Originally posted by Freamon
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Reply to: Roast chicken tomorrow
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Previously on "Roast chicken tomorrow"
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Originally posted by Cliphead View PostWas never going to be an all nighter. Dinner was a hit and the profiteroles clinched it in between 'courses'. Reciprocal dinner at her place tomorrow
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Originally posted by Cliphead View PostWas never going to be an all nighter. Dinner was a hit and the profiteroles clinched it in between 'courses'. Reciprocal dinner at her place tomorrow
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Originally posted by k2p2 View PostWhat ye doing posting at 10:02 on a Saturday night? Didn't she fall for the hapless chef routine?
(You should have done chocolate mousse for dessert...)
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Originally posted by Cliphead View Post
Sorted.
(You should have done chocolate mousse for dessert...)
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Originally posted by Sysman View PostAh, 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.
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Originally posted by Cliphead View PostAlways a good wine but haven't decided on that yet, my preferred dessert is always fruit based cooked or fresh.
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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.
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