Welcome to all about food. This week is all about one of my favourites…roast chicken. Enjoy!
Roasts are very much a hit in our house but I would like to do something different with our Sunday lunch, especially in the warmer weather. Any suggestions?
Susan C. Castletroy
Roast chicken is one of my favourite meals and a regular dinner here. Much media attention has been given to chicken in terms of rearing, which is best organic/free range, issues with caged/battery reared etc. I have no desire to preach on the subject through this column as I think all the facts have been laid out before (pardon the pun!) and it’s up to the individual. What I do suggest is that you buy what you can afford.
Lemon and rosemary roast chicken
1 chicken - weight according to your requirements
A small bunch of fresh rosemary
1 garlic head-cut across the middle
Potatoes, peeled and quartered
Coarse sea salt
Heat your oven to 190ºc. Halve the lemons and prick one half with a fork - cut the remaining lemons into wedges and set aside. Put the half lemon into the chicken cavity with the rosemary and one half head of garlic.
Place the potatoes and the remaining garlic into a roasting tin and toss with oil and season. Move the potatoes to the edges of the tin and place the chicken in the centre. Brush butter all over the chicken and season.
Cook the chicken allowing twenty mins per pound plus an additional twenty mins, brushing the bird twice during this time with more butter.
When cooked, remove the chicken and allow to rest on a platter covered with foil. This rest time ensures moist meat.
In the meantime, turn up the oven temp to 220ºc, add the lemon wedges, toss with the potatoes and return to the oven for 15-20 mins until potatoes are crisp and golden.
Serve with seasonal vegetables.
I have received a few emails asking for a sauce or salsa to serve with barbequed meats. Salsa Verde is a perfect all-rounder…
2 cloves of garlic, peeled
1 small handful of capers
1 small handful of pickled gherkins
2 large handfuls of flat-leaf parsley
1 bunch of fresh basil leaves
1 tablespoon of Dijon mustard
3 tablespoons of red wine vinegar
120ml olive oil
Sea salt and freshly ground black pepper
Finely chop all the ingredients that can be chopped. Put this mixture into a bowl and add the mustard and vinegar. Slowly stir in the olive oil, balance the flavours with salt and black pepper. Simple as that!
Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutney’s made from local, seasonal or organic ingredients. Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.
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