In the past, a roast dinner would be a treat the rich landed would reward the workers on a Sunday after a week of hard graft. I haven’t been working the land
or that hard but I do believe we all need a treat every now and again. Today I pay homage to the humble roast chicken!
FOR THE BIRD
1 medium sized chicken
3 – 4 garlic cloves
2 bay leaves
100ml of stock
A knob of butter (softened)
A few sprigs of thyme
1 tsp smoked paprika (optional)
Salt and pepper to taste
COOKING THE BIRD
Preheat your oven to 150C, this is a much lower temperature than most would expect but what does every good roast/barbecued meat have in common? Low and slow cooking!
While your oven is getting lovely and warm, prep the chicken. Place the bird on a baking tray/dish and stuff the chicken cavity with the lemon (sliced in half),garlic and thyme. Push the bay leaves under the the chicken skin above the breasts.
Rub the bird all over with butter, sprinkle over the smoked paprika and season well with salt and pepper. Top the bird with a few more sprigs of thyme.
Pour the stock onto the baking tray/dish cover and cover your chosen vessel with foil. You can be a bit cheeky and add a splash of wine to the stock as well.
Roast at 150C for 1.5 hours (2hrs for a bigger bird), increase the temperature to 180C remove the foil and roast for another 30 mins.
Remove your bird from the oven and leave to rest for at least 10 mins. You should have a succulent flavoursome bird kinda like this…
Don’t let those pan juices go to waste! Add another 100ml of water to the tray to deglaze the bottom, give it a quick stir and return to the oven for another 3 mins to thicken up slightly. Pour into a jug or in my case a bowl… leave to settle and strain off the oil on top
Because of the smoked paprika in mine I ended up with a gorgeous red gravy.
I served my roast bird with a quinoa, red cabbage and spring greens salad and some sumac roasted cauliflower.
Let me know if you want a post on the sides.
Until next time kitchens…..