Tag Archives: Roast Chicken

Roast Chicken with Celeriac Chips

I’m a big fan of jointing my own chicken and putting all the pieces in separate bags in the freezer for using at various stages.  It’s a bit of a job to do it initially (I try do three of four together- makes the mess worthwhile).  Also it gives me an excuse to get some crispy chicken skin on the go.  Mmmm.  This recipe uses legs, but could work just aswell with thighs, but I might allow two thighs per person.  You need to serve it with the salad as the dressing balances the intense sweetness of the honey glazed celeriac.

Roast Chicken with Celeriac Chips

Ingredients
1 large celeriac
2 tablespoons of honey
5 tablespoons of olive oil
2 tablespoon of semolina
2 free-range chicken legs (thigh and drumstick)
A small bunch of fresh thyme
1 teaspoon of cider vinegar
1 lemon, half zested and juiced
A pinch of caster sugar
Green salad, to serve

Roast Chicken with Celeriac Chips

Method
Heat the oven to 180°C. Peel and slice the celeriac into 3cm x 7cm chips, or just chunky chip size. Toss in a bowl with the semolina then the honey and 2 tablespoons of olive oil, and season well.
Roast Chicken with Celeriac Chips
Heat a frying pan to high, preferably one that you can use in the oven too.  In other words- no plastic handle. Rub the chicken legs with olive oil, season, then fry skin-side down for 3 minutes or until golden.

Add the celeriac chips under the skin side up chicken, then roast in the oven for 40 minutes, tossing occasionally, or until the chicken is cooked through and the chips are golden and crisp.

Meanwhile, finely chop the thyme, then shake in a lidded jar with the cider vinegar, the lemon zest and juice, caster sugar and remaining olive oil. Drizzle the dressing over the green salad being served with the chicken and chips.
Roast Chicken with Celeriac Chips

Divine.

The ongoing Birthday cake sagas

We are onto the final stretch of birthday cakes for my youngest.  And, to be fair, 13 is a big achievement.

The “official” birthday cake choice was oreo.  Oreo’s in the sponge, oreo’s in the icing, oreo’s in the decoration.  I hope everyone likes oreos.

The second birthday “surprise” cake was chocolate, covered in ganache, with fresh cream and raspberries.  But the birthday surprise was a photo of her and her beloved pony on top!

By the time I’d made them both, I really wasn’t hungry-

Oreo Cake

Oreo Cake

But of course there was the matter of the main course also, we went with the kids favourite Roast Chicken, with a whole roasted salmon for the adults.  Roast chicken is always popular on birthday party days, and it helps that it can be cooked a little while in advance and then carved and kept warm.  We had to remove the head and tail of the salmon, although we did cook them separately for the cats!  I also made the traditionally requested “butter” sauce, which is a cheats hollandaise that I make in the Kenwood.

Salmon ready for the oven

Salmon ready for the oven

My sister in laws were both bringing something to accompany the mains, so I did a large dish of gratin potatoes, a green salad, and some lovely tomatoes.

Home grown Green Salad (except for the cucumbers)

Home grown Green Salad (except for the cucumbers)

My Cheat’s Hollandaise:

Take 225g of butter and melt it slowly, in a liquidiser (or a bowl if you’ve a hand held mixer) put two egg yolks, a tablespoon of freshly squeezed lemon juice, 2 tablespoons of cold water, and a couple of good grinds of black pepper. Whisk these until combined well, then VERY VERY SLOWLY add the melted butter, whisking constantly (or with the liquidiser on slow).  Once all the butter has been added it should be a little thicker than the consistency of homemade mayonnaise. Store in a warmed travel mug until needed, but not for longer than 1 hour before use.

A melody of tomatoes

A melody of tomatoes

The buffet table

The buffet table

 

Winner, Winner, Chicken Dinner

I’ve no idea where I first heard that phrase, but it’s true.  In our house anyway.  Roast Chicken dinner is ALWAYS a winner.  We usually get our chickens from our butcher.  He knows exactly where they came from, and how they were reared.  You really need to spend a little extra to get the best quality, for taste and ethical reasons.

As when you have good ingredients you really don’t have to do much more.  Raw chicken, as we know, comes with it’s own health hazards.  There is a school of thought around washing poultry in preparation, because of the splash, and the subsequent spread of food poisoning bacteria.  I do not wash my poultry, but am still fanatical about cleaning up afterwards and making sure that there is no possibility of cross contamination.  And I shall now remove my microbiology hat!

For the stuffing I slowly cook a finely diced onion in butter until its completely soft, then leave this to cool while I finely chop what herbs I have, and add enough breadcrumbs until it looks right! Very accurate I know.

I dry the bird with kitchen paper.  Then remove the wishbone.  This, we learnt in Ballymaloe, makes the bird easier to carve.  Then season and stuff.  I like to stuff the chicken but don’t pack it in tightly, simply leave it where it falls from the spoon to make sure the air can circulate in the cavity.  If the bird is cooked straight away it is not necessary to wait until the stuffing is cold.

I drizzle a little olive oil over the top, then into a medium oven (approx.. 180oC), for 2 hours, if stuffed, 1 ½ hours if not.  After about 30 minutes I add some peeled potatoes and maybe a parsnip, but that depends on the time of year.

Roast Chicken and Roast Potatoes

Roast Chicken and Roast Potatoes

If I’m in a hurry, I prepare potatoes for baking, but mash is my favourite, and if I’m really good for time, I’ll mash them through the ricer.  Making sure to mash them when hot, with lots of seasoning and butter.  Mash keeps quite well in a warm oven for a while, so can be done before you put on other vegetables.

The chicken does need to rest when it comes out, but this suits the chef as you can make the gravy.  I like my chicken gravy very much, and will often make quite large quantities to heat with the left over chicken for a pie the following day.

Carrots and broccoli added to the colour and vegetable tally.

Roast Chicken dinner- awaiting gravy

Roast Chicken dinner- awaiting gravy

Perfect.  With a glass of Brocard Petit Chablis.