Today's dinner.I am making roast chicken,roast potatoes and vegetables with gravy.I know it says kebab but that is the Persian to English translation for roast! This to me is a convenient meal that does not tie me to the kitchen,except for the gravy making. I always use a good chicken preferably Free Range they may seem more expensive but I would say only a couple of pounds more and that to me is money well spent.Always have your chicken at room temperature this helps with making sure the chicken is cooked equally.
Put a large pan of water onto boil.Peel your potatoes and cut into quarters,when the pan is boiling add 1 teaspoon of salt and add the potatoes boil for 10 minutes, drain in a colander and place back into the pan and shake until all the edges of the potatoes are battered.Let them cool completely.Put the vegetable oil in a roasting pan and place in the oven to heat,when hot add your potatoes and make sure all of them are coated with oil. Your potatoes will take around 45 minutes to 1 hour to roast so time them to come out of the oven after the chicken is cooked.Roast the potatoes in a hot oven around 200-210 degrees.
Prepare your veg.The cabbage is too be cooked with the smoked bacon,fry the bacon without oil in a large pan when crispy add the cabbage, put three tablespoon of water a pinch of salt and black pepper and sweat on a low heat, until cooked around 15 minutes don't let the cabbage burn!
Carrot are cooked in butter and thyme.Peel and slice the carrots place in a smallish pan add tablespoon of butter and thyme-fresh is better,salt and 2 tablespoons of water again on a very low heat you are looking to sweat them, when the water has evaporated they should be cooked in around 7-10 minutes.
Peas well just follow the packet.
When your chicken is cooked,the usual sign its cook is if you move the leg it should wiggle around loosely,or use a proper temperature probe.Let your chicken rest for around 15 minutes or longer, this helps with the carving of the chicken, and lets out some juices which must be used in the gravy.
The juices that are left in the chicken pan are your gravy.Spoon off any excess fat but not all of it. Put the pan on the hob and bring to heat add a couple of tablespoons of flour and mix around add the chicken stock a little at a time, using a whisk, whisk the gravy stock getting rid of any lumps.If you find the colour is pale you can add a little gravy granules mix with hot water, adjust your seasoning to the gravy. Cook on a low heat for about 10 minutes or until thickened,Strain the gravy into your gravy pot or another pan.
Murgh Kebab "Roast Chicken"
- Whole Chicken 1kilo to 2kilo depending on how many you are
- Potatoes 6 Large peeled and cut into quarters
- Cabbage 1 whole cabbage
- Carrots 4 Large
- Peas Frozen
- Chicken stock 100 mls
- Garlic 3 cloves
- Onion 2 large one left with skin,other peeled and sliced
- Lemon Whole lemon pierce several times
- Bacon Smoked Couple of slices
- Garlic Powder Sprinkle
- Thyme Sprinkle
- Vegetable Oil /Goose fat 5 tablespoons
- Plain Flour 2 tablespoons
- Salt & Pepper
Put a large pan of water onto boil.Peel your potatoes and cut into quarters,when the pan is boiling add 1 teaspoon of salt and add the potatoes boil for 10 minutes, drain in a colander and place back into the pan and shake until all the edges of the potatoes are battered.Let them cool completely.Put the vegetable oil in a roasting pan and place in the oven to heat,when hot add your potatoes and make sure all of them are coated with oil. Your potatoes will take around 45 minutes to 1 hour to roast so time them to come out of the oven after the chicken is cooked.Roast the potatoes in a hot oven around 200-210 degrees.
Prepare your veg.The cabbage is too be cooked with the smoked bacon,fry the bacon without oil in a large pan when crispy add the cabbage, put three tablespoon of water a pinch of salt and black pepper and sweat on a low heat, until cooked around 15 minutes don't let the cabbage burn!
Carrot are cooked in butter and thyme.Peel and slice the carrots place in a smallish pan add tablespoon of butter and thyme-fresh is better,salt and 2 tablespoons of water again on a very low heat you are looking to sweat them, when the water has evaporated they should be cooked in around 7-10 minutes.
Peas well just follow the packet.
When your chicken is cooked,the usual sign its cook is if you move the leg it should wiggle around loosely,or use a proper temperature probe.Let your chicken rest for around 15 minutes or longer, this helps with the carving of the chicken, and lets out some juices which must be used in the gravy.
The juices that are left in the chicken pan are your gravy.Spoon off any excess fat but not all of it. Put the pan on the hob and bring to heat add a couple of tablespoons of flour and mix around add the chicken stock a little at a time, using a whisk, whisk the gravy stock getting rid of any lumps.If you find the colour is pale you can add a little gravy granules mix with hot water, adjust your seasoning to the gravy. Cook on a low heat for about 10 minutes or until thickened,Strain the gravy into your gravy pot or another pan.
 |
| Murgh Kebab "Roast Chicken" |
No comments:
Post a Comment