I can’t believe how long
it’s been since I last posted. I’ve been
busy – himself and I recently got married so I’ve had other things on my
mind. The wedding was amazing! (thanks
for asking!)
Himself requested roast
chicken as we hadn't had a roast for a while – with all the trimmings including
Yorkshire pud and roast veg. Luckily I had a wee chickie in the chest
freezer from a recent Feather & Bone visit.
I thawed it out, stuffed thyme, garlic and butter under the skin,
rendered the flap of fat cut from the opening in a small saucepan, poured that
over the chickie skin then seasoned generously with salt (and then I may have salted
and eaten the crispy bit that was left in the wee saucepan after the rendering
;-)). I then stuffed a ¼ of a lemon in
the cavity along with the rest of the thyme and garlic.
As it was only 1.3kg I
cooked for an hour at 220, took it out and rubbed butter on the skin then I rested
it loosely covered with foil while the Yorkshire puddings were cooking (in beef
suet also sourced from F&B which I’d previously rendered down). I made sure all the fat was melted and
smoking hot before adding the Yorkshire pudding batter (350ml milk, 1 cup
flour, 2 eggs, a generous pinch of salt then rest for 30 min)
IT WAS DELICIOUS!! Himself reckons it was one of the best roast chickens (and yorkies) he'd ever had. Truly, you can taste the difference between those poor, flaccid, intensively raised chickens and the ones we buy from F&B - and Yorkshire pud in animal (specifically beef) fat are so very superior to ones cooked in oil... light as a feather and the flavour!! OMG. Obviously lashings of gravy made from the chicken drippings…
It was amazing. Amazing. Amazing. Yum! Happily there was enough left over for my favourite roast chicken and gravy sandwiches today (the only sandwiches I actually like). It certainly reminds you why roast chicken was such a treat 50 years ago... Bring back meat as an absolute treat instead of something you just eat every night because you can.
Did I say it was yum?
IT WAS DELICIOUS!! Himself reckons it was one of the best roast chickens (and yorkies) he'd ever had. Truly, you can taste the difference between those poor, flaccid, intensively raised chickens and the ones we buy from F&B - and Yorkshire pud in animal (specifically beef) fat are so very superior to ones cooked in oil... light as a feather and the flavour!! OMG. Obviously lashings of gravy made from the chicken drippings…
It was amazing. Amazing. Amazing. Yum! Happily there was enough left over for my favourite roast chicken and gravy sandwiches today (the only sandwiches I actually like). It certainly reminds you why roast chicken was such a treat 50 years ago... Bring back meat as an absolute treat instead of something you just eat every night because you can.
Did I say it was yum?
I’ll be making chicken
stock out of the carcass tonight.
It’s Himself’s birthday
today. I’m cooking a blackened rib eye (1
500g aged cutlet for the 3 of us) plus Neil Perry’s onion rings (many thanks
Mrs Feather for the cookbook!), crumbed bone marrow, aligot, asparagus, aoli
and Eton mess… I’ll keep you posted.
