Not that I am a beginner, I have watched the preparation and cooking of chicken from about the age of 5 or 6 . Its surprising what you can learn when your chief job is stirring the gravy for years. My mum cooked roast chicken often, (that and a roast shoulder of lamb) and with leftovers a beautiful chicken pie. Now that all my own children have left home, I still cook a whole chicken, the leftovers turn into two or three
Tonight I roasted a simple chicken, it sat neatly on four onion halves in the oven, that caramelised nicely underneath. A small homegrown grapefruit starred imploringly from the fruit bowl, so I cut it into quarters and stuffed it into the cavity to give a beautiful citrus flavour to the dish.
Smear the top of the chicken with olive oil and sprinkle with salt and pepper and pop it in the oven at 180C (fan forced) and walk away for an hour.
The man likes his stuffing crispy, rather than soft from the inside of the chicken, so we roast little balls separately on a tray. The chicken can be cut into several portions for different meals, the legs (maryland) were perfect for tonight, leaving the breast and wings etc. for another meal. Serve with roasted onions and grapefruit to squeeze over the chicken.
If you can't be bothered to make your own stuffing...
1 packet of supermarket stuffing mix (follow instructions on the packet)
add some chopped peanuts, currents and
chilli flakes (optional)
make into balls and pop in the oven on a tray for the last 20 minutes of cooking, approximately.
The man said " I think roast chicken is my favourite!"
Wrap up leftovers in tin foil and hide so that no one picks at it for supper!!
|Roast chicken with caramelised onions, grapefruit and stuffing balls.|