Was just the 3 of us for Sunday dinner so, to Alan's disappointment I did not do my regular roast chicken ( I say 'mine', the recipe it is based on is Delia Smith's). I made Ina's 'Perfect Roast Chicken', how can you resist that title?? Main difference is that this has no stuffing, seemed appropriate for a summer evening, you stuff the cavity with lemon and garlic, sounded good to me!
Verdict is 'pretty good'. You roast this bird at a higher temperature, with no foil protecting the breast. The result is a delicious, crispy skin BUT the breast meat was a little dry. The gravy was very tasty which compensated for the dryness of the breast meat. Alan and I debated various methods to achieve both - hopefully I will be successful at that and will be publishing a book of my own!
While I was breaking all the traditions tonight, I did not do any roasted vegetables. I made Roatsed New potatoes in parchment and steamed green beans. The potatoes were from a recipe in the NYTimes which I cannot find right now but easy enough to include here. Worked well with the chicken as the oven temp worked for both.
- Fingerling potatoes ( or a mixture with red, white and purple pots)
- virgin olive oil
- garlic cloves, peeled and left whole
- herb of your choice: rosemary, oregano or sage
- chopped parsley to serve
I happened to have some purple and fingerling potatoes, so mixed them. Visually it was pretty appealing but I have to say that the fingerlings taste so much better than the purple potatoes, shame, wish it weren't so!
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