Jason King
AmyHuangSydney Table Roast Chicken
January 31st 2010 00:05
I am living on a strict budget at the moment due to so many things requiring to be paid off and am also selling numerous items on Ebay to get cash together to a) pay the car rego and b) save for a trip to Japan next January plus c) to generally afford to live in the Sydney area.
My meal budget for the week for all my food stuff at home is generally about $60-. To make this stretch I always cook a meal that allows me a few extra nights of leftovers and some meat for sandwiches etc.
Last night, while the entire of Orble crashed without apology or explanation, I was at home feeling sick with a new bout of the flu. I wanted to cook something yummy and wholesome to eat while enjoying catching up on the entire season 2 of Merlin - bloody awesome by the way - so decided to cook up a chicken roast. I found the 1.5kg roast on sale for $7- at Coles and scored numerous vegetable for about $3- - awesome chicken roast for $10-.
YOU WILL NEED:
1x 1.5KG (or thereabouts) chicken
3X large potatoes peeled and chopped into large bite size piece
1X broccoli
2X carrots, cut into rough chunks
Any other veg you want
Olive oil or vegetable oil - last night I cooked mine in rice bran oil
7X cloves of garlic - 4 of them halved and 3 whole
sea salt
pepper
5X rosemary sprigs (if you don't you should have a pot of this in your yard - as long as it gets water and direct sun it will NEVER die)
Piri piri or chili flakes
1X lemon cut in half
whatever extra herbs you want
1x large oven roasting pan
YOU WILL NEED TO:
* Preheat oven to 170degree Celsius (340F)
* Remove chicken from it's bag and wash it down in the sink - I just shake it up and down to dry it out - a little bit of water on it is a good thing
* Place it in the baking dish and pour about three tablespoons of oil over it and then get dirty and rub this all over the chicken - turn the chicken around and spread the oil - make sure it covers every part of the chicken
* Then stuff the chicken cavity with the halved lemon and the rosemary, if you want you could also add some more garlic into the cavity or create your own stuffing if this is what you like
* Then with the four garlic cloves that have been halved - I slide these under the skin (between skin and meat) and try to get them into ideal places - four halves on each side of the chicken - 2 on either side. I place one next to each wing, I then place two as far up the chicken as possible near the breast but as long as they are all in there somewhere the flavour will spread
* Then lay the chicken breast side down and go nuts with dried herbs - I start with the salt, then the pepper and then the piri piri. You can use whatever herbs you like really. Once I have covered the chook I then turn it over so it's breast side up and repeat. Then set aside for a few minutes while you do the veggies.
* I mix the veggies in a large bowl and do exactly the same as the chicken. Last night I used broccoli, carrots, garlic and spuds only
* put all the veg in a bowl, pour over some oil, sprinkle with all the herbs and then get your hands in there and mix it through. I recommend having a tea towel you can use as your hands get covered with oil and it helps if you have something you can get filthy and throw straight into the wash.
* I then place all the veg around the chook excluding the broccoli - I ONLY PUT THIS IN 30MIN BEFORE SERVING.
* Put in the oven and cook for about 30min for every 500gms of chicken so in this case 1.5hrs. I could be wrong but if you have a roasting thermometer it is ready when the internal temp of the chook gets to about 85degree Celsius. Check this one out properly as I don't have a thermometer, totally old school
* I am not a big gravy fan but if you are you could make some towards the end of cooking. I prefer the flavour of the herbs and moistness of the chicken itself.
* Serve with red or white and enjoy - it will be BLOODY DELICIOUS AND MOIST. YUMMMMM
Hope you like and let me know how it goes if you cook it
My meal budget for the week for all my food stuff at home is generally about $60-. To make this stretch I always cook a meal that allows me a few extra nights of leftovers and some meat for sandwiches etc.
Last night, while the entire of Orble crashed without apology or explanation, I was at home feeling sick with a new bout of the flu. I wanted to cook something yummy and wholesome to eat while enjoying catching up on the entire season 2 of Merlin - bloody awesome by the way - so decided to cook up a chicken roast. I found the 1.5kg roast on sale for $7- at Coles and scored numerous vegetable for about $3- - awesome chicken roast for $10-.
YOU WILL NEED:
1x 1.5KG (or thereabouts) chicken
3X large potatoes peeled and chopped into large bite size piece
1X broccoli
2X carrots, cut into rough chunks
Any other veg you want
Olive oil or vegetable oil - last night I cooked mine in rice bran oil
7X cloves of garlic - 4 of them halved and 3 whole
sea salt
pepper
5X rosemary sprigs (if you don't you should have a pot of this in your yard - as long as it gets water and direct sun it will NEVER die)
1X lemon cut in half
whatever extra herbs you want
1x large oven roasting pan
YOU WILL NEED TO:
* Preheat oven to 170degree Celsius (340F)
* Remove chicken from it's bag and wash it down in the sink - I just shake it up and down to dry it out - a little bit of water on it is a good thing
* Place it in the baking dish and pour about three tablespoons of oil over it and then get dirty and rub this all over the chicken - turn the chicken around and spread the oil - make sure it covers every part of the chicken
* Then stuff the chicken cavity with the halved lemon and the rosemary, if you want you could also add some more garlic into the cavity or create your own stuffing if this is what you like
* Then with the four garlic cloves that have been halved - I slide these under the skin (between skin and meat) and try to get them into ideal places - four halves on each side of the chicken - 2 on either side. I place one next to each wing, I then place two as far up the chicken as possible near the breast but as long as they are all in there somewhere the flavour will spread
* Then lay the chicken breast side down and go nuts with dried herbs - I start with the salt, then the pepper and then the piri piri. You can use whatever herbs you like really. Once I have covered the chook I then turn it over so it's breast side up and repeat. Then set aside for a few minutes while you do the veggies.
* I mix the veggies in a large bowl and do exactly the same as the chicken. Last night I used broccoli, carrots, garlic and spuds only
* put all the veg in a bowl, pour over some oil, sprinkle with all the herbs and then get your hands in there and mix it through. I recommend having a tea towel you can use as your hands get covered with oil and it helps if you have something you can get filthy and throw straight into the wash.
* I then place all the veg around the chook excluding the broccoli - I ONLY PUT THIS IN 30MIN BEFORE SERVING.
* Put in the oven and cook for about 30min for every 500gms of chicken so in this case 1.5hrs. I could be wrong but if you have a roasting thermometer it is ready when the internal temp of the chook gets to about 85degree Celsius. Check this one out properly as I don't have a thermometer, totally old school
* I am not a big gravy fan but if you are you could make some towards the end of cooking. I prefer the flavour of the herbs and moistness of the chicken itself.
* Serve with red or white and enjoy - it will be BLOODY DELICIOUS AND MOIST. YUMMMMM
Hope you like and let me know how it goes if you cook it
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Comment by Chris Champion
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Comment by Jason King
Sydney Table
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And snacking on a left over chicken drumstick - GOLD
Enjoy what's left of the weekend!!
Comment by Morgan Bell
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also $60 for food? thats amazing, im sure i spend well over $100
Comment by Janet Collins
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Comment by Jason King
Sydney Table
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