Saturday, January 3, 2009

Roast Chicken

Can't get turkey for last year's Christmas dinner, so did a roast chicken instead....

1 no. chicken
6 tbsp butter
1tsp sugar
1tbsp salt
1 tsp black pepper
1tbsp Dijon mustard
1tsp paprika
1tbsp oil

½ a carrot }
1 stalk celery } diced into small pieces
½ onion }
1 tsp garlic
2tbsp raisin
¼ cup white wine
½ cup stock
1pc cinnamon
dash of salt and pepper
1 small potato – boiled and mashed
½ cup of diced toasted bread

1. Rinse the chicken thoroughly, dried it with kitchen towel. Mix salt, black pepper, Dijon mustard, paprika and oil in a bowl. Rub it all over chicken, set aside.

2. Stuffing: Fry carrot, celery, onion and garlic with 2 tbsp butter, add in raisin, white wine, stock, cinnamon stick, salt and pepper, simmer for 5-6 min, add in the mashed potato and diced toasted bread, mix well and turn off fire.

3. Fill the cavity of the chicken with the stuffing, use satay stick to close up the cavity tightly. Place chicken in preheated 160°C oven, baked for 1hour, turn oven to 180°C and baked chicken for a further 10min, brush butter on chicken at 15min interval. Remove chicken from oven and let it rest a while before carving it.

No comments: