Tonight I made my first ever roast chook. Given all of the cooking I do, I know this will come as a shock to some people, and I must say I was quite surprised when I realised it myself.
The reason for the delay in my roasting endeavours is simply because I am lucky enough to be married to the roasting king. Many (many, many) years ago, and long before I was particularly interested in cooking, my husband made a lamb roast which was so absolutely spectacular I decided to assign all roasting duties to him from that day on.
The reason for the delay in my roasting endeavours is simply because I am lucky enough to be married to the roasting king. Many (many, many) years ago, and long before I was particularly interested in cooking, my husband made a lamb roast which was so absolutely spectacular I decided to assign all roasting duties to him from that day on.
Not any more.
With no offence to him intended, this was quite simply one of the best roast chickens I have ever eaten. The chicken was rubbed all over (inside and out) with lemon and then stuffed with lemon, garlic, butter and rosemary. The vegetables were tossed in oil and rosemary and then the same oil was massaged into the chicken. The bird was baked first on one side, then the other, and last of all breast side up which ensured the bird was beautifully browned all over.
The end result was simply stunning. The flavour of the smashed garlic and lemon had permeated the meat which was so tender it was falling off the bone as I carved. The sauce (made from pan juices and a good splash of Sauvignon blanc) was deeply flavoured and heavenly. The vegetables (fennel, beetroot, carrot, potatoes, pumpkin) were made even lovelier with the sauce drizzled over the top.
As I took away the serving platter, my youngest actually chased me with a carrot, desperate to have one last dip. I am sure the roasting king will never actually hang up his crown, but I will no doubt be muscling in on his territory in future.
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