Category: chicken

Categories
chicken food lemon salt thyme wine

heston blumenthal’s roast chicken

heston blumenthal's ultimate roast chicken

Heston’s latest series, How to Cook Like Heston, is probably the one that could finally convert the non-believers. It’s vintage Heston treading familiar recipes, but taking them just far enough, and just explaining enough to make them accessible for those that want to try. The best example of this is roast chicken: I’ve previously cooked his perfect roast chicken (from In Search of Perfection) and it’s a brilliant recipe. But despite its relative simplicity there are a couple of stages in it that could be intimidating: plunging into water a few times, trying to cook a whole chicken in a frying pan, and chicken wing butter. So I was intrigued to see him show an even further simplified version on the show.

The brining is still there; an absolute necessity in my book. A low solution of 6% keeps the meat moist without making it too strong and cure-like. The slow roasting is also there, “low and slow” as Heston puts it, and after a simple resting back into your hottest oven to finish off. For the roasting itself, you simply have to use a meat thermometer to be sure that it’s done. I recommend Salter’s Heston-branded one but any one will do. It is recommended that you take the meat to 75°C; Heston admits that but says 60°C gives you the perfect succulence. If you have bird of spotless provenance that would probably be fine but I took my mid-range supermarket bird to 70°C.

And it’s tremendous of course. In fact I’d possibly argue that the extra stages introduced by the Perfection version are unnecessary. You get a fabulously juicy, tasty chicken, plump with flavour and intense chickenness. It’s well worth giving a go once – it takes no more effort than a regular roast chicken, just the brining the night before and a bit longer time blocked out for the oven. If you love your Sunday roast chicken, you owe it to your dinner table to try this one out.

The link to the Channel 4 recipe is here. An even more developed and detailed version of the recipe is in the book Heston Blumenthal at Home.

Heston Blumenthal’s roast chicken (serves 4–6):

6% brine (I used 240g salt dissolved in 4 litres of water)

1.4kg chicken

1 lemon

1 bunch of thyme

125g unsalted butter, at room temperature, plus extra for rubbing into the skin

30ml dry white wine

  1. Remove the trussing from the chicken to allow it to cook more evenly then place it in a container. Pour over the brine ensuring that the chicken is submerged then place in the fridge overnight.
  2. Preheat the oven to 90ºC. Remove the chicken from the liquid, rinse with fresh water and pat dry with kitchen paper. Place on a wire rack over a baking tray.
  3. Roll and pierce the lemon then place it in the cavity of the bird with half the thyme. Rub some softened butter on top of the skin. Roast the chicken until the internal temperature in the thickest part of the breast is 60ºC (for mine to hit 70ºC took 2 hours 20 minutes but there’s so many factors involved you should check every half hour from about 2 hours onwards).
  4. Remove the chicken from the oven and allow to rest for 45 minutes. Turn the oven temperature as high as it will go. This is a good time to use the oven if you’re doing roast potatoes.
  5. In the meantime, melt the butter in a pan and add the wine and a few sprigs of thyme. Bring to the boil then remove the pan from the heat and use the melted butter to baste the chicken before browning. Grind over some black pepper.
  6. Once the resting time has elapsed, put the chicken back in the roasting tray and return it to the oven for approximately 10 minutes or until golden brown, taking care that it doesn’t burn.
  7. Once coloured, remove the chicken from the oven and carve. Serve with Heston’s perfect carrots and my perfect roast potatoes, a combination of methods including Heston’s.
Categories
carrots chicken cinnamon cloves coriander cucumber cumin curry food garlic ginger lemon nigella seeds potatoes red onion

empire chicken with indian gravy and bombay roasties

What a triumph this is. Just when I was feeling a bit indifferent to Jamie Oliver’s Great Britain along comes this absolute belter. Jamie introduces this by saying most people when asked about their favourite foods will mention roast chicken and curries, and this utterly unites the heart of both of these.

With blackened, tangy skin the chicken comes out juicy and tickling on the tongue, although be warned it will make a mess of your oven as it sits on the rack.

Being the kind of blog this is though, I have to talk about the roast potatoes. They are a triumph. I used to get “spicy spuds” from a dubious takeaway near me and these are very, very close to those – crispy, spicy and fluffy.

I’ve made a few changes to the spices in the potatoes based on what I had, and used floury over new pots to get them really crispy. I’ve served mine with a refreshing salad.

I cannot recommend this recipe enough.

Jamie’s original recipe is here.

Empire chicken, Bombay roasties, Indian gravy and refreshing salad (serves 4):

For the chicken and marinade

1.4kg free-range chicken

1 heaped tablespoon each finely grated garlic, fresh ginger and fresh red chilli

1 heaped tablespoon tomato purée

1 heaped teaspoon each of ground coriander, turmeric, garam masala and ground cumin

2 heaped teaspoons natural yoghurt

2 level teaspoons sea salt

For the gravy

1 stick of cinnamon

2 small red onions, peeled

10 cloves

3 tablespoons each of white wine vinegar and Worcestershire sauce

3 level tablespoons plain flour

500ml chicken stock

For the Bombay-style potatoes

800g new potatoes

sea salt and ground pepper

1 lemon

2 or 3 tablespoons olive oil

a knob of butter

1 heaped teaspoon each of nigella seeds, ground coriander, garam masala, fenugreek and turmeric

1 bulb of garlic

Pinch of chilli flakes

For the salad

½ a cucumber, peeled

3 carrots, peeled

1 red onion, peeled

½ lemon

    1. Slash the chicken’s legs a few times right down to the bone. Mix all the marinade ingredients together and smear all over the chicken. Leave to marinate overnight.
    2. Preheat the oven to 200°C and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top.
    3. Cut the potatoes into golf-ball size pieces then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken’s cavity.
    4. Roughly chop the onions and add to a roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.
    5. Put a roasting tray in the oven for five minutes to get hot. Add the olive oil, butter, the spices, halve a bulb of garlic and add it straight to the pan. Add your drained potatoes to the tray, mix everything together, then season well. After the chicken has been in for 40 minutes, put the potatoes in.
    6. Once the chicken is cooked, move it to a board to rest. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference (I had to add some boiling water to deglaze the surface and make a sauce out of it.
    7. For the salad, use a vegetable peeler to make thin strips of the carrot and cucumber. Then finely slice the onion and add this to it. Add a pinch each of salt and sugar, then squeeze over the lemon and toss to combine. Leave for 15 minutes while everything else finishes off.
    8. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken on a board next to the sizzling roasties and hot gravy.
Categories
bacon brussels sprouts carrots chestnuts chicken food garlic maple syrup marjoram parsley polenta potatoes

sunday roast chicken with roast potatoes, carrots and brussels sprouts

Sunday lunch is when you want to just go for it. I grew up in one of those lucky houses where my Mum cooked a Sunday roast every week without fail, and recently it’s been nagging at me to do this much more regularly for my own family. But my Mum didn’t have Twitter to distract her. Or Facebook. Or Dave Gorman’s Absolute radio show. But I’m trying.

This is a fairly typical roast for me, and when you do more involved roasts with a few side-dishes, I think you should forgive yourself a few shortcuts. Why not use packet stuffing, or frozen yorkies? We all know you can make them, but the extra timing, oven space and graft is more worthwhile concentrating on getting the big stuff right. So I took a few liberties.

And I know what some of you are thinking. “Yorkies? With chicken?” Yes. They were made to float on gravy of any description. Try and stop me.

The chicken here was excellent, from those fine chaps at Farmers Choice. It gave brittle, savoury skin with plump and flavour-packed meat. A real treat.

If the thought of making a Sunday roast scares you, and just seeing that list of things is too daunting, don’t panic. I bet you could cook all those things on the list individually. So it comes down purely to timing. If it helps, write a list. Start with the thing that takes longest to cook, and count things in from then – see below for a guide. Don’t forget to allow the roast time to rest. But be bold, and always remember that the gravy will heat everything back up again 🙂

Sunday roast chicken with roast potatoes, carrots and brussels sprouts (serves 4 – 6, + leftovers):

1.6kg chicken

1 teaspoon dried marjoram

1 onion, quartered

20g butter

2 cloves garlic, minced

1 teaspoon parsley, finely chopped

500g white potatoes, peeled and diced into golf ball-sized chunks

1 tablespoon fine polenta

25g butter

2 bay leaves

Dash of red wine vinegar

3 carrots, peeled and sliced

250g brussels sprouts

100g cooked chestnuts

4 rashers back bacon, rind removed and reserved and sliced

1 tablespoon maple syrup

  1. A few hours before, sprinkle the marjoram over the bird. Spread it all over generously with salt and black pepper, then place on a rack over a roasting dish and pop in the the fridge for about 3 hours. This step draws flavours down into the chicken, while at the same time drying out the skin to make it super-crispy.
  2. Pre-heat the oven to 220°C. This temperature will really blast the skin and make it golden.
  3. Get the chicken out of the fridge and add a few more flavourings: put 2 quarters of the onion inside the carcass and the other two on the base of the roasting dish you’re going to use. Mix the butter, parsley and garlic together. Work your fingers under the skin of the chicken to release it from the meat, then slowly push the butter into this little pocket you’ve created. Put into the oven and leave there for 15 minutes, before turning the heat down to 180°C.
  4. Meanwhile, get the potatoes on. Get a large pan of boiling water on and salt generously. Par-boil for 10 or so minutes, until a knife can slide in and out easily (I usually jab a knife into a wedge then suspend it above the water – when it can fall off within a few seconds they’re ready). Drain well and leave to sit in the warm pan without a lid for a few minutes to steam dry. Put the butter with a splash of rapeseed oil into another baking dish and place in the oven to heat up. Toss the potatoes in the polenta and then tip out into the now hot fat. These are going to need about 45 minutes, which will cross over with removing the meat from the oven. When you remove the meat, turn the heat back up to 200°C for the potatoes’ sake.
  5. When the chicken is cooked (look for juices running clear when probed), remove to a wooden board and cover loosely with foil. Pop the roasting dish on a high hob and add a tablespoon of flour, stirring well. After a minute add about 300ml boiling water to cover the bottom of the tray and get scraping to get all that good stuff. Sieve into a jug for serving, and give it a short blast in the microwave to keep the heat up right at the end.
  6. If you’re using packet stuffing like me, you’ll probably need to do the boiling-water-and-stick-in-the-oven thing here. Let the instructions on the box guide you.
  7. When the potatoes have had about 20 minutes, add sea salt, a little white pepper, the bay leaves, red wine vinegar and the bacon rind. Return to the oven.
  8. Get the carrots and sprouts on to cook. When you are cooking multiple veg I recommend a multiple-tier electric steamer. It gets everything going at once and frees up a space on the hob. The carrots will need around 15 minutes.
  9. While the sprouts cook, get a frying pan on medium hot and add a little oil. Throw in the bacon and wait til it colours on one side before adding the part-cooked sprouts and chestnuts. Stir fry well for five minutes.
  10. The potatoes might need a final blast of seasoning, otherwise they’re good to serve. Take the chicken to the table, pouring any spare juice into the gravy jug, and get someone else to carve. You’ve done enough.
  11. If you’re using frozen yorkshire puddings, they’ll need their 2 minutes in the oven now.
  12. When the sprouts are tender, take them off the heat and add the maple syrup. Toss well to coat and serve, and don’t forget the carrots!
Categories
chicken peppers pork rice stock

paella gabriel

I’m fresh back from a week in Mallorca, and besides the balmy weather, powder-fine sandy beaches and beautiful views, one of my highlights was watching an expert cook paella for me up close. I’ve never had any particular technique for paella, throwing things in and waiting for a bit. But this guy, taking his time and enjoying it (and bursting into giggles throughout) had no qualms about cooking a monstrous dish of rice for 30 people.  And he talked about different versions too, of ones specific to Mallorca, a paella negra made with squid ink, and a gutsy paella brut.

I made my version totally identical to his, even going to a Spanish supermarket to get some powdered orange colouring, and it’s really good. Fishy, meaty and completely enjoyable – though you can omit the fish if your family are as picky as mine! I’ve named this version after him as tribute to his demonstration. Make sure you serve it with sangria.

Paella Gabriel (serves 6):

4 cloves of garlic

300g chicken thighs, roughly chopped

300g pork loin, diced

2 peppers, sliced

Some mussels, opened

Some prawns

2 teaspoons powdered orange food colouring

Large splash of brandy

500g green beans, sliced

500g chestnut mushrooms, quartered

Large handful of peas

1 tin tomatoes

1 pint chicken stock

2 handfuls of rice per person

Lemon wedges, to serve

  1. Crush the garlic and mix with the meats. Add a splash of oil and leave to marinate (overnight, if you have time).
  2. Heat some oil in a large wok or paella pan. Fry the peppers and fish on a sizzling heat until the peppers are tender, then remove from the pan to one side.
  3. Add the chicken and pork and continue to fry. Sprinkle a little salt and colouring.
  4. When the meat is browned deglaze the pan with the alcohol. Allow this to bubble for a minute or two before adding the vegetables. Stir well to coat in the seasonings and then pour over the tomatoes and stock.
  5. Once the liquid had come to the boil, tip in the rice. Simmer for a further 15 minutes, or until the rice is cooked. Stir occasionally to prevent the rice from sticking.
  6. When the stock has been absorbed, turn off the heat and stir the fish and peppers back into the paella. Serve with wedges of lemon.
Exit mobile version