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Roast Chicken
What Size Chicken?
There are different types of chicken; for example, a Cornish hen is a tiny chicken that feeds one person.
A game hen is a young chicken that weighs less than two pounds,
while a broiler or fryer is approximately seven years old and ranges between 2 1/2 to 4 1/2 pounds.Here a roaster chicken is recommended, which is between 8 to 12 weeks old and weighs an average of 5 to 7 pounds.
Generally speaking, this will yield about 6-7 cups of diced cooked meat, plus bones to make a delicious stock for stew.
ROAST CHICKEN
1 Large, fat roaster chicken, around 5lb. The cost of these chickens average around £5.
If you have a larger family, opt for two chickens to make it stretch further.Ingredients
1 x 2 kg (5 lb) chicken
2 medium onions
2 carrots
2 sticks of celery
1 bulb of garlic
olive oil
1 lemon
1 bunch of mixed fresh herbs , such as, thyme, rosemary, bayOptional Vegetables for serving:
As well as the above, consider roasting potatoes and parsnips and crucifers like Brussels sprouts, broccoli, and cauliflower which also roast well.
Boiling vegetables like, peeled and cubed potatoes to make mashed potato and also boiling green beans, broccoli and asparagus for serving with your chicken dish.Method
1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
If frozen, let it defrost overnight. Make sure its fully defrosted before cooking.
2. Preheat the oven to 240°C/475°F/gas 9.3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
5. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
6. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 30 minutes.
7. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
Obvious choices are root veg: like carrots, potatoes, and parsnips.
But crucifers like Brussels sprouts, broccoli, and cauliflower roast well, too.8. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
9. Boiling vegetables for serving with the chicken is also an option for mashed potato, green beans, broccoli and asparagus.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy and mashed potato.
11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour).
Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat.
Place these on a serving platter.You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath.11. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
Don’t put the entire bird out, instead carve the meat off and reserve at least half of it for other meals, such as a chicken salad sandwiches / wraps.
When you’ve picked the carcass nearly clean, you can toss it into the crockpot or stockpot and simmer cover it with water.
Add a finely diced onion, 2 tsp of turmeric, some finely diced celery and simmer for several hours on low, covered.
You’ll have a fabulous nourishing stock that can be used to make soups or stews.FAQs
1. Is it better to roast a chicken covered or uncovered?
There’s no need to cover your chicken for roasting, as the time it takes to cook means the skin should brown just enough to be perfectly crispy.2, How do you roast a chicken so it doesn’t dry?
Baste the chicken in its cooking juices halfway through cooking to make it succulent and delicious for when it’s time to carve.3. What temperature is best for roasting chicken?
Preheat the oven to 240°C/475°F/gas 9, then as soon as you put your chicken in the oven, reduce the heat to 200°C/400°F/gas 6.Super Shepherd’s Pie
“Lean minced lamb works a treat here, and gives us a bumper hit of vitamin B12, keeping our immune and nervous systems healthy and preventing a drop in our energy levels. ”
SERVES 6
COOKS IN 2 HOURS 15 MINUTES
DIFFICULTY NOT TOO TRICKYIngredients
G / ML CUPS / OZ
500 g (1 lb) lean minced lamb
2 sprigs of fresh rosemary
1 x 400 g (15-oz) tin of cannellini beans
2 onions
2 carrots
2 sticks of celery
250 g (8 oz) chestnut mushrooms
1 heaped tablespoon plain flour
800 ml (3¼ cups) organic chicken or veg stock
800 g (1¾ lbs) swede (Rutabaga)
800 g (1¾ lbs) potatoes
2 tablespoons semi-skimmed milk
15 g (½ oz) mature (sharp) Cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon mint sauce
350 g (3½ cups) frozen peasMethod
1. Put the ground lamb into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper, and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon.
2. Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan. Cook and stir for 8 minutes, or until the beans start to pop and it’s all getting dark and gnarly.
3. Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor).
4. Stir into the pan and sweat for 10 minutes on a medium-high heat, stirring occasionally.
5. Stir in the flour, followed by the stock.
6. Bring to a boil, then simmer on a low heat with the lid on for 30 minutes.7.Meanwhile, preheat the oven to 350°F.
8. Wash the Swede (rutabaga) and potatoes (leaving the skins on for extra nutritional benefit) and cut into 1¼-inch chunks.
9. Cook just the rutabaga in a large pan of boiling salted water for 10 minutes, add the potatoes for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.
18. Check the consistency of the ground lamb—you want it slightly wetter than you think, as it will thicken further in the oven.19. Add the Worcestershire and mint sauces, taste, and season to perfection.
20. Sprinkle the peas over the ground lamb, letting them sit on the surface to help prevent the mash from sinking in too much.
21. Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area and the crispy bits.
22. Bake for 50 minutes, or until golden and bubbling.Serve with seasonal greens.
Hungarian Beef Goulash
Course: Main Course
Cuisine: HungarianThis Easy Hungarian Beef Goulash features meltingly tender beef in an unbelievably delicious sauce flavoured with paprika and caraway seeds. Quick and easy to prepare and very little washing up. What’s not to like?
(Serves 4-6 depending on appetite and accompaniments)
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 people
Calories 495kcalIngredients
Metric – US Customary
2 tablespoons olive oil
2 medium onions sliced
90 g (3 oz) smoked lardons or chopped smoked bacon (I use Tesco Finest Smoked Lardons)
4 teaspoons smoked paprika
½ teaspoon caraway seeds
3 cloves garlic crushed or finely chopped
800 g (1¾ lb) stewing beef chopped into cubes
400 g (14 oz) tin chopped tomatoes
Salt and pepper
1 large red pepper chopped into chunks
1 large green pepper chopped into chunksTo Serve…
Brown rice (or white rice/pasta/mash)
Sour cream optional
2 tablespoons parsley optionalInstructions
1. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
2. Put the onion and olive oil in an ovenproof saucepan or hob-proof casserole dish and fry gently, with the lid on for 5 minutes, until the onions are softened but not brown.
3. Add the lardons (or chopped streaky bacon) and turn up the heat.
4. Fry for 3 minutes until the lardons and onions have a little colour.5. Turn down the heat and add the paprika, caraway seeds and garlic.
6. Fry for 1 minute.
7. Add the beef and fry for 2 minutes until starting to gain a little colour.
8. Then add the tinned tomatoes, salt and pepper and bring to the boil.10. Put the lid on and transfer to the oven. (If you haven’t used an ovenproof pan, transfer to an oven dish before putting in the oven).
11. Cook for 1 hour.
12. After 1 hour, remove from the oven and add the chopped up peppers and stir.
13. Cook for a further 1 hour.14. Serve with brown rice or rice of your choice, sour cream and a sprinkling of parsley.
Slow Cooker Instructions
10. Follow the instructions above, but instead of putting the goulash in the oven, place it in your slow cooker.
11. Cook on high for 4 hours, or on low for 6-8 hours.
12. Add in the chopped peppers 1 hour before the end.Notes
Suitable for freezing.Slow Cooked Beef and Pumpkin Chilli
Course : Chilli, Main Course
Cuisine: American, MexicanWhen the evenings start to get darker and chillier, what could be better than a big pot of Beef and Pumpkin Chilli cooking away in the slow cooker all day, ready for a quick and easy meal come dinner time? (Serves 6-8 depending on appetite.)
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8 people
Calories: 507kcalIngredients
Metric – US Customary
2 tablespoons olive oil
2 onions red or white, diced
1 kg (2 lb) beef mince or stewing beef diced
6 cloves garlic crushed or grated
1 teaspoon chilli flakes or to taste
2 teaspoons cumin
2 teaspoons smoked paprika
2 x 400 g (14 oz ) tins chopped tomatoes
2 teaspoons oregano
Salt and pepper to taste
400 g pumpkin or butternut squash cut into bite sized chunks
2 red peppers cut into bite sized chunks
2 x 400 g (14 oz) tins black beans drainedRice, tortilla chips or soft tortillas to serve
Guacamole and salsa or finely diced onion, tomatoes and avocado to serveInstructions
1. Place the olive oil and onions in a large pan and fry over a gentle heat for 5 minutes until softened but not brown.
2. Turn the heat up and add the beef.
3. Fry for 3 minutes or until the beef and onions are browned.4. Lower the heat again and add the garlic, chilli and spices.
5. Cook for 2 minutes.
6. Add the tomatoes, oregano, salt and pepper and bring to the boil.Oven:
7. Transfer the chilli to a lidded ovenproof dish and cook for 1-2 hours.
8. Remove from the oven, add the pumpkin, red pepper and black beans and cook for a further 1 hour or until the pumpkin is soft and the beef is tender.OR
Slow Cooker on high:7.Add the pumpkin to 6 above in the pan on the hob and bring back to the boil.
8. Transfer the chilli to your slow cooker and cook for 4-5 hours.
9. Add the red pepper and black beans and cook for a further 1 hour or until the pumpkin is soft and the beef is tender.OR
Slow Cooker on low:7. Add the pumpkin to 6 above in the pan on the hob and bring back to the boil.
8. Transfer the chilli to your slow cooker and cook for 6-8 hours.
9. Add the red pepper and black beans and cook for a further 2 hours or until the pumpkin is soft and the beef is tender.Notes
1. The timings are a little flexible so you can fit this into your life.
2. Meals like this are really very flexible and can take a little extra cooking if need be. Choose whichever time best fits into your lifestyle.
3. If you can’t be home when the vegetables need to go into the slow cooker simply put them in from the start. They will lose their texture a little but will otherwise be fine. You may even prefer it this way, if you are not keen on vegetables!Released Tues 15 Nov 2022
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Kevin Conroy – RIP.
Kevin Conroy, best known for voicing Batman on Warner Bros.’ long-running TV show “Batman: The Animated Series,” has died after a short battle with cancer. He was 66.
“Batman: The Animated Series” originally aired for 85 episodes on Fox Kids from 1992-1995. Conroy’s deep, gravelly Batman voice was widely acclaimed by critics and comic book fans, with many regarding the actor as the definitive Caped Crusader. The series also featured Mark Hamill’s memorable performance as the Joker.
He also played an elderly Bruce Wayne in “Crisis in Infinite Earth Part 2” in 2020.
Conroy was so beloved for his Batman voice role that he continued with the character in various other DC projects, including the “Batman: Arkham” and “Injustice” video games franchises. He also appeared in various DC Universe Animated Original Movies, including “Batman: Gotham Knight” (2008), “Superman/Batman: Public Enemies” (2009), “Justice League: Doom” (2012), “Batman: The Killing Joke” (2016) and “Justice League vs. the Fatal Five” (2019), among other films. The 2019 “Justice League” animated film is Conroy’s last credited feature as Batman, and his most recent video game credit as Batman is Warner Bros.’ “MultiVersus” from earlier this year.
In the live-action space, Conroy made his feature film acting debut in 1992 romance drama “Chain of Desire,” written and directed by Temístocles López. He also starred in a recurring role on the NBC soap opera “Another World” and appeared in episodes of classic series such as “Dallas,” “Murphy Brown,” and “Cheers.”
Conroy’s voice acting was not limited to Batman. He also lendt his talents to franchises such as “Scooby-Doo” (he had a voice role on the 2019 series “Scooby-Doo and Guess Who?”) and “Masters of the Universe.” In the latter franchise, he appeared on episodes of Netflix’s “Masters of the Universe: Revelation” (playing Mer-Man in 2021) and “He-Man and the Masters of the Universe” (playing Hordak earlier this year).
Conroy most recently wrote “Finding Batman,” which was showcased as part of DC Pride 2022 earlier this year. Conroy was openly gay, making him the only openly gay actor to portray Batman. “Finding Batman” recounted the actor’s experience playing the Caped Crusader while also coming to terms with his own sexuality.
Conroy was born in Nov. 1955 in Westbury, N.Y., and studied acting under John Houseman at The Julliard School alongside the likes of Christopher Reeve, Frances Conroy and Robin Williams. He is survived by his husband Vaughn C. Williams, sister Trisha Conroy and brother Tom Conroy.
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