Whole Roast Chicken

[extra dry]

Yeah we do get a nice chicken usually, I dunno I just find it a bit bland. And they never baste it so I think I will def do that.

if you like garlic, try an old french way which is to use about 6-7 whole garlic, stuffed inside, and crushed pluped garlic on the outside, lots of olive oil, tastes nice, leave the skin on of the garlic inside the chicken, makes the garlic taste sweeter. oh and have plenty of white wine to wash it down.

 

[Ozric]

i usually do the jamie oliver version - can't remember the ingredients but you mash up a load of stuff in a bowl - butter, chopped garlic, red onion, lemon serrano ham, sun dried tomatoes

make a cavity between the chicken breast & the skin and squash the mixture in there

it'll all drip into the tin as it cooks and gives your veg & potatoes a lovely flavour

delish

You can't go wrong with this method. I made a 'Thai' style one by inserting half limes into the chicken and making the buttery mix with whizzed up lemon grass, ginger, garlic and chilli. Worked really well

 

[pinky]

oooh thai chick sounds scrummy!
i'm gonna buy me a roasty tonight!

 

[toggle]

You can't go wrong with this method. I made a 'Thai' style one by inserting half limes into the chicken and making the buttery mix with whizzed up lemon grass, ginger, garlic and chilli. Worked really well

I'v also done one with the above mix minus the lemon grass and a pulped mango. Shoved in between the skin and the breast.

grrrrr, i'm starvng now.

 

[farmerbarleymow]

As well as lemon, stick stuff like garlic, onion, thyme, rosemary, bay leaf... up it's arse too.

All good tips there

It is also good to cover the breast with bacon - good bacon though, none of this cheap rubbishy stuff, as that lets the lard from the bacon ooze into the breast making it more succulent. Usually need to remove the bacon part way through cooking so it doesn't carbonise - it is lovely and crispy by that point, so I always eat it while waiting for the chicken to finish cooking

Basically, you can shove anything in or around the chicken to improve the flavour - anything you fancy really. For a lovely crispy skin make sure you put plenty of sea salt on it - the skin is of course the best bit of the bird

 

[happytobe...]

I really am going to refer back to this.

On the subject of chicken anyone got any nice chicken marinades (for chicken breasts etc) up thier sleeves? Not literally,that would be odd...

 

[toggle]

I really am going to refer back to this.

On the subject of chicken anyone got any nice chicken marinades (for chicken breasts etc) up thier sleeves? Not literally,that would be odd...

soy sauce, honey, mustard

 

[lynne8]

I haven't made this (or read the replies) but there is a recipe called "100 cloves of garlic" where you stuff them up the chickens butt and then rub it with oil and rosemary and such, sounds good! Putting a lemon or two inside the chicken is good, but you need something oily too, lemon alone is a bit too acidic. Does this make ANY sense (I'm drinking beer while I'm posting! )

 

[Markyd]

I haven't made this (or read the replies) but there is a recipe called "100 cloves of garlic" where you stuff them up the chickens butt and then rub it with oil and rosemary and such, sounds good! Putting a lemon or two inside the chicken is good, but you need something oily too, lemon alone is a bit too acidic. Does this make ANY sense (I'm drinking beer while I'm posting! )

Worth a try the garlic rec as it isn't too garlicky imo. (suprisingly).