Roast Poultry, Game etc

#1
Lemon Stuffed Chicken

1 x chicken
5 x lemons
lots x garlic
olive oil
salt, black pepper,
oregano/"wild marjoram"
potatoes

Take chicken, and stab repeatedly all over with knife. Insert slivers of garlic cloves (I use a lot) in holes. Rub chicken with juice of 4 lemons, olive oil, pepper, salt and literally powder with the herbs. Stuff chicken with as many lemon husks as can be rammed up anus. Roast in large dish, as for chicken.

Peel and boil potatoes, drain, then shake violently in pan to roughen up the edges. Place in the roasting dish, around the chicken, ladling the juices over them. Douse with lemon juice, salt, oregano, oil etc. When the chicken begins to blacken, turn it over, adding more oil/seasoning/lemon juice and cook till skin crispens and potatoes are nicely roasted.

Eat.

Very simple, very tasty, esp. with a nice Montepulciano.
 
#2
Rump's,

I take it the chicken is already dead before you, 'stab repeatedly all over with a knife' - Is there a Doctor in the house please ?

And the dish is called ' Chicken in the Rough ' No prints, DNA, footprints or tyre tracks. Sssch..!
 
#3
Might I suggest that, by only sticking one or two lemon quarters (and poss. a sprig or two of thyme) up the aforementioned birds harris, it will allow more air to circulate around the interior cavity, and more flavour will penetrate the meat. In this case, less is most certainly more.
 
#4
Wot ever you do - do not buy a Capon. This huge monster has a pellet injected into it's neck to emasculate it and build up growth. So just think about the effect on you a few months later.

Merry Christmas.
 
#7
Roasting potatoes is an acquired art, and it can take a lifetime to achieve the best results.

IMHO, a proper roast potato should be crunchy on the outside, but still soft on the inside.

My method is this:
1. Prepare your spuds: peel and chop into similar sized pieces (this can be done in advance and if you store them in cold water it will prevent browning)
2. Par boil your potatoes for about 5-10 minutes, so that they start to soften, but don't fall apart
3. Drain and roughen your potatoes, as described by Rumplestiltskin. Leave them covered when finished as this helps keep the heat and moisture in.
4. Preheat you fat/oil on the stove. Some people say that fat/lard works is than oil, but I find olive oil gives a better crunch. You should definitely use a different oven dish from the meat though.
5. When your oil is spitting hot (test by adding a small drop of water), pile in your potatoes. The dish should be big enough that they can all sit in the oil. Roll them over/baste them to ensure that they are fully coated and stick em in the oven. Depending on the size/shape of your oven, the potatoes should be above the meat.
6. Roast for 40 mins to 1 hr on a fairly hot oven and continue to baste as needed.

Enjoy!
 
#10
And for all you poverty stricken students out there, a decent joint cooked on Sunday and kept in the fridge will provide you with enough meat for the rest of the week.

PB
 
#11
PassingBells said:
And for all you poverty stricken students out there, a decent joint cooked on Sunday and kept in the fridge will provide you with enough meat for the rest of the week.

PB
Winners don't do drugs! :thumright: :D

Alternatively, just go to Nandos and have their chicken-it's rather nice even if it is KFC for the Middle Classes...
 

Ventress

LE
Moderator
#12
You must "Chuff" the barboiled spuds before getting them in the smoking goose fat.

Chuff: To rattle the spuds about the pan without any water and lid on til they become fluffy.
 
#13
I'll agree with the potato advice above... esp. use of goose fat, or duck fat. Which brings me to:

#2

Duck with Plums & Slivovitz

The timings/quantities are a bit hazy, as I was very drunk when I first came up with it, and at every subsequent attempt. Just potter around with the sauce, and you'll know when it's right.

1 x duck
1 x bottle of slivo: try and get the clear, home-distilled stuff rather than the yellow Croatian piss
lots x plums
muscovado sugar
garlic
soy sauce
cinnamon
salt

Grab duck. Pull out innards from inside, saving liver. Slit a sort of cross-hatching pattern across its back. Rub with cinnamon and salt. Roast on about 150 c with potatoes, as above- Mmm.

Meanwhile: stew the plums in a pan with a good slug of slivo and a wee bit of garlic until it turn into a sort of jam. Add the sugar if necessary, but not too much. If it's too sweet, add the soy sauce, or failing that, balsamic vinegar to even it out. Add some cinnamon, to taste. Keep adding constant dribbles of slivo to keep it quite liquid.

While it's cooking, lightly fry the liver with butter, a smidgeon of the duck fat and garlic, remove, mash/crush/chop with a fork and smear on a small bit of toast- say the end of a crusty loaf. This is to keep you going while you're cooking/drinking, and to test the sauce with.

When it's ready, carve the duck, pour/spoon the sauce all over. Eat with finely sliced cucumber, dressed with lime juice and black pepper, on the side.
 
#15
Rumpelstiltskin said:
Lemon Stuffed Chicken

1 x chicken
5 x lemons
lots x garlic
olive oil
salt, black pepper,
oregano/"wild marjoram"
potatoes

Take chicken, and stab repeatedly all over with knife. Insert slivers of garlic cloves (I use a lot) in holes. Rub chicken with juice of 4 lemons, olive oil, pepper, salt and literally powder with the herbs. Stuff chicken with as many lemon husks as can be rammed up anus. Roast in large dish, as for chicken.

Peel and boil potatoes, drain, then shake violently in pan to roughen up the edges. Place in the roasting dish, around the chicken, ladling the juices over them. Douse with lemon juice, salt, oregano, oil etc. When the chicken begins to blacken, turn it over, adding more oil/seasoning/lemon juice and cook till skin crispens and potatoes are nicely roasted.

Eat.

Very simple, very tasty, esp. with a nice Montepulciano.
Never cook your roasties with poultry or pork due to the risk of Salmonella, It's ok and perfectly natural to cook them with beef and lamb however. Goose fat is a must if cooking seperately from the meat though and only use ground black pepper and ground rock salt to season, rosemary is also a good addition to roasties especially with lamb.
 
#16
saintstone said:
Rumpelstiltskin said:
Lemon Stuffed Chicken

1 x chicken
5 x lemons
lots x garlic
olive oil
salt, black pepper,
oregano/"wild marjoram"
potatoes

Take chicken, and stab repeatedly all over with knife. Insert slivers of garlic cloves (I use a lot) in holes. Rub chicken with juice of 4 lemons, olive oil, pepper, salt and literally powder with the herbs. Stuff chicken with as many lemon husks as can be rammed up anus. Roast in large dish, as for chicken.

Peel and boil potatoes, drain, then shake violently in pan to roughen up the edges. Place in the roasting dish, around the chicken, ladling the juices over them. Douse with lemon juice, salt, oregano, oil etc. When the chicken begins to blacken, turn it over, adding more oil/seasoning/lemon juice and cook till skin crispens and potatoes are nicely roasted.

Eat.

Very simple, very tasty, esp. with a nice Montepulciano.
Never cook your roasties with poultry or pork due to the risk of Salmonella, It's ok and perfectly natural to cook them with beef and lamb however. Goose fat is a must if cooking seperately from the meat though and only use ground black pepper and ground rock salt to season, rosemary is also a good addition to roasties especially with lamb.
In an industrial setting perhaps, although the risk is low. In domestic catering, the heat produced will destroy Salmonella and the risk is so negligable that it is virtually non existant (unless you like your meat raw)
 
#17
Cut legs, wings and breast meat off the chicken (throw carcuss to dog). Cut the breast meat into strips. Make a marinade of three lemons, salt, pepper, garlic, thyme. Put all meat in a bowl, apply marinade, seal bowl with clingfilm and put in fridge for 24 hours. Cook in overn or on BBQ.
 
#18
dpcw said:
Cut legs, wings and breast meat off the chicken (throw carcuss to dog). Cut the breast meat into strips. Make a marinade of three lemons, salt, pepper, garlic, thyme. Put all meat in a bowl, apply marinade, seal bowl with clingfilm and put in fridge for 24 hours. Cook in overn or on BBQ.
And once the dog has choked on the chicken bones, shave it and put it on the bbq next to the chicken. The kids will love it, standing there with tears running down their little faces as daddy passes them a roll filled with Rover. 'What you crying about? You said you wanted a hot dog, so I got you a hot dog'. Dunno what's wrong with them these days :roll:
 

ugly

LE
Moderator
#19
Raw chicken bones are fine for dogs, mine get them all the time!
 
#20
Anyone got any interesting recipies for cooking a goose then?

the_matelot said:
Winners don't do drugs! :thumright: :D

Alternatively, just go to Nandos and have their chicken-it's rather nice even if it is KFC for the Middle Classes...
How a Matelot can consider himself to be middle class is of course a whole thread in itself!
 
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