Two interesting additions to roast chicken.

vix · 29-04-2008, 19:31

I;ve never even roasted a chicken before but we had four large pieces of chicken that didn't fit in the small freezer whilst we were defrosting the big one so we've had to eat them for the past two nights

I was reading my little 'roast' cook book just to see how long to cook them for, and it had suggestions as to things to cook with them. I didn't have the exact ingredients for anything but it inspired me to see what we had got and what I could do. This is how I like to cook! Not to the book but with my own ideas.

So, these are the two things I did and they were both yummy:

-Lemon, Garlic and Rosemary Chicken with good old chips - remember the freezer was empty at this point

I slapped the chicken in the roasting dish and poured about 1cm of water around it. I chopped a lemon in half and squeezed this all over the chicken and into the water. I crushed two small cloves of garlic and smeared these on to the chicken, and then shook dried rosemary over the top. I cooked this for about an hour and basted twice during this time to make sure the lemon and rosemary went back on the chicken.

i just cooked the chips but I also made a chicken gravy and added some of the juices once the chicken was done. It was approved. The chicken has a tangy flavour, and the hint of garlic is perfect.

-Honey, Lemon and Tarragon Chicken with Mint and Tarragon Roast Potatoes

Same deal with chicken, water and lemon. Then I smeared the chicken with a light coating of honey - mmmm and topped with dried tarragon.

Roasties were boiled off then added to hot oil and tarragon and mint shook over them. Again cooked for about an hour with basting and turning of potatoes twice. Just be aware that the honey will make the chicken browner so it will look cooked more quickly.

Approved once more

This was a sweeter chicken than last night so ideal for those with a sweet tooth.

Two nice easy things made of stuff that most people have kicking about. I'm proud

Sorry there were no pics but I didn't realise they would turn out as well as they did

Tak · 29-04-2008, 19:35

Both sound yummy

Jonny69 · 29-04-2008, 19:35

Don't like sweet stuff on my meat but winning combinations for chicks.

vix · 29-04-2008, 19:39

Quote:

Originally Posted by Position69

Don't like sweet stuff on my meat but winning combinations for chicks.

Wahey

Anyway I didn't think Phil would like the honey one but he preferred it to the lemon and garlic.

Burble · 29-04-2008, 19:44

I usually do the lemony one when roasting a chicken and usually shove half a lemon inside the cavity. Scrummy. Another tip - shoving some butter under the skin makes for very moist meat. Doing it with garlic butter is even betterer!

Damnit, I want roast chicken now!

29-04-2008, 19:31	#1
vix Penelope Pitstop Join Date: Jul 2006 Posts: 4,426	Two interesting additions to roast chicken. I;ve never even roasted a chicken before but we had four large pieces of chicken that didn't fit in the small freezer whilst we were defrosting the big one so we've had to eat them for the past two nights I was reading my little 'roast' cook book just to see how long to cook them for, and it had suggestions as to things to cook with them. I didn't have the exact ingredients for anything but it inspired me to see what we had got and what I could do. This is how I like to cook! Not to the book but with my own ideas. So, these are the two things I did and they were both yummy: -Lemon, Garlic and Rosemary Chicken with good old chips - remember the freezer was empty at this point I slapped the chicken in the roasting dish and poured about 1cm of water around it. I chopped a lemon in half and squeezed this all over the chicken and into the water. I crushed two small cloves of garlic and smeared these on to the chicken, and then shook dried rosemary over the top. I cooked this for about an hour and basted twice during this time to make sure the lemon and rosemary went back on the chicken. i just cooked the chips but I also made a chicken gravy and added some of the juices once the chicken was done. It was approved. The chicken has a tangy flavour, and the hint of garlic is perfect. -Honey, Lemon and Tarragon Chicken with Mint and Tarragon Roast Potatoes Same deal with chicken, water and lemon. Then I smeared the chicken with a light coating of honey - mmmm and topped with dried tarragon. Roasties were boiled off then added to hot oil and tarragon and mint shook over them. Again cooked for about an hour with basting and turning of potatoes twice. Just be aware that the honey will make the chicken browner so it will look cooked more quickly. Approved once more This was a sweeter chicken than last night so ideal for those with a sweet tooth. Two nice easy things made of stuff that most people have kicking about. I'm proud Sorry there were no pics but I didn't realise they would turn out as well as they did __________________

29-04-2008, 19:35	#2
Tak L'Oréal Join Date: Jul 2006 Location: Portsmouth Posts: 9,977	Both sound yummy __________________ The look on your face when a toddler rips out your heart and shows it to you? Priceless.... For everything else, there's FWOOSH!

29-04-2008, 19:35	#3
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Don't like sweet stuff on my meat but winning combinations for chicks. __________________

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29-04-2008, 19:44	#5
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	I usually do the lemony one when roasting a chicken and usually shove half a lemon inside the cavity. Scrummy. Another tip - shoving some butter under the skin makes for very moist meat. Doing it with garlic butter is even betterer! Damnit, I want roast chicken now!