Sunday Roast

One best thing about a Sunday is Roast....MMMMMM!! 

So Yesterday I made a sunday roast for 4 people and a small portion for mark. 

Roast Chicken stuffed with sage and onion stuffing with roast potatoes & parsnips, carrots and red cabbage. 

How to do my Chicken Roast:

Stuffing

Ingredients:

• 25g butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 100g fresh white breadcrumbs
• 2 tbsp chopped fresh thyme, sage, tarragon & parsley
• 2 tsp dried mixed herbs
• 1 beaten egg
• salt and freshly ground black pepper

1. Melt some butter and heat the finely chopped onion until cooked and soft. 
2. But the cooked onion into a bowl and add the breadcrumbs herbs egg and seasoning. 
3. Mix well

 

Chicken

Ingredients:

• 25g butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 100g fresh white breadcrumbs
• 2 tbsp chopped fresh lemon thyme, sage, tarragon, rosemary & parsley
• 2 tsp dried mixed herbs
• 1 beaten egg
• salt and freshly ground black pepper

1. Preheat oven to 200°C 
2. I used a corn fed chicken as they are juicy and have a more intense flavour. 
3. I rubbed olive oil all over then sprinkled salt, pepper, rosemary and lemon thyme.
4. I grated lemon skin which I rubbed on the chicken (don't use too much or it will be to lemony) 
5. I stuffed it up the bum bum of the chicken and used a spoon to make sure it reaches the neck as well. (with remaining stuffing roast it in the last 20-30mins of the chicken. 
6. I didn't have the best of roasting tins, but if you want a good roasting tin use one with a rack so you can put some water below the rack to moisten the chicken. I checked the chicken every 30 mins and would sprinkle water to insure the chicken doesn't dry up. 
7. I turned the temperature of my oven down as the outside of the chicken was starting to turn crispy. 
8. My chicken took 2 hours to roast, to check if it is cooked poke something threw the thick part of the thigh, the juice should be clear. 

Potatoes & Parsnips

Ingredients:

• Potatoes
• Parsnips
• Rosemary & marjoram 
• Goose fat 
• Salt 

I had to roast the vegetables separately from the chicken as I didn't have a big enough oven (I had a microwave oven). If this happens wrap the chicken in tin foil, if it gets cold put it in the oven for 10 mins. 

1. Wash and chop the potatoes into half or quarters depending on how big they are. 
2. I par boil the potatoes with salt for approx.10 mins 
3. Allow this to cool outside so that the potatoes are dry.
4. While this is drying cut the parsnip into chunky chip sort of sizes. 
5. Cover with cold water and bring to the boil, once boiled reduce heat and simmer for 5 mins. 
6. Now we can bring the potatoes back in to the picture. 
7. Cover the parsnips and potatoes generously with goose fat then season with salt and add chopped rosemary and marjoram.
8. Pop it in the oven and cook for 25-35 mins (until golden brown)  I moved around the potatoes & parsnips from time to time.

Red Cabbage

Ingredients:

• 1 tpsp vegetable oil 
• Shredded red cabbage (I used a good amount for 4 people)  
• 1 Chopped red onion
• 1 tsp of cinnamon 
• 1 tsp of paprika 
• Some red wine 
• 100ml of vegetable stock
• Salt & pepper

1. Heat the vegetable oil and add the chopped onion and shredded red cabbage cook for about 5 mins. 
2. Add the vegetable stock, cinnamon, paprika and red wine and simmer until most the water has evaporated & the veg is tender, mine took about the same time as the potatoes and parsnips roasted.

Carrots 

With the carrots and chopped them up again to chunky chip sizes, boiled with salt for about 5-8 mins or until cooked but still crunchy. 

Then I drained it and added a blob of butter. 

I usually make my gravy on a gas hob, but I had an induction cooker. 

I didn't want to mess up the gravy

I was lazy and bought ready made gravy!!!