Tender crispy chicken


Ah, Sunday roast dinner !


Simple things are often the best. When I was a child, I could have sold my soul for a good roasted chicken. Kids these days just want industrial chicken nuggets… I guess the way you grow up is the way you become. Now, for this simple dish you need good quality meat. Forget about the supermarket this time. Get yourself a bird at the local farm nearby. Believe me when I say the difference is huge.


Yes, it’s more expensive but just eat a bit less meat and you’re paid back. We eat too much meat anyway ! And if there is too much just for you, just keep the leftovers and have a nice salad the next day… Or make a mushroom and cream sauce and reheat the chicken bits in it. Either way it’s gorgeous.


To make your chicken perfect, fill it in with 2 or 3 garlic cloves, 1 chopped onion, rosemary, thyme and bay leaf. Sprinkle the bird with salt, pepper and paprika. Add some organic butter and olive oil on top. Put in a pre-heated oven 180°/fan  for a certain time with a bowl of water. Usually, one hour per kg is the right timing. Every 20 minutes, take the chicken out of the oven and pour some of the juice back on top of it. That's  key to it all !


Tip : if the legs are cooked, the rest will be !

Bon appétit !



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