Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, roast chicken. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Roast Chicken is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Roast Chicken is something that I’ve loved my whole life. They are nice and they look fantastic.
Place the onions, carrots, and fennel in a roasting pan. Spread around the bottom of the roasting pan and place the chicken on top. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook roast chicken using 21 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Roast Chicken:
- Get 1 bird Cornish Game Hen
- Make ready 1 sandwich bread, 2 slices Sliced bread
- Get 1/2 Apples (Jonathan apples)
- Make ready 1 Herb seasoned sausage
- Take 1/4 Onion
- Get 1 tbsp Dried cranberries
- Prepare 1 dash of each Dried sage, dried thyme, dried rosemary, nutmeg
- Get 1 tbsp Parsley (finely chopped)
- Take 1 A. Natural salt
- Make ready 1 tbsp A. Lemon juice
- Make ready 1 tsp A. Honey
- Take 1/2 tsp A. Grated garlic
- Take 1 twig A. Fresh thyme
- Prepare 2 tsp + coating A. Olive oil
- Get 1/4 Chicken consommé cube
- Get 1/3 B. Onion
- Get 1/2 B. Carrot
- Get 1 B. Celery
- Prepare 1 B. Bay leaf
- Get 100 ml Wine
- Get 3 tbsp Balsamic vinegar
Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they. A sturdy roasting pan makes the roasting process that much easier. The rack elevates the chicken to promote airflow around the bird, and the handles make it easy to remove the heavy pan from the oven. This probe thermometer is the best way to monitor the chicken's temperature without opening the oven.
Instructions to make Roast Chicken:
- Marinate the chicken the day before. Combine all of the A. ingredients except for the oil. Once the salt has dissolved, add the oil and stir. Rub this into both the outside and inside of the chicken. Place the chicken into a tightly sealed bag and let it marinate in the refrigerator overnight. (If the internal organs are still intact, remove so that the stuffing can be placed inside.)
- Make the stuffing. Chop the apple and bread into 1 cm cubes. Cut the sausage into 5 mm cubes and mince the onion. Heat a small amount of oil in the frying pan and cook the onion on low heat. Once tender, add the sausage.
- Add the apple and cook. Once everything has become tender, add enough water to just cover the ingredients. Dissolve in the consomme cube, add the bread, the cranberries, and the dried herbs. Mix everything together. If it's still too watery, let the water boil down and cook until the ingredients become soft enough pack easily into the chicken. Once cooled, mix in the parsley.
- Stuff Step 3 into the stomach of the bird. Fold the butt end inside to close it off and hold closed with toothpicks. Tie the legs together with string. Spread the B. vegetables in the pot and place the chicken on top. Lightly coat with olive oil and roast.
- In order to keep the surface from drying out, occasionally scoop the juices from the meat over the bird. At the same time, poke it with a metal skewer and roast until the juices run clear. It will take about 45 minutes - 1 hour (with a 500 g chicken). Adjust the time depending on the size of the bird.
- Once it's done, remove the chicken from the oven and cover with aluminum foil to retain the heat. Meanwhile, make the sauce. Add 100 ml of water, the wine (white or red), and the balsamic vinegar to a pot and turn on the heat. Scrape off the flavorful vegetables from the pot. Once the liquid has decreased by about 1/2, strain it and season.
- Taste the sauce. If it's too thin, add some soy sauce or salt. Since the bird is small, I don't think you'll be able to stuff it with all of the stuffing, so you can put it in ramekins or another type of dish and roast it together with the chicken. This dish is garnished with a bay leaf and rosemary, and accompanied with potatoes and baked fava beans.
The rack elevates the chicken to promote airflow around the bird, and the handles make it easy to remove the heavy pan from the oven. This probe thermometer is the best way to monitor the chicken's temperature without opening the oven. Simply probe the chicken before you get started and watch the temperature rise. Remove to a platter and cover with aluminum foil while you prepare the gravy. Place chickens on a rack in a roasting pan, breast side up.
So that’s going to wrap this up for this special food roast chicken recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
