The humble roast chicken is anything but. It’s a real crowd-pleaser. Vegetarians, I feel genuinely sorry that you’ll never know the succulent, meaty joy of a crisp, moist roast chicken. How I cook it depends on what’s to hand. Here it’s stuffed with a chopped onion, which evaporates sweet perfume throughout the bird, and liberally rubbed with olive oil, salt, […]
Read moreWow, this was a Jamie great. Very pleased with the results. Started with chicken legs: skinned, then trimmed the meat off and diced. The skin was then put into a hot pan and allowed to render the fat out. Then browned the leg meat, and added onion, garlic and celery. Once this had all sweated a little I chucked in […]
Read moreI love making chicken stock. It means there’s a really excellent meal coming in the next day or so, and whilst it bubbles away the whole house smells of divine chickeniness. Using our friend from earlier in the week, all the leftovers were tossed into a roasting tray with some assorted veg: celery, carrots, onions and any other oddity that […]
Read moreInspired by a true muse, I’ve heartily ripped this wholesale from Giorgio Locatelli. It really couldn’t be easier: a chicken breast is butterflied and sliced laterally before being battered thin to get the most surface area possible. This means that it can be cooked quickly and keep as much moisture in as possible. It’s placed on a griddle for about […]
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