3 cups chicken broth (or vegetable broth if preferred)
½ teaspoon saffron threads
¼ teaspoon turmeric
½ teaspoon salt
How to Cook
This roasted chicken is coated in a garlic and herb butter, then cooked to tender, juicy and golden brown, served with yellow saffron rice which makes the meal comes out perfect every time!Instructions:
Preheat the oven to 200 degrees and place the oven rack to the lowest position.
Perfectly rinse the chicken inside and out and pat dry with kitchen towel.
Generously sprinkle salt and pepper inside the chicken and place the chicken breast side down in a big plate.
Melt the butter and brush the outside of the chicken with half of the butter. Turn the chicken over (breast side up) and brush with the remaining melted butter.
Sprinkle the outside of the chicken with the salt, pepper, thyme, and paprika.
Tie the legs together with the kitchen cooking twine. Bake the chicken for 1 hour 10 minutes. When the chicken is done cooking and golden from outside, remove it from the oven and cover with aluminum foil for 10 minutes to set.
Saffron rice: start by melting the ghee in a big pot. Add the washed rice and sauté for 1 minute.
Add the saffron strings, turmeric, salt and chicken broth. Stir well and bring to boil over medium heat then lower it completely and cover the pot. Let cook for 15 minutes or until the rice absorbs all the water and tender.
Place the saffron rice on a big serving plate and place the golden roasted chicken on top. Garnish with fresh parsley and roasted almonds and serve.
