I'm sure
that I can't even recall one Sunday growing up that we did not have the big
roast dinner each week. The meat would mostly vary between lamb, chicken, pork
and beef. However for me what made the Sunday Roast so special were all
the accompanying side dishes. My favourites would include fresh herb
stuffing, Yorkshire puddings and roast vegetables, which would all be
quite suitably smothered in lashings of gravy. My own children also love
the Sunday Roast dinner, however I don't make it nearly as often as my mother
did. Even without going over-board on the side dishes it's inevitable that many
pots and pans will be left for the washing, well after the delights of dinner
have been enjoyed. It sometimes seems that I can spend as long at the kitchen
sink as I did preparing the meal. Of course this will
all change in a few years when my little men and woman are older.
They'll be only delighted to take over the reigns to give their mother a
break on a Sunday afternoon. Well at least that's what I'm telling myself
{all those with teenagers can mock now!}. I will always opt for a free-range
chicken and when the budget allows an organic bird would be my choice. The
taste of the better quality bird is certainly noticeable.
Along with the additional nutrients it's worth spending the few extra euros.
Roast Chicken
Little is
needed to enhance the flavour of a roast chicken, but I find butter is a good
addition. It lends not only a buttery deliciousness to the flavour
but also promotes a beautiful golden glaze to the cooked bird. Lemon and
rosemary partner wonderfully with chicken. In this recipe I've added them to
the butter and then gently pushed the zesty, herby butter underneath the skin,
of the uncooked chicken. This adds such flavour to the chicken as well as
leaving the meat wonderfully succulent.
Ingredients
1 large
free range chicken
150g soft
butter
2 lemons,
zest then quartered
1 sprig
of rosemary, leaves removed and finely chopped
2 sprigs of
rosemary
150mls
white wine
sea salt
& freshly ground pepper
2 red
onions, quartered
1 bulb of
garlic, cut in half
Method
1.
Preheat the oven to 180ºC fan /390ºF/gas mark 6.
2. In a
bowl combine the softened butter with the zest of lemon and the finely chopped
rosemary.
3.
Carefully loosen the breast skin, of the chicken. Gently push the
zesty, herby butter under the skin, taking care not to tear it.
4. Place
two or three quarters of the lemon into the chicken's cavity, along
with two sprigs of rosemary.
5. Drizzle
over the white wine, then season well with sea salt and freshly ground
pepper.
6. Add
the remaining lemon pieces to the roasting tray, along with the red onion and
garlic.
7. Place
in the preheated oven for 20 mins per 1lb/454g of meat plus 20 minutes
over. Remove the foil, for the last 20 mins of cooking, to allow the
bird to brown. To be sure that the chicken is cooked insert a skewer into the
leg and the juices of the chicken should run
clear.
Once cooked, let the chicken rest on a plate, for 15 mins, to
allow the juices to settle.
Carve the chicken and serve it alongside some roasted lemon, onion and garlic. The juices remaining in the roasting tray are perfect for drizzling over the meat as a flavoursome gravy.
Here's to a great bank holiday weekend. Nessa x
2 Comments:
I love a good roast chicken. For me, the crispy brown skin is the best part of the meal. The kids sound like they have had loads of fun.
I agree; especially when it's nice & buttery. The kids are having a great summer. Hope you and your family are all well!
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