Even though I am Hindu(We follow my father who is a Hindu) my mother is a Christian so we always celebrate Christmas. I remember how much we looked forward to the delicious roast chicken,the mouth-water jam tarts that made an annual appearance during Christmas......
ROASTED CHICKEN
1 whole chicken (about 1.5kg)
5 cloves garlic
4 thick sliced bread (baguette)
50gm butter
Salt and pepper to taste
Accompaniments
1kg potatoes,peeled and halved,quartered if spuds are large
150gm fresh button mushrooms,quartered
Salt and pepper to taste
125gm shallots,peeled
1 tbsp butter for caramelising shallots
1 tbsp sugar for caramelising shallots
Gravy
250ml chicken stock,made with 1 stock cube and water.
1 bay leaf
1 spring thyme
Salt and pepper to taste
1. Stuff the chicken with garlic cloves and bread. Truss the chicken. Place the chicken on its and not breast up and butter in a buttered roasting pan. Roast in a preheated oven at 180c for 20 mints,brushing every 5 to 10 mints with the juice and fat collected in the pan.
2. Turn the chicken over and allow it to rest on the other side. Roast for another 20 mints,basting every 5 to 10 mints as before.
3. While the chicken is roasting,place the potatoes in a pan and cover with cold water. Bring to a boil and drain. Turn the chicken breast-up and place the potatoes around it. Toss potatoes in the pan juices and oil and roast for 15 mints. Season to taste.
4. Panfry the mushrooms until golden brown. Season to taste. Put the whole shallots,butter,sugar,salt and pepper into a saucepan then add water until the shallots are almost covered. Simmer until the water is totally evaporated and the sugar has caramelised. Once the water has evaporated,watch the shallots carefully to make sure that they do not burnt. Shake the pan to turn the shallots so that they are evenly caramelised. Remove from the heat when shallot are nicely-coated with a layer of caramel.
5. Add shallots and mushrooms and bacon into the roasting dish and cook with the chicken for another 5 mints
To prepare gravy
Remove the chicken ,potatoes,mushrooms and shallots from the roasting pan and place them into another dish. Allow the chicken and accompaniments to rest in the oven with the door open while you prepare the gravy. Place the roasting pan on the stove and brown the remaining roasting sediments. Skim off excess fat and add the chicken stock. Simmer over a low heat until liquid is reduced by haft. Add the bay leaf and thyme. Simmer for 5 mints and season to taste.
To serve
Portion out chicken and place on warmed serving plates with serving of potatoes,mushrooms and shallots. Season meat with salt and pepper and serve with the pan gravy.
Note: in the picture you will not see the mushroom or shallots because When I took the picture I forgot to add them in. Beside mushroom you can serve the chicken with boiled carrots and french beans. or any vegetable you like.
ROASTED CHICKEN
1 whole chicken (about 1.5kg)
5 cloves garlic
4 thick sliced bread (baguette)
50gm butter
Salt and pepper to taste
Accompaniments
1kg potatoes,peeled and halved,quartered if spuds are large
150gm fresh button mushrooms,quartered
Salt and pepper to taste
125gm shallots,peeled
1 tbsp butter for caramelising shallots
1 tbsp sugar for caramelising shallots
Gravy
250ml chicken stock,made with 1 stock cube and water.
1 bay leaf
1 spring thyme
Salt and pepper to taste
1. Stuff the chicken with garlic cloves and bread. Truss the chicken. Place the chicken on its and not breast up and butter in a buttered roasting pan. Roast in a preheated oven at 180c for 20 mints,brushing every 5 to 10 mints with the juice and fat collected in the pan.
2. Turn the chicken over and allow it to rest on the other side. Roast for another 20 mints,basting every 5 to 10 mints as before.
3. While the chicken is roasting,place the potatoes in a pan and cover with cold water. Bring to a boil and drain. Turn the chicken breast-up and place the potatoes around it. Toss potatoes in the pan juices and oil and roast for 15 mints. Season to taste.
4. Panfry the mushrooms until golden brown. Season to taste. Put the whole shallots,butter,sugar,salt and pepper into a saucepan then add water until the shallots are almost covered. Simmer until the water is totally evaporated and the sugar has caramelised. Once the water has evaporated,watch the shallots carefully to make sure that they do not burnt. Shake the pan to turn the shallots so that they are evenly caramelised. Remove from the heat when shallot are nicely-coated with a layer of caramel.
5. Add shallots and mushrooms and bacon into the roasting dish and cook with the chicken for another 5 mints
To prepare gravy
Remove the chicken ,potatoes,mushrooms and shallots from the roasting pan and place them into another dish. Allow the chicken and accompaniments to rest in the oven with the door open while you prepare the gravy. Place the roasting pan on the stove and brown the remaining roasting sediments. Skim off excess fat and add the chicken stock. Simmer over a low heat until liquid is reduced by haft. Add the bay leaf and thyme. Simmer for 5 mints and season to taste.
To serve
Portion out chicken and place on warmed serving plates with serving of potatoes,mushrooms and shallots. Season meat with salt and pepper and serve with the pan gravy.
Note: in the picture you will not see the mushroom or shallots because When I took the picture I forgot to add them in. Beside mushroom you can serve the chicken with boiled carrots and french beans. or any vegetable you like.
THIS LOOKS GOOD THYAGA.. SURE TO TRY THIS ONE...OVER THE HOLIDAYS!! TKS
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