01 March, 2010

Traditional English Sunday Roast

Ahh, I feel so full.
I've just made - for the first time! - a full English Roast Chicken with all the trimmings. I don't understand why people think cooking is so hard, it's easy-peasy to make a roast! I just think people can't be bothered with all the peeling, chopping and roasting. Yeah, to be honest, it does take ages. 2 and 1/2 hours for me. That was for three people. I really don't want to bog you down with a recipe for this one, you all should know how to peel vegetables, chop 'em up and whack 'em in a pan of boiling water until you can slide a knife easily through them. (Well, if you didn't, there you go!) We had a medium-sized chicken for roasting, without giblets, so that was easy. Just pop into a deep dish, brush with vegetable oil for crispyness and cook for about an hour or so on 190C. Now Roasties, on the other hand, a lot of people don't know how to make. I'll let you in on the secret for extra-extra-crispy ones:

You will need roasting potatoes.
As many as you want, depending on how many you are serving.
Wash them. Peel them. Chop them down. Boil them. When you can slide a knife easily through one of the potatoes, they are ready to be baked. If you want them crispy, leave them another five minutes. This allows for the potato to become fluffy and break apart on the edges easily. Drain off your 'taters in a colander. Transfer to a deep oven-proof dish and completely cover in cooking oil. Use a cooking brush to really drench the potatoes. If you want, sprinkle some mixed herbs over them to give them a kick. Pop the dish in the oven. Roast for about 30 minutes or until your preferred crispyness. Done!
And here is what I made earlier:
Roast chicken with herby roast potatoes, carrot and swede mash, green beans and sage and onion stuffing. There was a boat of chicken gravy, too. Dessert comes next :)

Kirsten x

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