With chillier weather upon us, what better way to feel cosy than with these delicious dishes?
Lisa Goodwin-Allen’s roast chicken with ultimate stuffingPreheat the oven to 120°C. Remove the wishbone from the chicken by making a small cut either side of the bone, scraping slightly to expose the wishbone then twist and remove.by rubbing your hand underneath the skin, using your thumb to carefully release it. Put the diced onion into a small saucepan, add a dash of olive oil and cook on a medium heat for one to two minutes until soft. Remove and set aside.
Place the chicken back in the oven for a further 15 minutes until golden. Remove, carve and serve with the vegetables of your choice.Peel and roughly chop the onion and the garlic. Toss in a bowl with sea salt and the fresh sprig of thyme. Once you have cooked for between an hour and an hour and a quarter, the chicken should be golden. Remove from the oven and check if sufficiently cooked by inserting a knife tip into the leg joint between the thigh and body. The juice which runs out should be clear with no sign of blood. If unsure, cook for another 15 minutes, as a roast chicken is better well cooked and tender.
Using a wooden spoon, scrape the sides of the roasting tray to remove the thick roast juices. Cook and reduce the liquid in the tray for three minutes then remove and strain through a sieve, into a saucepan. Drizzle the batter in to a pan of shallow oil on a medium heat and allow it to crisp up to form little curry scraps. Once these are crisp, drain and place on to a plate with some kitchen paper.
Meanwhile, to make the bread sauce, place the milk, cream, clove-studded onion and bay leaf in a pan over a gentle heat and warm through. Remove and discard the onion and bay leaf. Add the breadcrumbs, stir in and keep warm.Slice the potatoes on the game-chip setting of a mandoline or slice very thinly. Deep-fry until crisp and golden brown, drain on kitchen paper and sprinkle with salt.Tom Kerridge’s weekend roast chickenEverybody loves a roast chicken.
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