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and you pass it on

Tuesday. 07. 21. 2009.

For those of you unfamiliar with Jamie Oliver’s Ministry of Food’s concept of pass it on…

I’ll let Jamie explain it himself.

Tonight’s dinner is made using his instructions on roast chicken and roast root veggies.

And now I shall… pass it on.

http://www.jamieoliver.com/recipes/chicken-recipes/perfect-roast-chicken

Perfect Roast Chicken

main courses | serves 4 – 6
Having learnt the things I’ve learnt about chickens over the last few years, of course I’m going to suggest that you buy free-range or organic. But if you’re a little tight for cash, the RSPCA Freedom Food chickens are very good and available in all good supermarkets.

To prepare your chicken
• Take your chicken out of the fridge 30 minutes before it goes into the oven
• Preheat your oven to 240°C/475°F/gas 9
• There’s no need to peel the vegetables – just give them a wash and roughly chop them
• Break the garlic bulb into cloves, leaving them unpeeled
• Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil
• Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird
• Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour)
• Put the lemon inside the chicken’s cavity, with the bunch of herbs

To cook your chicken
• Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven
• Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes
• If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last hour of cooking
• Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning
• When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so
• Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy

To carve your chicken
• Remove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavour)
• Carefully cut down between the leg and the breast
• Cut through the joint and pull the leg off
• Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat
• Place these on a serving platter
• You should now have a clear space to carve the rest of your chicken
• Angle the knife along the breastbone and carve one side off, then the other
• When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath
• You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and gorgeous roast veg

http://www.jamieoliver.com/recipes/vegetarian-recipes/roast-potatoes-parsnips-and-carrots

Roast Potatoes, Parsnips and Carrots

snacks and sides | serves 4 – 6
In my eyes, a good roast potato is one of the most important things in cooking. How is it that such a humble little vegetable can make people so happy? Have a go at this recipe – it will give you potatoes that are perfectly crispy on the outside and fluffy in the middle. The principle of parcooking in boiling water, then tossing in flavoured oil and roasting until deliciously golden and crisp, is just about the same for any other root veg, particularly parsnips and carrots, so I’ve included these in this recipe too.

The best time to put the vegetables into the oven is about 40 minutes before the meat is ready to come out. While it rests there’ll be more space in the oven and you’ll be able to move the veg up to the top shelf to finish them off to perfection.

To prepare your vegetables
• If you’re cooking these separately and not as with my perfect roast chicken, preheat your oven to 200°C/400°F/gas 6
• Peel the vegetables and halve any larger ones lengthways
• Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand
• Pick the rosemary leaves from the woody stalks

To cook your vegetables
• Put the potatoes and carrots into a large pan – you may need to use two – of salted, boiling water on a high heat and bring back to the boil
• Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes
• Drain in a colander and allow to steam dry
• Take out the carrots and parsnips and put to one side
• Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked
• Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking
• Add the garlic and rosemary leaves
• Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours
• Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other

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