Roast chicken:

Australian Women’s Weekly NZ - - CONTENTS -

the fam­ily favourite done four dif­fer­ent ways

Ba­sic roast chicken SERVES 4-6 PREP AND COOK TIME 2 HOURS

1.6kg whole chicken 1 quan­tity flavoured but­ter (see recipes, right) 1 quan­tity stuff­ing (see recipes, right) 2 cups (500ml) chicken stock 1 Pre­heat oven to 220°C (200°C fan-forced). 2 Re­move and dis­card any fat from cav­ity of chicken. Pat cav­ity and skin dry with paper towel. Tuck wings un­der body. 3 Run fin­gers be­tween skin and the breast meat. Spoon half the flavoured but­ter un­der skin; push through skin to cover breast and tops of drum­sticks and thighs. 4 Fill cav­ity with stuff­ing. Sea­son chicken all over with sea salt flakes and freshly ground black pep­per. Tie legs to­gether with kitchen string. Put your pre­ferred veg­eta­bles into base of a large roast­ing dish and pour over the chicken stock. 5 Place chicken, breast-side up, on top of veg­eta­bles; cover with re­main­ing but­ter. Roast for 15 min­utes, then re­duce oven to 180°C (160°C fan-forced); roast for a fur­ther 1½ hours un­til chicken is cooked through, bast­ing oc­ca­sion­ally with pan juices.

Not suit­able to freeze or mi­crowave.

French style

Stuff­ing: Heat 60g but­ter in a large fry­ing pan over medium heat; add 2 rash­ers of chopped ba­con, 1 finely chopped onion and a clove of crushed gar­lic, and cook un­til soft­ened. Stir in a ta­ble­spoon of chopped tar­ragon, 2 cups of fresh bread­crumbs and ½ cup chopped pars­ley. Sea­son to taste. But­ter: Com­bine 2 cloves crushed gar­lic, ½ cup chopped pars­ley, 1 tea­spoon of finely grated lemon rind and 125g soft but­ter in a small bowl. Spoon onto a sheet of bak­ing paper, roll up to form a log and twist ends to seal. Roast: On a bed of scrubbed waxy pota­toes, a cou­ple of bay leaves and a sprig of tar­ragon.

French style Spanish style

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