Roast Chicken

lickin' fingers

August 11th, 2010

I was cycling past McKanna’s this morning and 20 chicken in the window called me in – it must have been all that corn they’d been eating, or the fact that leftover chicken is great with allioli!

Roast chicken recipe:

Normally I put some butter, garlic, onion, rosemary, sage, thyme, plus salt and pepper inside the chicken, rub it all over with butter and wrap some streaky bacon round the breast (not to mention a little wine in the oven tray after it’s been cooking for 30 minutes). Today, I had some old salami in the fridge and though… could be nice instead of bacon!

chicken salami

As mad and silly as it looks, it worked – the salami flavoured the chicken, just like bacon does and when I removed it after 60 minutes, to let the breast brown, I had lovely crispy salami. I put the salami to one side, chopped it up and added it to the carrots, peas and broad beans, once they’d cooked.

Don’t forget to let your meat rest for at least 10 minutes before craving. You could perhaps, wrap it in foil while you cook the vegetables and attend to the gravy.

…and the gravy recipe – first the stock. I simmered two bay leaves, carrots, celery, garlic, onions, rosemary, sage, thyme, sea salt and pepper corns in water for 90 minutes. Then, reserved the juices from the chicken. You leave a little juice in the oven dish, put it on the hob at a low heat and sprinkle on a desert spoon of flour. Keep stirring, add alittle red wine vinegar and some wine. Next, all the juices, slowly, then some of the stock and you keep heating and stirring until the flour starts to thicken the gravy.

Voilà, real gravy, with no preservatives or chemicals. Make sure you keep tasting the gravy while it’s cooking, it might need extra salt, pepper or wine.

About Mad Dog
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