Wednesday, 12 November 2014

Slow Roasted Whole Chicken

This gives beautifully succulent meat which just falls off the bones. It's great meat to come home to after a day at work. You'll need quite a large slow cooker, at least 4.7L.

Ingredients:

  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • freshly ground pepper
  • 4 sticks of celery, washed and cut into pieces about an inch in length
  • 5 carrots, peeled and cut into pieces about an inch long
  • 3 cloves of garlic
  • 1 whole chicken, about 1.6 kg
  • 1 lemon, cut into quarters

Method:

  1. Mix the salt, paprika, onion powder, thyme and pepper in a small bowl.
  2. Place the celery and carrots in the bottom of the slow cooker.
  3. Crush the garlic with a garlic crusher and rub it over the outside of the chicken.
  4. Rub the salt and paprika mixture over the outside of the chicken.
  5. Place the lemon quarters inside the chicken, removing any bags of jiblets if present!
  6. Place the chicken into the slow cooker and make sure the lid still fits over the pot.
  7. Cook on low for 7 to 8 hours.
  8. Heat the grill (or broiler) on a medium heat.
  9. Very carefully lift the chicken out of the slow cooker into an oven proof dish. Don't worry if it falls apart, just lift all the pieces into the dish.
  10. Brown the meat under the grill for about 10 minutes or until nice and crisp.
  11. While the meat is grilling, strain the carrots and celery from the cooking liquid (which makes a great stock) and place the vegetables onto the plate.
  12. Once the chicken is browned, carve and serve onto the plates.

Serves 4 to 5 with potatoes on the side.

Monday, 10 November 2014

Roasted New Potatoes

This is nice and easy to make ahead of time and then just pop in the oven and leave it to cook so you can focus on your main course. If your oven has a timer function then you can even use that to have these ready when you get back from a day at work.

Ingredients:

  • 1kg new potatoes, washed and dried
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried oregano

Method:

  1. Pre-heat the oven to 200 degrees (180 degrees for a fan oven).
  2. Put the potatoes into a large roasting tin.
  3. Drizzle the oil over the potatoes and toss them around until they are evenly coated.
  4. Sprinkle the dried herbs over the potatoes and mix well.
  5. Roast in the oven for 50 minutes.
  6. Serve, possibly sprinkled with a little sea salt.

Serves 4 to 5 as a side dish.