A really simple dish to begin with and a perfect weekend roast. There are a lot of recipes around the world and this shows how versatile a roast chicken can be. I took inspiration from Jamie Oliver's Roast Chicken and mixed Mushroom Stuffing dish, although I have not followed the recipe exactly. Here is how my Roast Chicken was prepared.
Ingredients: One whole chicken (preferably with skin), rock salt, table salt, bunch of thyme, mushrooms, onions, garlic, an egg, bread crumbs, oil/butter, red wine, coarsely grounded black pepper.
Procedure: Firstly clean the chicken properly and pat dry. Leave it aside until the stuffing is ready.
For stuffing, heat oil in pan. Add diced onions and chopped garlic and sweat it out a bit but not till brown. Add the diced mushrooms, salt, pepper and thyme (and/or any herb). Cook it until the mushrooms are done, take it off the heat. Mix in your bread crumbs and an egg.
Next, take the chicken, place it in the roasting tray and give it a good massage with oil and rock salt. Try to push the oil and salt mix in between the skin and flesh on the breast and back part of the chicken.
Use a small spoon to stuff the hollow of the chicken with mushroom mix. No need to seal the ends of the chicken.
Add a cup of red wine on top of the chicken. In a pre-heated oven, place the chicken for about 45 mins or until done, turning the chicken once in every 20 mins. Everytime the chicken is turned, baste it with the oil and wine mix from the tray.
Potatoes on the side: Wash big potatoes and cut them as you prefer with your chicken. Put them in a pan with cold water and put to boil. As soon as the water starts boiling remove from heat and drain the water. Put salt and oil as well as some herbs (optional) on the potatoes and put them in the oven to get the perfect chips. I had put my potatoes in the same tray with the chicken at around 20 mins to go so some potatoes take up the wine and chicken juices and some are simply roasted.
The interesting thing with a weekend roast is you have leftovers, almost always. This helps in getting over the Monday blues, as you know there is some nice roasted chicken in the fridge waiting to cheer you up. Try doing a stir fry or a sandwich with the leftovers or add a gravy along with the chicken !!
Enjoy!!
Ingredients: One whole chicken (preferably with skin), rock salt, table salt, bunch of thyme, mushrooms, onions, garlic, an egg, bread crumbs, oil/butter, red wine, coarsely grounded black pepper.
Procedure: Firstly clean the chicken properly and pat dry. Leave it aside until the stuffing is ready.
For stuffing, heat oil in pan. Add diced onions and chopped garlic and sweat it out a bit but not till brown. Add the diced mushrooms, salt, pepper and thyme (and/or any herb). Cook it until the mushrooms are done, take it off the heat. Mix in your bread crumbs and an egg.
Use a small spoon to stuff the hollow of the chicken with mushroom mix. No need to seal the ends of the chicken.
Add a cup of red wine on top of the chicken. In a pre-heated oven, place the chicken for about 45 mins or until done, turning the chicken once in every 20 mins. Everytime the chicken is turned, baste it with the oil and wine mix from the tray.
Potatoes on the side: Wash big potatoes and cut them as you prefer with your chicken. Put them in a pan with cold water and put to boil. As soon as the water starts boiling remove from heat and drain the water. Put salt and oil as well as some herbs (optional) on the potatoes and put them in the oven to get the perfect chips. I had put my potatoes in the same tray with the chicken at around 20 mins to go so some potatoes take up the wine and chicken juices and some are simply roasted.
The interesting thing with a weekend roast is you have leftovers, almost always. This helps in getting over the Monday blues, as you know there is some nice roasted chicken in the fridge waiting to cheer you up. Try doing a stir fry or a sandwich with the leftovers or add a gravy along with the chicken !!
Enjoy!!
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