Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roast chicken. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Roast Chicken is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Roast Chicken is something which I’ve loved my whole life. They are fine and they look wonderful.
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To get started with this recipe, we must prepare a few ingredients. You can have roast chicken using 21 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Roast Chicken:
- Make ready 1 bird Cornish Game Hen
- Take 1 sandwich bread, 2 slices Sliced bread
- Get 1/2 Apples (Jonathan apples)
- Prepare 1 Herb seasoned sausage
- Take 1/4 Onion
- Get 1 tbsp Dried cranberries
- Take 1 dash of each Dried sage, dried thyme, dried rosemary, nutmeg
- Make ready 1 tbsp Parsley (finely chopped)
- Make ready 1 A. Natural salt
- Get 1 tbsp A. Lemon juice
- Make ready 1 tsp A. Honey
- Get 1/2 tsp A. Grated garlic
- Get 1 twig A. Fresh thyme
- Get 2 tsp + coating A. Olive oil
- Make ready 1/4 Chicken consommé cube
- Prepare 1/3 B. Onion
- Prepare 1/2 B. Carrot
- Take 1 B. Celery
- Make ready 1 B. Bay leaf
- Take 100 ml Wine
- Make ready 3 tbsp Balsamic vinegar
Make sure to note how much your bird weighs, as this determines how long to roast a chicken in the oven. Set the chicken in a shallow roasting pan, breast side up. Tie the drumsticks together with cooking twine so the chicken keeps its shape and to ensure even cooking without overdrying the limbs. Place chicken breast-side up in a roasting pan or large ovenproof skillet.
Steps 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.
Tie the drumsticks together with cooking twine so the chicken keeps its shape and to ensure even cooking without overdrying the limbs. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they. Most roast chicken recipes call for a shallow roasting pan fitted with a rack to elevate the bird. This ensures that hot air will circulate around the chicken, giving every inch a crispy, golden brown bake.
So that is going to wrap this up with this special food roast chicken recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
