezer for as long as 2-3 months.