Roast chicken tomorrow

[Sysman]

Why not try some home made stuffing? Jamie Oliver has a recipe I think.

<checks>

OK so his perfect roast chicken is here

Ah, he's nicked my idea of a lemon up the chicken's bum. The lemon flavour spreads right through the chicken, yum yum. You can also try an orange for variety. Makes mental note to try it with lime sometime.

[Sysman]

Always a good wine but haven't decided on that yet, my preferred dessert is always fruit based cooked or fresh.

Ditto. Plum crumble last weekend and it was delicious.

[suityou01]

Ditto. Plum crumble last weekend and it was delicious.

This is such a great thread.

I would like to add to the usual CUK meme

Do you like films about gladiators.
Have you tried bleeding the radiators?
Have you tried inserting some parboiled lemons?
If you have, does your plum crumble?

[norrahe]

2 heads of garlic for me, I find lemon often gets too bitter. Baste the chicken in dripping (duck fat is always good).

To make the gravy, some noilly prat, good chicken stock and some buerre manier to thicken.

I always keep the chicken carcass to make stock.

[norrahe]

2 heads of garlic for me, I find lemon often gets too bitter. Baste the chicken in dripping (duck fat is always good).

To make the gravy, some noilly prat, good chicken stock and some buerre manier to thicken.

I always keep the chicken carcass to make stock.

For the perfect roast chicken recipe, go for Nigel Slater. The lemon that JO references is a Nigella speciality.

[Arturo Bassick]

Cook it like this using your favourite beer (Large can or 1/2 litre bottle). I like a German dunkel weiss bier myself. Keeps the chicken lovely and moist.

[Cliphead]

Thanks all for the links and tips. I'm off shopping for the bits and splurging out on yet another Euromillions win, only a fiver this time.

[doodab]

Start with the best chicken you can find. Bit of salt and pepper sprinkled on, stick it in the oven. Take it out and baste it a couple of times, par boil some potatoes and pop them in with 30 mins to go (or just chuck them in 45 minutes beforehand).

Take it out to rest when it's done and drain the water from the carrots into the roasting pan, give it a good stir to get all the gloop off the bottom, and use that to make the gravy. You want to pour into a glass, let it settle and skim the fat off, then use the rest to make the gravy.

If you are going to use the carcass to make soup save one of the legs as well, the end result is much nicer + you can pull the meat off and put it in the soup. You can also make a more exotic soup base with a bit of star anise and ginger and a splash of rice wine vinegar in place of the usual bay leaves and black pepper.

[mudskipper]

Always a good wine but haven't decided on that yet, my preferred dessert is always fruit based cooked or fresh.

If you're trying to impress a laydee, I'd go chocolate.

[MarillionFan]

Ah, he's nicked my idea of a lemon up the chicken's bum. The lemon flavour spreads right through the chicken, yum yum. You can also try an orange for variety. Makes mental note to try it with lime sometime.

I believe Cliphead has tried sticking a lemon up his arse before, while sucking on an orange.