Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, roast chicken. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Roast Chicken is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Roast Chicken is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have 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
- Take 1 sandwich bread, 2 slices Sliced bread
- Prepare 1/2 Apples (Jonathan apples)
- Get 1 Herb seasoned sausage
- Prepare 1/4 Onion
- Take 1 tbsp Dried cranberries
- Prepare 1 dash of each Dried sage, dried thyme, dried rosemary, nutmeg
- Prepare 1 tbsp Parsley (finely chopped)
- Make ready 1 A. Natural salt
- Prepare 1 tbsp A. Lemon juice
- Prepare 1 tsp A. Honey
- Prepare 1/2 tsp A. Grated garlic
- Make ready 1 twig A. Fresh thyme
- Make ready 2 tsp + coating A. Olive oil
- Make ready 1/4 Chicken consommé cube
- Get 1/3 B. Onion
- Take 1/2 B. Carrot
- Take 1 B. Celery
- Take 1 B. Bay leaf
- Prepare 100 ml Wine
- Take 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’s going to wrap it up for this special food roast chicken recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
