MY NANA’S ROAST CHICKEN IN A BAG
“You can roast two chickens at once, then freeze one. To eat, thaw, then reheat in the oven at 180°C for 30 minutes.”
Serves 4 to 6
A LITTLE EFFORT Preparation: 15 minutes Cooking: 55 minutes
For the stuffing:
olive oil 2T onion 1, finely chopped
garlic 3 cloves, finely chopped
fresh thyme 4 sprigs
Woolworths Heat and Eat barley
1 x 250 g packet
salt, to taste
white pepper, to taste
free-range chicken 1 (1.3 kg)
cake flour 4T
celery 4 sticks, roughly chopped
onion 1, quartered
large carrots 4, halved lengthways garlic 1 head bay leaves 4 olive oil 4T butter 4T sea salt and freshly ground black pepper, to taste sherry vinegar 4T mashed potato, for serving minted peas, for serving
1 Preheat the oven to 180°C. To make the stuffing, heat the olive oil in a large pan over a medium heat, then add the onion and sauté until translucent. Add the garlic and thyme and sauté for 5 minutes, then add the barley and heat through. Season and set aside to cool.
2 When the stuffing has cooled, loosely stuff the chicken. 3 Place an open roasting bag on a work surface. Sprinkle the flour into the bottom of the bag, then add the celery, onion, carrots, garlic and bay leaves. Place the chicken on top of the vegetables, add the olive oil and butter, season and seal the bag. 4 Place the bag in a roasting pan and roast for 40 minutes, then open the bag and roast for a further 15 minutes to brown.
5 Remove the chicken from the bag and pour the roasting juices into a saucepan. Add the sherry vinegar, reduce for 5 minutes and serve hot with the vegetables from the bag, mashed potatoes and minted peas. WINE: Waterford Chardonnay 2018
“Who knew you could make risotto in a roasting bag? It’s life-changing! ”