I spend a little bit more on chicken apart from the obvious reason being that battery hens have a miserable life i just dont think they have much taste to them.
Now everyone has their own roast chicken methods i'm sure, so ill just give some of my little tips as opposed to full recipe versions. This lemony herby roast leaves the chicken juicy and moist and also helps it cook a little quicker.
Begin by par boiling the potatoes with a sprig or rosemary, a full lemon and a clove of garlic still in its skin.
When you have drained the potatoes simple pierce the lemon about 10 times or so all around and stuff it into the cavity with a knob of butter, the clove of garlic smushed and a handful of fresh herbs such as thyme and oregano. I smear the top of the bird with butter and cracked black pepper.
Lay the chicken on a bed of carrots sliced, spring onions, celery and leeks, these will help make a yummy gravy. Its now ready for the oven.
I have'nt gone for the whole traditional veggie accompaniments just some parmesan courgettes and wilted spinach. For the courgettes i simply peel alternative strips of skin purely because it think it makes it less "green" and possible more appealing to those "green veg haters" it also gives them a cool zebra look. Slice them semi thinly, lay in a dish and sprinkle with olive oil, pepper and lots of parmesan. The cheese goes all crispy and is great with the mellow tasting courgette, and lets face it who does'nt like cheese. Cook at approx 180 degrees celcius for 20-25 mins or until the courgettes are soft and the cheese is crispy.
About 10-15 minutes before the chicken is finished i tip the potatoes into the tray, they'll crisp nicely and also soak up some of the yummy juices.
No comments:
Post a Comment