We don't
usually have a Sunday Roast Lunch but this was an exception. I wanted to try using fresh ginger when
roasting the chicken.
First I let
the chicken sit on the bench for an hour or so to come up towards room
temperature.
I prepared
a mix of softened butter, grated ginger, a teaspoon of garlic infused olive
oil, a teaspoon of mixed fresh herbs (chopped) and a squeeze of lemon
juice. I also added salt, white pepper
and a teaspoon of turmeric powder.
I slid this
mixture under the skin on the breast of the chicken – as you can probably see
from the pic, I must have been a bit rough with it because the skin broke apart
in the oven. It didn't seem to affect
the taste though. I also rubbed a bit of
the butter mix over the outside of the chicken too.
I put a cut
up lemon into the cavity of the chicken.
I then
popped the chicken onto a rack in the roasting tray and put a small amount of
wine and coconut water in the bottom – say ¼ cup in all.
I roasted
the chicken for one and a half hours in a moderately hot oven.
When your
chicken is pretty much done you cook some pasta of your choice. After taking the chicken out of the pan you
remove the rack and then pour off a bit of the fat and then put it on the hob
adding some tomato passata. Once this
has boiled a bit you can add your cooked pasta to it – and there you have a
pasta sauce from the pan juices.
This was simple and tasty.
Delicious, Carole! I have some fresh ginger I don't know what to do with (I over-bought). Was going to throw it in the freezer, but I like the idea of using it for roast chicken. Have never done that!
ReplyDeleteThank you for sharing with See Ya in the Gumbo this week!
This looks delicious! I'm bookmarking to try :)
ReplyDeleteThis is a beautiful Roast Chicken just perfect for Sunday! Thanks so much for sharing with Full Plate Thursday and hope you are having a great week!
ReplyDeleteCome Back Soon,
Miz Helen