ROAST CHICKEN DINNER
By Simbooker on the 7th July 2015
Files & Tags: recipes, index, chicken, english/british, potatoes & root vegetables,soy sauce, plantains and fruits
In this recipe I have used the combination of thyme, rosemary, and sage. I have also used both orange and lemon combined, to further help to flavour the bird.
Garlic and onions are always used by me to flavour the bird. And the key is to use a limited amount of rosemary and sage, because they are both very strong, and can easily overpower a dish.
A sprig of thyme goes a long way. And I will say this. I think a Roast Chicken dinner is probably the most important meal in the world. Chicken features in every region of the world, and it is the most popular meat.
It is not a forbidden meat unlike pork, and there such a variety of ways that chicken can be cooked. Wikipedia may not have yet caught up with the fact that chicken is the most popular meat in the world. But I know it is, even though I prefer duck.
I like to serve my Roast Chicken with mashed potatoes and a Yorkshire Pudding. This combination makes one of my favourite dishes in the world.
ROAST CHICKEN DINNER RECIPE
THE INGREDIENTS
3 tbs of butter, 1/2 a lemon, 1/2 an orange quartered, 1/2 tsp of dried sage, 1/2 tsp of dried rosemary, 1 sprig of fresh thyme, 1 tbs of light soy sauce, 1 tbs of salt, 1 whole yellow onion peeled, 1 garlic bulb sliced down centre, quarter to half a cup of red wine
3 tbs of butter, 1/2 a lemon, 1/2 an orange quartered, 1/2 tsp of dried sage, 1/2 tsp of dried rosemary, 1 sprig of fresh thyme, 1 tbs of light soy sauce, 1 tbs of salt, 1 whole yellow onion peeled, 1 garlic bulb sliced down centre, quarter to half a cup of red wine
THE DIRECTIONS
1. Remove anything from inside the cavity. Then wash the chicken and pat dry and place inside a pan, or iron skillet. Sprinkle salt on the outside and inside of the chicken meaning-top and bottom. Leave the top for last-just before you put it in the oven. Place the butter in a measuring jug and melt it in the microwave, add the soy sauce and whisk together.
2. Put the herbs inside the cavity...the dried sage and rosemary, and a fresh sprig of thyme. Then pour the butter and soy sauce mixture into the cavity, don't worry if some spills out, it will make part of the gravy.
3. Then stuff the cavity with the garlic and onion, then the citrus fruits. Lay whatever of the fruits that may not fit inside the bird underneath the bird or beside it-if you find the cavity isn't large enough to hold all the ingredients.
4. Now for extra juiciness, rub some butter on the top of the chicken. About a tablespoon. This is optional, but I think it makes it much more juicy. Then pour the wine in the bottom of the pan, and salt the bird at the top; as I said, do this last. Place in the oven, and cook for about an hour and a half or until the chicken is cooked, and the juices run clear. Test with a skewer!