I learned this cool way to cook a roast chicken from my Mum when she visited me last year. Just get some chicken shears and cut down the backbone and flatten the chicken out. After you have rinsed and patted the chicken dry, put in in a baking pan on top of onions skinned and cut in half. Tuck the onions underneath so no bits are poking out. Cook at 375 f degrees for about an hour. When you take the chicken and onion out of the baking dish and make the gravy you'll see the real reason for doing this. The gravy will be more delicious than ever from that onion. One time I put in a clove from an 'elephant' garlic knob. But I tucked it well inside so it wouldn't burn.
The other great thing to do for a roast dinner is to roast the potatoes in duck fat. Just a little, not to much is necessary. If you want really crispy potatoes parboil them first in loads of salty water. But if you don't have time, don't worry, they'll still be tasty.
Tonight I served this with a green salad with vinegarette dressing.
Vinegarette dressing
- rice vinegar
- walnut oil
- minced garlic
- black pepper
- salt
I don't put the mustard in because someone in our house doesn't really like mustard. Don't ask me for the measurements because I kind of just do it and taste it. I suppose if you followed the Mastering the Art of French Cooking vinegarette quantities that would be a good guide. I swear everyone who's ever had this dressing absolutely loves it. I discovered the rice vinegar when living in Japan - it's much softer than any other vinegar I have tasted. It's great if you have tendancy to have an 'acidy' stomach. The walnut oil came from the Cordon Bleu part-time course I did when we lived in the UK. I used to go one night a week with my friend. It was so much fun!
Forgot to take photos again!!! Will add them at a later date...
No comments:
Post a Comment