blog, Recipes
Leave a comment

The Good Old Roast Chicken.

Who Doesn’t love a roast? And unless your a vegetarian or vegan, then roast chicken, would have to be a firm favourite in most family homes, right? 

Today, I am going to share with you; 

*my favourite flavourings/rubs, to enhance your roast

*how to roast simply with minimal fuss

*then over the next week, share with you tips on how to make a roast chicken, last at least another one or two meals.

A traditional roast chicken, with its tender meat and crispy skin is a wonderfully economical meal, that can easily be turned into even better money and time savings, when you can reinvent the leftover, into another tasty meal on another night, and/or used for lunches.

But today is all about the flavours!

  • I like to keep my chook, fairly simple and don’t use stuffing.
  • I opt to enhance the flavours from the outside, on the skin. I do this because as I mentioned above, I always reinvent the leftovers to really stretch out the cook, and I don’t want too many flavours interfering in the next meal.
  • I also am busy, just like you, so I find making a stuffing is time consuming and I’m all about minimising time, when I can.

Roasts do need longer time to cook, so here are my tips on what and why I do?

  1. I always cook a roast on a Sunday or Monday night, as I have the opportunity for cooking time on these nights. Choose the night you have the time for it ( this is the reason Sunday was known as roast day!)
  2. By cooking it early in the week or a Sunday, it sets up my week a little better.
  3. I use a large whole organic chicken. I buy organic, as I know no antibiotics are used. Organic birds are kept free-range, having continuous daytime access to clean pasture, except in adverse weather.
  4. An organic chicken is usually around $23 for a large chicken, which might seem a lot, but you will get other meals out of this, then can use the bones to make stock, therefore you are getting great value out of what may seem expensive at first. We are a family of 3 now, and I will get a couple of lunches and easily another meal from this bird, then bones are used for stock.  you If you are unable to afford an organic chicken or even have access to purchasing one, whatever it is you can afford, then do what’s best for you.
  5. I always pat dry the outside of the skin, clean the inside cavity and then rubbed a little Extra Virgin Olive oil over it.  Give it a good massage, I say!
  6. Then I rub in whatever flavourings I want to use (I will give you some recipes below, that take moments to prepare).
  7. I, finally add into the cavity of the chicken, half a lemon and 3 garlic cloves. This is my only stuffing. Simple!
  8. Cooking times will vary according to the size of the bird, but a general rule is; it takes about 30 minutes per 500g of weight to cook in an oven preheated to 180°C. Also cook it breast side up.
  9. I always roast up loads more vegetables than I need for that meal, this too, can be used for more meals later in the week…hello, roast vegetable salad for lunch, or a quick roast pumpkin soup or a roasted veg frittata for a meatless meal!

The flavourings/ rubs I like to use are;

  • Greek Style- 2 cloves of crushed garlic, 1 TBS of fresh oregano ( or dried if you don’t have) 1 TBS Fresh chopped parsley. The rind of 1/2 a lemon.
  • Asian Style- 2 cloves of crushed garlic, 1 spring onion very finely chopped, 2 TBS fresh coriander, 1/2 tsp of each, coriander root and Chinese five spice.  If you like chilli, 1/2 fresh chilli, finely chopped * This is optional.
  • Spanish Style- 2 cloves of crushed garlic, 1 tsp of smoked paprika, 1/2 tsp ground cumin, 1/2 tsp dry mustard and 1/2 tsp ground fennel seed.
  • French Style- 2 cloves of crushed garlic, 1 TBS of tarragon, 1 TBS fresh parsley, 1/2 tsp of mustard and the rind of  1/2 a lemon.

lots of lovely leftover to turn into more meals as the busy week goes on!

We are all busy, so set up your week right and try cooking up a Sunday roast chicken.  If your a large family, cook 2 x chickens at once. When you’ve got lots of leftover, you will have the opportunity to reinvent more meals, in a quick time on another night.

I will share more tips on just how you can reinvent another tasty and quick meal later in the week. click the link here!

Leave a Reply

Your email address will not be published. Required fields are marked *