Free-range chickens are now available in my supermarket and they ARE worth roasting.
First I turn on the oven at 200°C. Then I rub the bird all over with a clove of garlic. Next, I carefully loosen the skin over the breast and push in chopped rosemary and lemon peel. I put a lemon cut in half into the body cavity along with the clove of garlic. I rub the bird all over with olive oil, and sprinkle it with salt and pepper. I tuck a sprig of rosemary into the wing joints. Finally I cover the breast with a piece of aluminium foil and roast in the oven for an hour. Then I remove the foil and roast for another 30 minutes, basting frequently.
When cooked, rest the bird for 10 minutes before carving. Hot with roast potatoes, cold the next day with salad!
The simplest of recipes, this never fails to please…
First I dredge thin slices of chicken breast (or veal on grander occasions) in flour and cook over a moderate heat in olive oil and butter. I season the meat and remove it to a plate. I pour a glass of white wine into the pan, turn up the heat and reduce by a third. I return the meat to the pan with chopped herbs (parsley or thyme) and coat well in the sauce. Five minutes, start to finish!
I serve this with a salad and bread. Plain rice and spinach would be good too.
This is a summer dish to eat cold with salad and a pickle… so why am I doing it in November? Anyway…
I sautè some sliced mushrooms in oil and some sliced leek in butter. When the vegetables have cooled down, I mince two chicken breasts in the magimix with three egg whites, 100 ml of cream, salt and pepper. I lightly oil an oblong tin and fill it with half the chicken mixture. Then I lay the leeks and mushrooms on top, taking care not to go to the edges of the tin. I cover with the rest of the chicken and press down well. I cover with a double layer of oven paper and cook in a water bath at 180°C for an hour or so. ( By water bath, I mean put the tin in a larger tin and fill the latter with boiling water, then into the oven.)
I still haven’t worked out why I’m doing this in November.
I’m not stuffing a whole chicken or turkey today, I’m just making rolls of chicken breast with sage and onion .
i sauté a little chopped onion. Then in a bowl I mix the onion with a small handful of chopped fresh sage, 2 spoons of fresh white bread crumbs, a generous grind of pepper and nutmeg, a spoon of parmesan and a little salt. Finally, a dash of milk. I place a spoonful of the mixture on a thin slice of seasoned chicken breast and roll up. It makes sense to secure the rolls with a cocktail stick. I didn’t today and one of the rolls opened up as it cooked! I quickly seal the rolls in olive oil, add a splash of white wine, cover and simmer for 10-15 minutes. I uncover the pan and reduce the cooking liquids.
This would be good in turkey breast too. If I were to stuff a whole bird, then obviously the quantities would be greatly increased but I would also add chopped ham amd an egg instead of the milk.
I normally use curry powder for this quick chicken dish, but sometimes I make my own mix.
I grind the following spices in a pestle and mortar: cumin seeds, coriander seeds, cardamom seeds, fennel seeds, a few cloves and 2 or 3 dried chillies. I add some ground turmeric and ground cinnamon. I rub the chicken pieces with the spice mix, salt and a tablespoon of flour. I sauté the meat in olive oil over a brisk flame and when coloured, I add two tablespoons of yogurt mixed with a little water. I continue stir frying until most of the liquid has been absorbed.
As William came by for lunch today, I made some rice too. I sauté onion in oil, add a cup of long grain rice and, when nicely coated, two cups of water. I bring it to the boil, season with salt and pepper, cover tightly and simmer on a low heat until the liquid is absorbed and the rice cooked.