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how can i make roast chicken really yummy
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i usually put salt and pepper on but i want something totally yummy - please shre your ideas
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For more on marking an answer as the "Best Answer", please visit our FAQ.This is easy - and tastes magnificent.
Start by making a stuffing mix. Take, say, 4 slices of bread and grate to tiny crumbs. Add about two large lumps of butter. Add one oniion, chopped finely. Sprinkle a generous amount of dried sage (from any supermarket) on the mix, and get your hands in there and mix really well. That goes inside the chicken before you put in the oven (I know that sounds obvious but some people will ask...!)
Next, seperate the skin from the meat on the breasts, without fully removing it (you can easily get your hand between them, trust me). A knob of butter on each breast but under the skin will keep the bird basted.
Nearly there.
Now, you can put a couple of rashers of smoked bacon on the top and put the whole thing in a casserole dish/oven brick/covered roasting dish, and into a pre-heated oven, gas mark 4�, for 90 mins. Allow to stand for ten minutes before carving, serve hot. Delicious!
Start by making a stuffing mix. Take, say, 4 slices of bread and grate to tiny crumbs. Add about two large lumps of butter. Add one oniion, chopped finely. Sprinkle a generous amount of dried sage (from any supermarket) on the mix, and get your hands in there and mix really well. That goes inside the chicken before you put in the oven (I know that sounds obvious but some people will ask...!)
Next, seperate the skin from the meat on the breasts, without fully removing it (you can easily get your hand between them, trust me). A knob of butter on each breast but under the skin will keep the bird basted.
Nearly there.
Now, you can put a couple of rashers of smoked bacon on the top and put the whole thing in a casserole dish/oven brick/covered roasting dish, and into a pre-heated oven, gas mark 4�, for 90 mins. Allow to stand for ten minutes before carving, serve hot. Delicious!
It starts with the best quality of bird in the first place - not the cheapest supermarket rubbish with no flavour of its own, no texture to the flesh, no idea of where its come form - think of the welfare of the bird and what its been fed on in its 44 days of life....
As suggested too - lemon acts in the body cavity to moisten the flesh while cooking - use an unwaxed one by the way! - , butter under the skin will crisp it off - suggest use unsalted by the way if you also add bacon to dress the bird.
You can also use some paprika over the skin too, and to cook, suggest roast breast down for 20 mins first, remove, out up the other way to finish and cover til the last 15 mins of cooking. Remove the foil to brown the skin.
Using a roast rack and adding water or a gravy base in the tin under the rack will keepit moist too - if you feel rich, use a ggod dash of port or a claret in the trey to add a depth of flavour. this reduced makes a really excellent gravy.
Let the bird rest for 10 mins once cooked so you can carve it properly, make the gravy, finish the veg and so on..
As suggested too - lemon acts in the body cavity to moisten the flesh while cooking - use an unwaxed one by the way! - , butter under the skin will crisp it off - suggest use unsalted by the way if you also add bacon to dress the bird.
You can also use some paprika over the skin too, and to cook, suggest roast breast down for 20 mins first, remove, out up the other way to finish and cover til the last 15 mins of cooking. Remove the foil to brown the skin.
Using a roast rack and adding water or a gravy base in the tin under the rack will keepit moist too - if you feel rich, use a ggod dash of port or a claret in the trey to add a depth of flavour. this reduced makes a really excellent gravy.
Let the bird rest for 10 mins once cooked so you can carve it properly, make the gravy, finish the veg and so on..
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