The dish I made before this meal was: Potato Salad
The dish I made after this meal was: Australian Rissoles
The leftover of this meal, will be the main ingredients of the next meal.
New ingredient: Chicken
TIP: No need to tie the legs together
TIP: Salt and Pepper is fine if you use gravy or ketchup or just like your food simple.
I couldn't use all the potatoes from the bag with the potato salad, so I needed to think of something else to use with it. I love roast potatoes, so I decided to make that. To compliment it, I chose chicken. It was the cheapest of the roast meat, and easiest to make. So the new ingredient is chicken, which I bought.
To me this is actually one of the simplest dishes to make as I don't put herbs, or stuffing in it. There is no need to tie the chicken legs together unless you have stuffing.
- Take out the plastic bag in the cavity of the chicken
- Rinse the chicken
- Pat it dry
- Set oven to 220 celsius or 425 degrees fahrenheit,
- Line pan with aluminium foil
- Salt and pepper the chicken... I just make sure it's covered all around
- Make sure the temperature is now 220/425
- Put in oven for 1 and a half hours. Remember it's on the middle rack.
- If you remember, take it out in half and hour and douse the chicken with the oil and juice in the pain. That is called basing. If you forget that's fine. The skin just won't be crispy
- Take it out, and put a knife from the top in about 10cm/3inches into the chicken to see if there is and blood leaks out.
- Take a look at the meat and see that it's white. If it looks a little transparent, that's not cooked either.
- It it's cooked, turn off heat
- REST THE MEAT for ten minutes. You have to leave meat to rest for a while before you eat it.
If not, the chicken should be done. If there is any red closer to the middle after you have carved the meat, put it in the oven again. The leftover heat should keep cooking the chicken. If that doesn't work, just put the heat back up to 425f/220c and cook for ten minutes and see again.
I used to think carving a chicken had a special skill to it, there might be, but I just cut what I see, the best I can. Sometimes it looks a little silly.
(The photo on the right shows a chicken that still needs about ten minutes. You can see a little red in the middle)
Cut SMALL potatoes, in halves or thirds. (Not the kind you make baked potato with.)
Put it in a pan lined with aluminium foil
Cover with oil, salt, and rosemary or dill if you want.
After the chicken is in for an hour, put the potato in the bottom rack of the over with the chicken.
Check half an hour later. Check if potato is fully cooked.
Important tip for roasting chicken. TAKE OUT PLASTIC BAG!