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Roast chicken Free recipe And Books

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Roast chicken Free recipe and books

So you would like to know how to make Roast chicken Free recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


roast chicken
jamie oliver
naked chef

1.4kg free range chicken
salt and freshly around black pepper
3 small handfuls of fresh herbs (basil parsley marjoram) picked and finely chopped
4 tablespoons olive oil
1 lemon halved
4 bay leavees torn
2 sprigs of fresh rosemary

Preheat the oven and a roasting tray to 225C/425F/gas 7.
Wash the chicken inside and out and pat it as dry as possible with kitchen paper.
Some people remove the wishbone but I like to leave it in and make a wish.
Rub the cavity with salt then being very careful grab the skin at the tip of the chicken breasts making sure that it doesn`t rip and pull up gently.
With your other hand gently separate the skin from the meat of the breast.
It`s normally connected by a little bit of tissuey type stuff and you can either leave this attached in the middle and
make two little tunnels either side or you can try to cut away the middle.
Sprinkle a little salt down the gaps that you have made and push in the chopped herbs.
Drizzle ina little olive oil.
I don`t always stuff the chicken but when i do i generally go with lemon bay and rosemary which I push into the cavity at this point.
Pull the skin of the chicken breast forward so that none of the actual flesh is exposed tuck the little winglets under and tie up as firmly as possible.
To me the perfect roast chicken has tender moist breast meat crisp skin and dare I say it overcooked thigh meat.
So at this point simply slash across each thigh about 3 or 4 times and rub in some of the left over herbs which allows the heat to penetrate directly into the thigh meat enabling it to cook faster.
With your hand rub a little olive oil into the skin of the chicken and season very generously with salt and pepper. Remove the hot tray from the oven and add a little oil.
Put the chicken breast side down on the bottom of the tray and put back into the oven.
Allow to cook for 5 minutes then turn it over on to the other side breast side down.
Cook for another 5 minutes and then place the chicken on its bottom. Cook for 1 hour at 225C/425F/gas7.
Use any excess fat that drips off into the roasting tray to roast your potatoes or cook the potatoes in the tray with your chicken.
The skin should be really crispy and the herbs will flavour the flesh this realty must be the best roast chicken.

I cook this every week and I always try to do something different with it. I`ve never actually seen anyone cook it like this but it`s very straight forward it must be the best way to have roast chicken and it makes a real change. Basically what I do is carefully part the skin from the meat on the top of the chicken breast and stuff the gap with fresh delicate herbs such as parsley basil and marjoram. Then I tie it up and roast it with some olive oil and salt.

This Recipe Serves 4


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We truly hope you will like this American recipe, and enjoy your tasty Roast chicken Free recepie. Check out these great recipe books and learn how to make Roast chicken Free!
View Recipe Books - Roast Recipe







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