Archives for category: Meat

Hello everyone,

So I have kind of become this expert at roasting chicken ever since my parents gave me a couple of years this great dish:

 

 

 

 

 

 

 

 

 

 

First off, the dish you roast your chicken in will make a big difference.  I trully love cooking with the above dish.  I suggest you get yourself one if you don’t already have it, such a great investment.  I cook most of my meats in there (roast pork, etc).

When I buy a chicken I never really do it by looking at the kg., I just have a sense of the size and go from there.

However, for this example, just get an average size chicken.

Pre-heat your oven for about 30 minutes at about 450 farenheit (230C)

Meanwhile, make sure the chicken is well emptied.

I stuff my chicken with lots of different things depending on my mood and also on what I have in the fridge.  I find it gives it moisture.

But here is one that I love and I think it’s a perfect spring-summer option.  Stuff your chicken with half a lemon (and you can also add some coriander leaves if you have some).

Then the other half of the lemon, squeeze it all over your chicken once you have set it in the dish.

Add on top of that olive oil and on the top of the breasts put some oregano and quite a lot of pure sea salt like “sel de guérade”.  This is what is going to help your chicken to become crispy. Add some pepper too.  Don’t be afraid to use your hands to rub in the lemon, oregano, oil, salt and pepper.

And lastly, this is the secret of a tender chicken, add about 300-500 ml of water around your chicken.  The water should go almost half way up the chicken’s side.

Set your chicken in the oven with the lid on for 1h.

Once the hour has passed, take off the lid, check if there is still some water, if there is very few left add about 150ml.  Put the chicken back in the oven for another 30 minutes WITHOUT the lid on the dish.  Once that time is up, check if your chicken is golden, if you like it more crispy, you can put your oven on grill mode for about 3-5 minutes but stay close by so that it does not burn the chicken, that depends on the oven.

 

 

 

 

 

 

 

And voilà!!! You should have a well cooked tender and moist chicken with a nice cooking juice.  Serve a nice chicken breast with some rice, cooking juice and full spoon of green plain yoghurt.

Let me know how it goes =)

D.

 

Hi guys,

Hope you are enjoying your beautiful weekend.

If you have some time tonight, try this recipe out.  Usually it’s done with white wine but as I was out of that, I tried it with rosé and it turned out delicious.

My cupboard ingredients (recipe for about 3 people):

3 chicken breasts, boned, trimmed, and halved
3 tbsp. butter
10-12 fresh sage leaves
3/4 of a cup of dry white wine or rosé wine
Salt and pepper
How to
Step 1
Place the chicken breast halves so the breasts are flat. In a sauteing pan, melt the butter. Add the sage and on a medium high flame, brown the chicken halves, lightly on both sides.
Step 2
Sprinkle with salt and pepper, then add half of the wine.
Step 3
Turn the breasts as they cook and as the wine reduces, add the rest of the wine. The chicken should be cooked in about 8-12 minutes, depending on the breast size.
Step 4
Place chicken on serving dish or plate. Pour pan juices and sage over and serve.
Garnish
I served it with nice crispy oven-baked fries topped with Guérande sea salt but you could simply have a nice lamb’s lettuce salad with olive oil and balsamic vinaigrette on a warm spring night.
Bon appétit!
D.