Chicken Recipes: Fantastic Roasted Chicken

Fantastic Roasted Chicken

  • 2 lb. chicken, preferably organic
  • 1 large lemon
  • 8 slices prosciutto or bottle parma ham, thinly, sliced
  • clove garlic, peeled, and, finely, chopped
  • 2 handful fresh thyme, leaves picked, and, finely, chopped
  • salt
  • freshly ground black pepper
  • 4 oz softened butter
  • 2 lb. potato, peeled and cut in chunks
  • 1 large celeriac, peeled
Cooking Procedures:
  • Preheat the oven and an appropriately sized roasting tray to 425
  • Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat.
  • It is important to try to push your hand gently down the breast, becoming cautious not to rip the skin.
  • Having a peeler, remove and chop the fragrant yellow skin from the lemon, keeping the peeled lemon to 1 side.
  • Chop prosciutto and add towards the bowl using the lemon skin, garlic and thyme. Season, with salt and pepper after which mix it all in to the butter.
  • Push this in to the space you have produced in between the meat and also the skin - rub and massage any that's left more than in and around the bird.
  • Slash the thigh meat to allow the heat to penetrate a bit more, which makes it taste better.
  • Cut the peeled lemon in half and push it into the cavity.
  • Then place chicken within the hot roasting tray and roast within the preheated oven for 20 minutes.
  • While the chicken is cooking, parboil the potatoes in salted water for ten minutes and drain.
  • Cut the celeriac into irregular chunks about exactly the same size because the potatoes.
  • Eliminate the chicken from the oven, by which the tasty butter will have melted, flavoured and cooked out from the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity from the chicken and lift it off from the tray for 20 seconds while I toss and coat the vegetables within the butter.
  • Place the chicken back on leading from the vegetables and cook for about 40 minutes. Leave to stand for ten minutes.
  • Once the meat and vegetables have been removed, a bit light gravy can be produced within the tray having a splash of wine and stock, a bit simmering and scraping.

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