Culinary guide to make the best Christmas roast

Roast chicken has gravitas how else would it pull a Christmas spread together as the central dish of the table Goabased chef Christopher Fernandes says ldquoChicken is universal most people eat it Itrsquos a good centrepiece because it is interactive Everyone can share the food experiences and tuck into their favourite pieces Then you have the sides mdash gravy mash and roast vegetablesGrowing up we would fight for the crispy skin I like my roast chicken made with flavoured butter and a spice rub tucked under the skinrdquo Donrsquot forget the stuffing along with their versions and flavour profiles of the classic roast different Catholic communities also include their preferred stuffing Fernandes lists Goan chorizo with bread only bread and chicken mince as good options But most importantly you must ensure the chicken isnrsquot dry Chef Fernandesrsquo tip Soak the bird overnight in brine pat it dry and cook it low and slowLog on to cravings_by_chrisStick to the basicsFor Vincy Rebello chef de cuisine at Silver Beach Cafe a traditional Christmas roast dinner is meant for a large family gathering ldquoRoast chicken beef roulade pork and ham and lamb stew make up the lavish meat course on a table Pair these with good wine and it is the perfect way to celebraterdquo He suggests ldquoIf this is your first Christmas dinner the important thing is to not experiment too much Avoid overpowering spices for the right flavourrdquo His tip for a perfect roast chicken Keep your marinade simple with ginger garlic paste and a touch of homemade garam masala The key is to marinate your chicken for three to four hours A whole bird takes at least 30 to 35 minutes at 160 to 180 degrees Celsius to cook thoroughly and yet retain its juiciness At Silver Beach Cafe JuhuOld and new traditionsSome familial traditions are born around the chicken roast whether that includes who cooks it carves it or gets the leg pieces Mahimrsquos Aaron DrsquoSouza of The Goan Poie recalls his mumrsquos 10 siblings and their families gathering every Christmas each bringing a dish to the table The tradition still stands even with a gathering of five cousins while others reside across the worldHis heirloom roast chicken top recipe comes from his grandmother and is fondly called Mamarsquos roast chicken ldquoItrsquos a classic with whole spices Kashmiri chilli toddy vinegar and feni slowcooked over a fire Sometimes Goans will make a cafreal roast chicken too marinated with the masala overnightrdquo he tells us And from the complementary dishes the most common suspects are sorpotel potato salad pulao sannas smoked ham and fugias Wait fugias in a Goan household ldquoYes my cousin married an East Indianrdquo DrsquoSouza signs offLog on to thegoanpoieTang in the roastRoast chicken right EI brown chicken roastPali Villagebased Denise DrsquoAbreo Pesso and Krislyn Gomes right of Krisrsquos Den have been creating Christmas memories with an East Indian EI roast chicken for their customers for nearly three years Their own memories and skills in perfecting the dish go back to three decades Itrsquos not impossible to ensure the chicken is cooked throughout and still stays succulent but it is a fine balance Spilling some secrets Gomes tells us ldquoChicken isnrsquot as dry as turkey When cooking it make sure itrsquos browned on top When you pierce it there should be no resistance the skewer or fork should sink right in and the juices should spill outrdquoThe EI way around a roast chicken ditches additional sauces to highlight the flavour of the chicken Typical recipes include dried red chilies cloves and cinnamon sticks Gomes and Pessorsquos heirloom recipe includes lemon to make the chicken tangy ldquoWe learned by watching and helping our mums and when it was time to take over we didrdquo To complete the Christmas meal yoursquoll always have EI wedding rice or arroz fugath mdash a cinnamoney or mildly spiced pulao with plums nuts dried fruits and caramelised onions mutton or chicken curry sorpotel or vindaloo salad and fugiasLog on to krissdenTruffle it upWhile the Indian Catholics turn to Kashmiri chilli for a gentle kick of heat La Loca Mariarsquos chef Manuel Olveirarsquos roast highlights the depth of truffle For Olveira growing up in Toledo Spain the Christmas lunch table ldquostretched for miles decorated with ornaments for a gathering of nearly 30 family membersrdquo The chef has brought such wholesomeness to his festive black truffle menu with pollo fricassee a la trufa right which includes a particularly crispy golden exterior over succulent chicken breasts with notes of sherry from the vino fino fricassee and is topped with shavings of black winter truffle or la trufa negraHe shares ldquoThe flavour of black truffle is rich savoury and often described as umami which enhances the overall depth and complexity of flavoursrdquo At a recent visit to the Bandra restaurant we treated ourselves to the sous vide roast chicken thatrsquos available yearround and carries the traits of a Christmas roast the bonus here was the truffle jus which complements the delicate sweetness of the meatAt La Loca Maria Bandra WestGet your roast hereTraditional roast chicken with potatoes and baby carrotsAT Gables Hazji Niyaz Road ColabaCALL 9224269773COST Rs 1200Ovenbaked chicken legs with a sauce of choiceAT The Food Window by Carlyle and ShahisCALL 9224111419COST Rs 1500Roast chicken with vaudovan cauliflower steakAT SAZ American Brasserie JIO World Drive BKCCALL 9920056686Cost Rs 600 onwards