date: 2020-09-30T09:17:33.183Z
image: https://img-global.cpcdn.com/recipes/6131778201845760/751x532cq70/roast-chicken-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/6131778201845760/751x532cq70/roast-chicken-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/6131778201845760/751x532cq70/roast-chicken-recipe-main-photo.jpg
author: Donald Paul
ratingvalue: 4.3
reviewcount: 12
recipeingredient:
– “1 bird Cornish Game Hen” – “1 sandwich bread 2 slices Sliced bread” – “1/2 Apples Jonathan apples” – “1 Herb seasoned sausage” – “1/4 Onion” – “1 tbsp Dried cranberries” – “1 dash of each Dried sage dried thyme dried rosemary nutmeg” – “1 tbsp Parsley finely chopped” – “1 A Natural salt” – “1 tbsp A Lemon juice” – “1 tsp A Honey” – “1/2 tsp A Grated garlic” – “1 twig A Fresh thyme” – “2 tsp coating A Olive oil” – “1/4 Chicken consomm cube” – “1/3 B Onion” – “1/2 B Carrot” – “1 B Celery” – “1 B Bay leaf” – “100 ml Wine” – “3 tbsp Balsamic vinegar”
recipeinstructions:
– “Marinate the chicken the day before. Combine all of the A. ingredients except for the oil. Once the salt has dissolved, add the oil and stir. Rub this into both the outside and inside of the chicken. Place the chicken into a tightly sealed bag and let it marinate in the refrigerator overnight. (If the internal organs are still intact, remove so that the stuffing can be placed inside.)” – “Make the stuffing. Chop the apple and bread into 1 cm cubes. Cut the sausage into 5 mm cubes and mince the onion. Heat a small amount of oil in the frying pan and cook the onion on low heat. Once tender, add the sausage.” – “Add the apple and cook. Once everything has become tender, add enough water to just cover the ingredients. Dissolve in the consomme cube, add the bread, the cranberries, and the dried herbs. Mix everything together. If it's still too watery, let the water boil down and cook until the ingredients become soft enough pack easily into the chicken. Once cooled, mix in the parsley.” – “Stuff Step 3 into the stomach of the bird. Fold the butt end inside to close it off and hold closed with toothpicks. Tie the legs together with string. Spread the B. vegetables in the pot and place the chicken on top. Lightly coat with olive oil and roast.” – “In order to keep the surface from drying out, occasionally scoop the juices from the meat over the bird. At the same time, poke it with a metal skewer and roast until the juices run clear. It will take about 45 minutes – 1 hour (with a 500 g chicken). Adjust the time depending on the size of the bird.” – “Once it's done, remove the chicken from the oven and cover with aluminum foil to retain the heat. Meanwhile, make the sauce. Add 100 ml of water, the wine (white or red), and the balsamic vinegar to a pot and turn on the heat. Scrape off the flavorful vegetables from the pot. Once the liquid has decreased by about 1/2, strain it and season.” – “Taste the sauce. If it's too thin, add some soy sauce or salt. Since the bird is small, I don't think you'll be able to stuff it with all of the stuffing, so you can put it in ramekins or another type of dish and roast it together with the chicken. This dish is garnished with a bay leaf and rosemary, and accompanied with potatoes and baked fava beans.”
categories:
– Recipe
tags:
– roast – chicken
katakunci: roast chicken
nutrition: 126 calories
recipecuisine: American
preptime: “PT34M”
cooktime: “PT30M”
recipeyield: “1”
recipecategory: Lunch

![Roast Chicken](https://img-global.cpcdn.com/recipes/6131778201845760/751x532cq70/roast-chicken-recipe-main-photo.jpg)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roast chicken. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Learn how to make perfect roast chicken right in your own kitchen. We'll tell you the tools, spices, and cooking tips you'll need to roast a whole chicken, including how long to cook it and how to get the. Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit).

Roast Chicken is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Roast Chicken is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook roast chicken using 21 ingredients and 7 steps. Here is how you cook that.

##### The ingredients needed to make Roast Chicken:

1. Prepare 1 bird Cornish Game Hen 1. Prepare 1 sandwich bread, 2 slices Sliced bread 1. Get 1/2 Apples (Jonathan apples) 1. Make ready 1 Herb seasoned sausage 1. Take 1/4 Onion 1. Make ready 1 tbsp Dried cranberries 1. Get 1 dash of each Dried sage, dried thyme, dried rosemary, nutmeg 1. Make ready 1 tbsp Parsley (finely chopped) 1. Get 1 A. Natural salt 1. Prepare 1 tbsp A. Lemon juice 1. Prepare 1 tsp A. Honey 1. Get 1/2 tsp A. Grated garlic 1. Take 1 twig A. Fresh thyme 1. Take 2 tsp + coating A. Olive oil 1. Prepare 1/4 Chicken consommé cube 1. Prepare 1/3 B. Onion 1. Make ready 1/2 B. Carrot 1. Get 1 B. Celery 1. Take 1 B. Bay leaf 1. Make ready 100 ml Wine 1. Get 3 tbsp Balsamic vinegar

Roast Chicken slathered with a garlic-herb-lemon butter then oven roasted to golden crispy The best Roast Chicken recipe is…. …. juicy on the inside and crispy on the outside with golden skin. A perfectly roasted chicken can be one of the most comforting or elegant meals you make. Unfortunately, many people are frustrated by roasted chicken with soggy skin. This roast chicken is a real show stopper, perfect for Christmas or a big Sunday lunch.

##### Instructions to make Roast Chicken:

1. Marinate the chicken the day before. Combine all of the A. ingredients except for the oil. Once the salt has dissolved, add the oil and stir. Rub this into both the outside and inside of the chicken. Place the chicken into a tightly sealed bag and let it marinate in the refrigerator overnight. (If the internal organs are still intact, remove so that the stuffing can be placed inside.) 1. Make the stuffing. Chop the apple and bread into 1 cm cubes. Cut the sausage into 5 mm cubes and mince the onion. Heat a small amount of oil in the frying pan and cook the onion on low heat. Once tender, add the sausage. 1. Add the apple and cook. Once everything has become tender, add enough water to just cover the ingredients. Dissolve in the consomme cube, add the bread, the cranberries, and the dried herbs. Mix everything together. If it's still too watery, let the water boil down and cook until the ingredients become soft enough pack easily into the chicken. Once cooled, mix in the parsley. 1. Stuff Step 3 into the stomach of the bird. Fold the butt end inside to close it off and hold closed with toothpicks. Tie the legs together with string. Spread the B. vegetables in the pot and place the chicken on top. Lightly coat with olive oil and roast. 1. In order to keep the surface from drying out, occasionally scoop the juices from the meat over the bird. At the same time, poke it with a metal skewer and roast until the juices run clear. It will take about 45 minutes – 1 hour (with a 500 g chicken). Adjust the time depending on the size of the bird. 1. Once it's done, remove the chicken from the oven and cover with aluminum foil to retain the heat. Meanwhile, make the sauce. Add 100 ml of water, the wine (white or red), and the balsamic vinegar to a pot and turn on the heat. Scrape off the flavorful vegetables from the pot. Once the liquid has decreased by about 1/2, strain it and season. 1. Taste the sauce. If it's too thin, add some soy sauce or salt. Since the bird is small, I don't think you'll be able to stuff it with all of the stuffing, so you can put it in ramekins or another type of dish and roast it together with the chicken. This dish is garnished with a bay leaf and rosemary, and accompanied with potatoes and baked fava beans.

It isn't usually cooked with shallots but we've added a few to make the sauce extra delicious. Roast chicken makes a great family dinner. Blue Jean Chef Meredith Laurence teaches you how to roast a chicken. Inventive recipes that give whole roast chicken some serious perk, from flavour additions to Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin.

So that’s going to wrap it up with this special food roast chicken recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!