 |
By (user no longer on site) OP
over a year ago
|
Everyone loves a Sunday roast and I've decided to settle on chicken today.
Like many I have my little tips and tricks that's passed through families but was interested in hearing if anyone else has these generational hand me downs?
 |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
I'm a chef by trade so like trying different ways. Today I'm half cooking it in a bag then blasting it on high to crisp it up 
I might send the kids uo the garden to collect some cobnuts... |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Being on my own, I only have a roast on Christmas Day and it is usually a duck, my favourite meat.
I would prick the skin all over first, then repeatedly brush a marinade made of Chinese 5-spice, garlic, ginger, dash of oil, rice wine or vodka, salt and pepper, and leave it uncovered for at least 48h before roasting to dry off the marinade.
 |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Being on my own, I only have a roast on Christmas Day and it is usually a duck, my favourite meat.
I would prick the skin all over first, then repeatedly brush a marinade made of Chinese 5-spice, garlic, ginger, dash of oil, rice wine or vodka, salt and pepper, and leave it uncovered for at least 48h before roasting to dry off the marinade.
"
Nom |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"My top tip. Its easier to go out for a carvery
Not when your better half is vegetarian. :.(give them a parsnip lol
"
Heh .
It's always been a pain eating out . |
Reply privately, Reply in forum +quote
or View forums list | |
Wash the chicken and pat dry; put it uncovered in the fridge for one hour to dry the skin thoroughly.
Then rub entire skin with olive oil and then rub in sea salt.
Stuff with one lemon, cut in two, rosemary, one unpeeled bulb of garlic and three bay leaves.
Pan fry in a hot pan on each side until skin begins to brown; transfer to oven at 190C; breast side down on greaseproof paper for first 20 minutes then invert and finish cooking time.
Ensure juices run clear or use a meat thermometer (breast 170F 77C / thigh 180F 82C)
Allow to rest for 5 - 10 minutes before carving.
Make stock from the carcass.
Gordon |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
