We often don't have all the ingredients we want, and have to deal with those that are at hand. Whole chickens are frequently on "special" in Tesco or Sainsbury in London, with extra special grain-fed, range-raised birds available in the markets. So we have a London (Southbank or Borough - to be very specific) version of roast chickens with new potatoes that is browned and basted with rosemary and balsamic vinegar. Ginger is still a staple. The bird is tasty and tender, baked on its breast. While the seasonings may change, can't do without the chicken!
Chicken, whole roasting bird, 3-4 lbs
Rosemary, 2-3 tablespoons
Balsamic vinegar, 4 tablespoons (or just under half cup)
Ginger, thumb-sized piece, sliced finely
Salt, teaspoon
Brown sugar, heaping tablespoon
Potatoes, 6 -8 small
Cut away fat from neck and lower cavity of the bird. Heat oven to 180 degrees C (350 on an American oven). Mix all seasonings together. Stuff a heaping teaspoon of seasonings under the skin between the thigh and breast, on both sides. Put seasoning into cavity. Drizzle the rest over the breast, wings and legs. Place breast up in the baking dish. Arrange potatoes around the bird. Place in oven and bake for 30 minutes. Remove from oven and turn the bird over, back up. Turn over potatoes. Put seasonings that collect in the dish on the back of the bird and baste every 20 minutes or so, cooking for another 70 to 80 minutes. If there are no juices in the dish, add up to half cup of water. Once you have pan juices, there's no need to add water.
Remove from oven and cool for a few minutes before cutting up along the joints. Serve with a fresh salad.
Chicken roasted in Orion's kitchen, London
Chicken, whole roasting bird, 3-4 lbs
Rosemary, 2-3 tablespoons
Balsamic vinegar, 4 tablespoons (or just under half cup)
Ginger, thumb-sized piece, sliced finely
Salt, teaspoon
Brown sugar, heaping tablespoon
Potatoes, 6 -8 small
Cut away fat from neck and lower cavity of the bird. Heat oven to 180 degrees C (350 on an American oven). Mix all seasonings together. Stuff a heaping teaspoon of seasonings under the skin between the thigh and breast, on both sides. Put seasoning into cavity. Drizzle the rest over the breast, wings and legs. Place breast up in the baking dish. Arrange potatoes around the bird. Place in oven and bake for 30 minutes. Remove from oven and turn the bird over, back up. Turn over potatoes. Put seasonings that collect in the dish on the back of the bird and baste every 20 minutes or so, cooking for another 70 to 80 minutes. If there are no juices in the dish, add up to half cup of water. Once you have pan juices, there's no need to add water.
Remove from oven and cool for a few minutes before cutting up along the joints. Serve with a fresh salad.
This looks so delicious and easy to do! I'm planning to cook this on labor day, which is this Monday. I will send a pic! :)
ReplyDeleteSue: If you are cooking it in your oven, you will need to use 350 degrees.
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ReplyDeleteI cooked this chicken last night, and it came out so juicy! The flavor was amazing too. It was a great balance of flavors where not one ingredient was overpowering.
ReplyDeleteI did, however, had to do a little improvising and used red wine vinegar instead of balsamic. It tasted amazing to me!
Also, I was diligent and basted the chicken every twenty minutes. I gave it love and it loved me right back!