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    Recipes — whole chicken

    Roast Chicken for Two

    Prep Time

        •    Prep and cook time: 1 hour & 50 minutes
        •    Yield: Serves 2


        •    1 pear
        •    olive oil
        •    1 orange
        •    1/2 an onion
        •    2 cloves of garlic
        •    1 splash of brandy
        •    1 sprig of fresh sage
        •    1 large knob of butter
        •    a few sprigs of fresh thyme
        •    1 handful of dried cranberries
        •    150g free-range chicken livers
        •    1 handful of vac-packed chestnuts
        •    1 x 1.6 kg whole free-range chicken
        •    6 rashers of higher-welfare unsmoked streaky bason


    1. Peel, core and chop the pear, peel and finely chop the onion, then peel the garlic. Trim the chicken livers, removing any stringy bits.
    2. Heat a frying pan on a medium heat, add a splash of oil and gently fry the pear, onion, garlic, chestnuts and sage leaves for 15 minutes, or until softened.
    3. Add the butter, move the veg to one side, then add the livers. Season well and cook for a minute or so, then add the brandy and stir.
    4. Cook on high for no more than 4 minutes, so the livers are still blushing inside; you’ll see them plump up. Overcooked, they’re tough, and we want them silky smooth.
    5. Tip it all into a food processor and pulse till creamy, but with some texture. Stir in the cranberries, then spread out on a plate and pop in the fridge to cool for a few minutes.
    6. Preheat your oven to full whack.
    7. Gently push your fingers between the skin and chicken breast meat to create a pocket. Push the stuffing into it, pull back the skin and secure with a couple of cocktail sticks. Drizzle with oil and season well, rubbing it all over the meat.
    8. Slice the orange into 6 wedges, then fit as many into the chicken’s cavity as you can – leave enough room for air to circulate – then transfer it to a roasting tray.
    9. Place the bird in the oven, then turn down the heat to 190ºC/375ºF/gas 5. Cook for 1 hour 20 minutes in total, or until cooked, basting the chicken and covering the breast with bacon halfway through.
    10. When done, transfer to a board to rest before carving. Sprinkle with thyme leaves and serve with lovely roast veggies.

    This great family recipe is thanks to Jamie OliverRecipes at https://www.jamieoliver.com/recipes/chicken-recipes/roast-chicken-for-two/

    Chicken Genovese (Pesto-Roasted Chicken)

    Dress your roast chicken in bright green pesto. We love a classic roast chicken as much as the next guy, but every once in a while we like to dress it up. And there's no better way to use up an abundance of fresh herbs than with a basil pesto, which not only imparts herby flavor but the spice of garlic and richness of cheese and nuts. It's a favorite easy dinner to serve.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


    For the Pesto:

        •    1/2 cup olive oil
        •    1 tbsp lemon zest
        •    1/4 cup lemon juice
        •    4 garlic cloves, finely chopped
        •    1/4 cup freshly grated grana padano
        •    2 cups basil leaves, plus more for garnish
        •    Kosher salt and cracked black pepper to taste
        •    1/4 tsp red pepper flakes, plus more for garnish
        •    1/3 cup pine nuts, toasted, plus more for garnish
        •    1/4 cup freshly grated parmesan, plus more for garnish

    For the Chicken:

        •    Kosher salt and freshly ground pepper, to taste
        •    One 4 to 5 pound chicken, broken into 8 pieces


    1. Make the pesto: In a food processor, combine all the ingredients except the olive oil and salt and pepper. Purée until smooth, then, with the motor running, stream in the oil until a smooth pesto forms. Season with salt and pepper.

    2. Make the chicken: Preheat the oven to 350°. Place the chicken in a large bowl. Season with salt and pepper, then toss with half of the pesto, rubbing under the skin. Place on a wire rack over a baking sheet and roast until it has reached an internal temperature of 155°, 30 minutes. Turn on the broiler and continue to cook until the chicken is golden brown and has reached an internal temperature of 165°, 4 to 6 minutes more. Let rest for 5 minutes.

    3. Transfer the chicken to a platter. Dollop the remaining pesto over top. Garnish with basil leaves, Parmesan, pine nuts and red pepper flakes, then serve.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/chicken-genovese-recipe-easy-homemade-italian-food-chicken-recipes

    Spring Chicken Fricassee

    This Spring Chicken Fricassee is just perfect for any weeknight meal.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4-6


        •    1 bay leaf
        •    2 egg yolks
        •    3 tbsps olive oil
        •    ½ cup fresh peas
        •    ½ cup white wine
        •    ¼ cup heavy cream
        •    3 fresh thyme sprigs
        •    2 ½ cups chicken stock
        •    3 tbsps all purpose flour
        •    1 celery stalk, small dice
        •    1 medium carrot, small dice
        •    1 small yellow onion, small dice
        •    2 tbsps roughly chopped parsley
        •    2 tbsps freshly squeezed lemon juice
        •    1 cup marinated artichoke hearts, quartered
        •    kosher salt and freshly ground black pepper
        •    One 3 ½ to 4 pound chicken, cut into 8 pieces
        •    3 tbsps roughly chopped fresh tarragon leaves
        •    8 ounces cremini mushrooms, trimmed and quartered


    1. In a 6-quart Dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper. Working in 2 batches, sear the chicken, turning as needed, until golden brown on all sides, 4 to 5 minutes. Transfer the chicken to a plate.

    2. Add the onion, carrot, celery and mushrooms, and cook until softened, 8 minutes. Sprinkle in the flour and cook until blond in color, 2 minutes. Pour in the wine and cook, stirring constantly, until reduced by half, 1 to 2 minutes. Add the browned chicken with the chicken stock, thyme and bay leaf. Bring to a simmer and cook, until the chicken has reached an internal temperature of 165º, 20 to 25 minutes. Discard the thyme and bay leaf, then season with salt and pepper. Remove from the heat.

    3. Meanwhile, in a medium bowl, whisk together the egg yolks and heavy cream. Once cooked, stir in 2 tablespoons of the chicken cooking liquid to the egg yolk mixture to temper. Stir the yolk mixture back into the pot with the peas, artichoke hearts, tarragon and lemon juice. Divide between bowls and serve.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/french-chicken-fricassee-artichokes-easy-chicken-spring-recipes-one-pot-meal

    Roasted Chicken with Winter Vegetables

    This dish is not only perfect for the Christmas menu, but it can be made a part of a meal before Christmas. During the holiday season, everyone is busy and leads a hectic life. This dish is comparatively easy to cook and takes less time, but is delicious and wholesome at the same time. Do not roast the carrots in any kind of sauce. Rather, try roasting them in balsamic vinegar. When the carrots are caramelized, a strange kind of sweetness comes to the vegetables. This dish has lovely colors and is a favorite with the kids.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


        •    salt
        •    pepper
        •    1 large onion
        •    1 tsp olive oil
        •    1 tbsp olive oil
        •    7 cloves garlic
        •    4 large carrots
        •    2 small turnips
        •    1 whole chicken
        •    1 small fennel bulb
        •    8 sprig fresh thyme
        •    1 lb. baby red potatoes


    1. Preheat oven to 450 degrees F. In 18 inch by 12 inch jelly-roll pan, arrange onion slices in single layer in center. In large bowl, toss potatoes, carrots, turnips, fennel, 4 thyme sprigs, 3 garlic cloves, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Spread in even layer around onion slices in pan.

    2. If necessary, remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Rub chicken cavity with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place remaining 4 thyme sprigs and 4 garlic cloves in cavity and tie legs together with kitchen string. Rub remaining 1 teaspoon oil on chicken and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

    3. Place chicken, breast side up, on onion slices in pan. Roast 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F. Let chicken stand on pan 10 minutes to set juices for easier carving. Meanwhile, transfer vegetables around chicken to serving platter, leaving space in center for chicken. Transfer chicken and onion to serving platter with vegetables, tilting chicken slightly as you lift to allow any juices inside to run into pan. Skim and discard fat from juices in pan; pour into small bowl and serve with chicken. Garnish with additional thyme sprigs.

    This great family recipe is thanks to Good House Keeping Recipes at https://www.goodhousekeeping.com/food-recipes/a8249/roasted-chicken-winter-vegetables-recipe/

    Roast Chicken with Carrots and Apples

    The perfect one-pan meal

    Prep Time

        •    Prep time: 15 minutes, plus marinating and resting time
        •    Cook time: 25 minutes
        •    Yield: Serves 4-6


    For the Chicken:

        •    ¼ cup olive oil, divided
        •    1½ tbsps Sweet Nigella spice blend
        •    One 4-pound chicken, broken down into 8 pieces
        •    Kosher salt and freshly ground black pepper, to taste

    For the Carrots:

        •    4 thyme sprigs
        •    5 garlic cloves, smashed
        •    2 tbsps pomegranate molasses
        •    2 tbsps sweet nigella spice blend
        •    4 medjool dates, pitted and roughly chopped
        •    1½ pounds multicolor carrots, cut into ¾-inch pieces
        •    Kosher salt and freshly ground black pepper, to taste
        •    1 Granny Smith apple, cored and cut into ½-inch pieces


    1. Prepare the chicken: In a large bowl, toss the chicken with 2 tablespoons of the olive oil and the spice blend. Cover the bowl in plastic wrap and let marinate in the refrigerator for 1 hour.

    2. Meanwhile, prepare the carrots: In a medium bowl, toss all of the carrot ingredients together and set aside.

    3. Preheat the oven to 400º. In a 12-inch cast-iron skillet or a small roasting pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then sear, flipping once, until golden brown, 2 to 3 minutes per side. Transfer the chicken to a plate, add the carrot mixture to the searing-hot pan, then return the chicken over the carrots.

    4. Roast in the oven until an instant-read thermometer reads 160º when inserted into the chicken, 18 to 20 minutes. Transfer the chicken to a cutting board to rest and tent with foil for 5 minutes to carry the internal temperature to 165º before carving. Let the carrots continue to roast in the oven while the chicken rests, 5 minutes.

    5. Remove the carrot mixture from the oven and transfer to a platter. Top with the roasted chicken, then serve.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/roast-chicken-carrots-apples-recipe