This is how I do roast/baked chicken or turkey – we did ours (a chicken) on Christmas Day.
Get a baking dish with a lid, and fill the bottom with potatoes, sweet potatoes (I love them, and they’re not much more expensive than potatoes here!), yams and carrots. Some bulb celery or an onion wouldn’t go amiss either.
For the stuffing, fry up a small onion, and half a bulb celery. In a separate pan, brown some old (dried – you can cut slices and dry them in the oven if you don’t have any lying around) white bread cubes with a load of butter. Mix the onion/celery and the bread crumbs, with a chopped apple, raisins, salt, pepper and some herbs like rosemary and oregano and cook. If you got a fatty bird, you can cut off big lumps of fat, and fry them on low heat in a small pot (with the lid on!) to cook out the high cholesterol fat – pour this over the stuffing for some extra flavour. The stuffing is done when the apple starts to go mushy.
For the chicken, prepare a sauce with crushed garlic, mustard, honey, salt, pepper, thyme and any other herbs you like. Pull the skin back over the legs and breast, slice the meat every couple of centimeters, and then massage the sauce in. It’s fairly gross pulling the skin back, and poking your fingers around undernneath it, but it will make the meat so tasty and tender that it’s worth it! Be careful not to rip the skin, and pull it back over the bird so it covers all the prepared meat. Stuff the stuffing inside, and lay the bird on the bed of vedgetables in the baking pan. Smear the outside of the skin with some leftover of the sauce.
We were so hungry I forgot to take the picture before I took it apart!
Bake the bird in the oven at about 180C for about an hour. Then remove the lid and pour the sauce from the bottom of the pan over the skin every 10 minutes to get it nice golden and crispy. Hope you like it!
Tags: chicken, stuffing, turkey
This entry was posted
on Wednesday, January 7th, 2009 at 09:32 and is filed under By Robin, Recipies.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.