Roasting Chicken, The English Way
I was looking for inspiration on what recipe to create, and I was sitting at my dining area, it just struck upon me the oven that my mother brought long ago and left unused. I recalled this simple roasted chicken recipe and I believe this English Roasted Chicken recipe will spice up your next meal!
| Serve 2 | Difficulty Medium | Prep. Time 15 Min | Cooking Time 45 Min | Total Time 60 Min |
1 whole boneless chicken leg
1 head of white onion
2 red tomatoes
1 packet of 100g sweet beans
100g green beans
Butterfly chicken breast (Optional) – Some prefer chicken breast, I presume
Cajun seasoning – 1 tsp per pound of meat
Salt to taste
Olive Oil – n/a
Black pepper – grind as necessary
1 tbsp of Yellow Mustard
- Clean chicken and season with salt and Cajun seasoning
- Cut White Onion and Tomato into oblique.
- Peel both end of the sweet beans and keep aside.
- Cut green beans into about 1 inches in length then keep aside.
- Preheat oven to 230 degree Celsius.
- With a baking tray, add white onions, red tomatoes, green beans, olive oil, salt and black pepper. Mix well.
Cooking – Boneless Whole Leg Chicken
- Roast mix vegetables for 15 minutes at 230 degree Celsius.
- Then place the marinated boneless chicken leg over the roasted vegetables.
- Roast for another 30 minutes.
- Meanwhile, poach the sweet beans for 30 – 45 seconds with some salt.
- Soak sweet beans in a cold bath to stop the cooking process. Strain and peel both end.
- Once the chicken is done remove and set aside.
- Reduce the gravy in the roasting tray with a tablespoon of yellow mustard.
- Season with salt as necessary.
- Remove gravy from heat and set aside.
Cooking – Butterfly Chicken Breast
- Roast the marinated butterfly chicken breast for 11 minutes at 230 degree Celsius.
- The rest of the step remain the same as above (Cooking – Boneless Whole Leg Chicken).
- Carefully place generous amount of roasted vegetables on a clean plate.
- Place the roasted chicken slanted over the roasted vegetable.
- Pour a spoonful or two of the gravy on the roasted chicken.
- Garnish with peeled sweet beans.
- Meats marinated using salt does have a very low water absorption properties similar to brining process.
- An alternative method of keeping the meat dry is to use fats. Types of fats to be use depends on the type of meat and important, the result that you yearn.
- However, I uses water because I prefer to keep it as low fat as possible, hence I make use of the absorption properties causes by the salt.
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