Here's a quick recipe for you today, and one that I cook all the
time. To many people, a big roast can be a little daunting. However, it
really isn't that hard and buying a whole chicken can save you lots of
money and feed you for days. Even before we had children, my wife and I
would buy a whole chicken and eat for a week for the price on days meal!
Leftovers are delicious! The secret to cooking a good roast chicken is
to make sure the chicken doesn't dry out, so we'll be stuffing butter
under the skin and drizzling a little olive oil on top to achieve this.
This is really the secret, nothing more complicated than that. Along
with this you're going to add some lovely flavour, like garlic and
rosemary, and hey presto - you have a perfectly sublime roast chicken.
Ingredients:
- 1 whole chicken (3 lbs)
- Basil
- 2 or 3 cloves of garlic
- 2 tablespoons of butter
- 1 sprig of aromatic herbs, rosemary would be good
- Potatoes - Carrots
- 1 or 2 onions
- Salt
- Pepper
Preparation:
Start by cleaning out the chicken if it isn't already. Thoroughly wash the inside. Preheat the oven and prepare your baking dish with some foil too.
Cut the butter into small nobs, and leave to one side. To prepare the chicken, you're basically going to make a small cut (big enough to get your fingers into) into the highest point of the chicken. Don't cut into the meat, just the skin. You should then be able to get your fingers in there and prise the skin off without filly taking it off. Next, stuff the butter, garlic, basil and herbs in there. When the chicken heats up in the oven, the butter should melt and stay there on the top sizzling and drip down inside the skin.
That's it for the chicken. If you've chosen to use rosemary, you might also like to put a half cut of lemon INSIDE the chicken, as the flavours work really well together.
Place the chicken on your baking dish, then proceed to cut up the potatoes and onions and other vegetables. Put these in the baking dish around the chicken.
The cooking time will depend on the size of chicken, but will generally take an hour and a half or more on low-medium heat. When there's about half hour left, pour a glass over the top and baste it with the juice after another 15 minutes.
- 1 whole chicken (3 lbs)
- Basil
- 2 or 3 cloves of garlic
- 2 tablespoons of butter
- 1 sprig of aromatic herbs, rosemary would be good
- Potatoes - Carrots
- 1 or 2 onions
- Salt
- Pepper
Preparation:
Start by cleaning out the chicken if it isn't already. Thoroughly wash the inside. Preheat the oven and prepare your baking dish with some foil too.
Cut the butter into small nobs, and leave to one side. To prepare the chicken, you're basically going to make a small cut (big enough to get your fingers into) into the highest point of the chicken. Don't cut into the meat, just the skin. You should then be able to get your fingers in there and prise the skin off without filly taking it off. Next, stuff the butter, garlic, basil and herbs in there. When the chicken heats up in the oven, the butter should melt and stay there on the top sizzling and drip down inside the skin.
That's it for the chicken. If you've chosen to use rosemary, you might also like to put a half cut of lemon INSIDE the chicken, as the flavours work really well together.
Place the chicken on your baking dish, then proceed to cut up the potatoes and onions and other vegetables. Put these in the baking dish around the chicken.
The cooking time will depend on the size of chicken, but will generally take an hour and a half or more on low-medium heat. When there's about half hour left, pour a glass over the top and baste it with the juice after another 15 minutes.
No comments:
Post a Comment