Hey, if you are food lover and want to eat some delicious food. Then This British classic of scrumptious roast chicken recipe is an all time family favorite. Simply Scrumptious Roast Chicken Recipe for you.
- 4 family roast dinners
- 4 family cold meat dinners
- 4-6 chicken soup
- 4 rounds of chicken sandwiches
- (Pre-heat your oven to 220C 400F Mark 7)
Scrumptious Roast Chicken Recipe Ingredients:
- 2.600g [5-1/2 lb] 1 Large Roasting Chicken
- Allow 20 minutes per lb and then an extra 20 minutes cooking time
- Butter for larding
- 1 medium onion
- 1-1/2 teaspoons of dried sage
- A handful of fresh sage leaves chopped (about a tablespoon)
- 3 slices of stale or day-old bread, crusts removed
- Salt and pepper
- 1 clove of garlic crushed
- 1 egg
Scrumptious Roast Chicken Recipe –Make the stuffing:
Make the stuffing first, as this will need to cool before stuffing the neck cavity of the bird. Any that is left over can be put into the main part of the chicken although this is not to be eaten. It can go into the stock when making the soup. It is very delicious Scrumptious Roast Chicken Recipe.
Peel the outer skin of the onion and cut the peeled onion into half and place in a pan of water to cover the onion halves and bring to the boil on top of the stove.
Boil for 10 minutes until a knife pushed into the half of onion goes into the onion easily. Remove the pan from the heat and drain. Run cold water over the onion to cool it down before chopping. Whiz or grate the bread into fine breadcrumbs. Place the breadcrumbs into a small mixing bowl and add the chopped onion.
Peel the outer layer of skin from the garlic and chop or crush this, and place in the bowl with the other ingredients. Add the dried sage or fresh if using. Put in the egg and beat to form the stuffing. If it is not coming together add a little warm water until the stuffing forms a large ball in the bottom of the mixing bowl. Leave to cool until it reaches room temperature.
Remove the bird from the packaging and wash under a running cold water tap inside the body of the chicken and the skin of the bird, taking care not to tear the skin.
Pat the bird dry with some kitchen towel, making sure all the water has left the cavity of the bird. Take a piece of kitchen towel and dry the inside of the bird. Place the bird in a roasting tin with the breast of the bird pointing upwards.
Lift the neck flap of skin and taking some of the stuffing in your hand place it into the neck cavity and push it as far in as it will go up between the breast meat and skin to form a nice dome to the front of the bird. Tuck the flap of skin over the stuffing and under the chicken to hold the stuffing in place. Sit the bird on the flap to hold in place or use cocktail sticks to secure.
Take softened butter and rub this all over the skin of the chicken, paying special attention to the legs. Cover the legs well as these dry out first. Season the buttered bird with salt and pepper. Take a piece of foil and butter the middle of the foil and then place it loosely cover the chicken. The chicken is now ready for the oven.
Place the chicken in the oven and calculate the cooking time from the weight of the bird and the stuffing you have put into the cavity i.e., for example, the bird now weighs 6lbs with the stuffing from a weight of 5 ½ lbs. Give 20 minutes a pound and 20 minutes over. 30 minutes before the bird is cooked, take it out of the oven, remove the foil and baste the chicken with the pan juices, making sure you cover the whole bird.
Leave the foil off; replace the tin in the oven to brown the bird for the last 30 minutes. To test if the bird is cooked, insert a skewer into the thickest part of the thigh. If the juices run clear the bird is cooked. If they run pink, replace the tin in the oven for a further 10 minutes and then test again. Remove the chicken from the tin and leave to the side to rest cover loosely with foil to keep the bird hot.
About an hour and a quarter before the meat is cooked, peel and quarter 5 large potatoes and place in a pan of salted water (1teaspoon salt) bring to the boil on the top of the cooker covering the pan with a lid. Put a roasting pan with a tablespoon of oil in it into the oven at the top of the oven to heat up. Boil the potatoes for 5 minutes and drain.
Place the pan on to the burner the potatoes were cooked on to let the heat dry the remains of the water from the saucepan. Shake the saucepan to rough up the sides of the potatoes a little; this produces a crispier roast potato with a fluffy inside. Carefully remove the pan with the oil for the potatoes from the oven and quickly introduce the potatoes into the pan. With a couple of spoons turn the potatoes in the oil to cover all sides of the potatoes with the hot oil. Return the pan to the oven.
Drain the fat from the meat tin, leaving about a tablespoon of chicken residue and fat behind in the tin for the gravy. Put to one side.
In two medium saucepans put ½ an inch 1.2cm of cold water with a small teaspoon of salt in each. 15 minutes before the potatoes are ready to come out of the oven put the two saucepans with the salted water onto the top of the cooker to boil, cover both saucepans with lids. Once the water comes to the boil, place the frozen vegetables of your choice into the boiling water and boil for five minutes.
Sprinkle two level dessertspoons of plain flour into the meat juices and fat remaining in the meat pan with a little cold water. Stir well, to bring up the stuck-on residue on the bottom of the pan.
Drain ½ the water from each of the saucepans with the cooked vegetables into the meat tin with the residue meat juices.
Drain the rest of the water into the sink and place the saucepans back onto the warm cooker to keep warm while you make the gravy. Turn off the cooker. Place 4 dinner plates into the oven to heat through.
In the meantime get someone to carve the chicken. As a suggestion, to make the meat go further carve the leg meat as well as taking the white meat from one side only of the chicken. Cover the carved meat with some foil and return to the switched-off oven to keep warm.
Place the meat tin over the heat stirring all the time, to bring the gravy up to the boil, and thicken slightly. Traditionally chicken is served with thin gravy. If the gravy is too thick add some more water from a kettle, turn the heat down and leave to simmer.
Take the warmed plates from the oven and distribute the carved meat onto the 4 warmed plates and include a little stuffing on each plate. Use a spoon for ease to distribute the stuffing. Add the roast potatoes to the plates and then the vegetables. Spoon the gravy over the plated meals and serve to your family.
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