I know that I shouldn't, but I love a crunchy, golden skin on roast chicken. To balance it out - serve with plenty of vegetables!
Rather than rubbing butter over a bird before roasting, here a paste of fresh herbs and fromage frais is pushed under the skin. This keeps the roasting chicken beautifully moist as well as adding a wonderful flavour. The pan juices are used to make a simple sauce.
Diced chicken, with peppers and mushrooms in a creamy white sauce. Serve with cooked white rice. I usually use a packet of Uncle Ben's® microwave rice.
This whole chicken is cooked in a slow cooker in the morning to enable the juices to stay in the meat, rather than escape in a conventional oven. I used a 1.5kg chicken to feed 2 adults and 4 children, but you can change the sizes appropriately. The slow cooking process enables the chicken meat to practically fall off the bone when ready and smells delicious. You can also use the juices to make your own gravy!
Spice up your traditional Sunday roast dinner! I use Scotch bonnets, but the chilli type and amount can be altered to your taste. This is a really simple recipe I have been making for my partner for years and it's his absolute favourite! Serve with roast potatoes and a selection of vegetables. ENJOY!!
Lemon and rosemary infused poussin are basted with a wine and garlic stock. Makes any occasion special. Crusty bread and a nice white wine complement this meal.
A juicy, roast chicken recipe with lots of garlic, rosemary and lemon.
As far as herbs go, I think fresh thyme works best with chicken. I sometimes add four or five bulbs of green garlic (young garlic that looks like baby leeks) when it's in season and if I find it at the farmers' market.
Chicken wrapped in greaseproof paper to trap all the wonderful juices - keeps beautifully moist!