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Tonight I made Honey & Mustard Roast Chicken for my honey
Happy roasting! ref: http://mygastronomicadventure.blogspot.com/2006/08/honey-mustard-roast-chicken.html And what goes really well with roast chicken? Mash potatoes of course! (although crispy oven-baked potatoes with a sprinkling of paprika work just as well). I like to add some grated cheddar into my mash for a really creamy and rich taste. Yummy!! And the best part of the chicken is of course the skin, brown to perfection (albeit slightly charred in parts). To complete the dish, I also steamed some baby carrots and asparagus and drizzled some extra virgin olive oil. |
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Ingredients: 1 plump bird 1 big onion, quartered 4 cloves garlic, bruised Fresh sage leaves 50g butter, quartered 11/2 tsps honey 2 tsps french mustard 1 tsp sesame seed oil 1 tsp paprika Salt and pepper to taste |
Method: Mix the honey, mustard, paprika and sesame seed oil well to make a marinade. Loosen the skin of the chicken between the thigh and body on both sides to make pockets and stick a quarter of the butter into each of the pockets together with a clove of garlic and some sage leaves. Make sure that the ’stuffings’ are pushed deep inside the pockets. Stuff the remaining garlic, butter and sage leaves into the cavity of the chicken. Place the chicken into a roasting pan and pour the marinade onto the chicken and ensure that it is well coated. Place the onions around the chicken and ensure that they get a good coating of the marinade as well. Sprinkle the chicken with some salt (I use coarse sea salt). Cover the top of the roasting pan with aluminium foil and roast the chicken at 220 degrees Celsius for 45 minutes. Then, remove the foil and roast for another 15 minutes at 250 degrees Celsius or until the chicken is golden brown. Remove the chicken from the roasting pan and leave it to rest at room temperature for about 20 to 30 minutes before carving. In the meantime, prepare the gravy by tipping the roasting pan and its contents into a saucepan. Add some all-purpose plain flour to make a roux before pouring in some liquid. Add salt and pepper to taste. Simmer until the gravy thickens. Tip: If you’re making mash potatoes, save the liquid used for boiling the potatoes to use as a thickening agent for the gravy instead of flour. |
