Genealogy Forum UK

I have defrosted a Chicken
a whole one! no expense spared

now anyone any ideas how to cook it other than Roast it

maybe a Lemon chicken
or just add this and that Rosemary etc

ideas means a decent dins tonite

We cook our chicken in different herbs and it is really nice, also we marinat with Piri piri and that gives it a nice flovour.

Annie

As there's only the two of us we rarely cook a whole chicken. You could finely chop some herbs and some lemon rind and a bit of garlic (or any combination of those) and mix it with some butter. Loosen the skin over the breast by slipping your fingers in between the skin and the flesh from either, or both, ends and slide the herby butter mix in, spreading it around as best you can (I find shoving a lump in and massaging it from the outside works best). Stick a lump of butter, a few bits of herbs, lemon, garlic etc. into the carcase and roast the thing as usual. 20 minutes before serving take the bird from the roasting tray and leave in a warm place to rest, deglaze the pan with Noilly Prat or white wine and add some chicken stock, bring to the boil. For a rich, velvety gravy whisk in more butter 'til the sauce amalgamates or thicken with a bit of slaked cornflour. Serve with fresh cooked summer veg (peas, green beans, broad beans and/or courgettes) and roasted old, or plain boiled new, spuds.

Thanks guys!

I often do it based on some super chicken I bought in a market in Spain.

Put some unpeeled garlic cloves in the bottom of a casserole, sprinkle on some dried oregano/thyme (or fresh herbs if you have them) and drizzle in some olive oil. Role the chicken around in the oil a bit, rub it over. Cover the casserole and bake.

I have a pyrexdish witha glass lid that I use so I can see how it is getting along. The advantages of this method are that it stays really moist and does not mess-up your oven