Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roast chicken. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Roast Chicken is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Roast Chicken is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. 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:
- Take 1 bird Cornish Game Hen
- Prepare 1 sandwich bread, 2 slices Sliced bread
- Prepare 1/2 Apples (Jonathan apples)
- Prepare 1 Herb seasoned sausage
- Get 1/4 Onion
- Get 1 tbsp Dried cranberries
- Make ready 1 dash of each Dried sage, dried thyme, dried rosemary, nutmeg
- Get 1 tbsp Parsley (finely chopped)
- Get 1 A. Natural salt
- Make ready 1 tbsp A. Lemon juice
- Get 1 tsp A. Honey
- Prepare 1/2 tsp A. Grated garlic
- Make ready 1 twig A. Fresh thyme
- Prepare 2 tsp + coating A. Olive oil
- Prepare 1/4 Chicken consommé cube
- Prepare 1/3 B. Onion
- Take 1/2 B. Carrot
- Prepare 1 B. Celery
- Take 1 B. Bay leaf
- Take 100 ml Wine
- Get 3 tbsp Balsamic vinegar
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. 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.
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.
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. 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. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
