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Sunday roast

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By (user no longer on site) OP   
over a year ago

Everyone loves a Sunday roast and I've decided to settle on chicken today.

Like many I have my little tips and tricks that's passed through families but was interested in hearing if anyone else has these generational hand me downs?

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By (user no longer on site)
over a year ago

I don't like Sunday roast.

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By *ugby 123Couple
Forum Mod
over a year ago

O o O oo

Not any tips passed down but I follow Gino's recipe for yorkshire puds and they are perfect every time !!

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By *ee VianteWoman
over a year ago

Somewhere in North Norfolk

I'd prefer a spit roast this afternoon.

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By *ugby 123Couple
Forum Mod
over a year ago

O o O oo

oh maybe shake your spuds in the pan after par boiling so that they go crunchy on the outside

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By *yrdwomanWoman
over a year ago

Putting the 'cum' in Eboracum

Shove a quartered lemon up the chickens bum. Adds a nice flavour.

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By (user no longer on site)
over a year ago

Chopped garlic, ginger and rosemary sprinkles over roast potatoes for the last 5 mins of cooking

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By (user no longer on site)
over a year ago

Top tip ,,Make sure it is dead first .

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By (user no longer on site)
over a year ago

I'm a chef by trade so like trying different ways. Today I'm half cooking it in a bag then blasting it on high to crisp it up

I might send the kids uo the garden to collect some cobnuts...

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By (user no longer on site)
over a year ago

[Removed by poster at 13/10/13 12:29:32]

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By (user no longer on site)
over a year ago

Being on my own, I only have a roast on Christmas Day and it is usually a duck, my favourite meat.

I would prick the skin all over first, then repeatedly brush a marinade made of Chinese 5-spice, garlic, ginger, dash of oil, rice wine or vodka, salt and pepper, and leave it uncovered for at least 48h before roasting to dry off the marinade.

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By (user no longer on site)
over a year ago


"Being on my own, I only have a roast on Christmas Day and it is usually a duck, my favourite meat.

I would prick the skin all over first, then repeatedly brush a marinade made of Chinese 5-spice, garlic, ginger, dash of oil, rice wine or vodka, salt and pepper, and leave it uncovered for at least 48h before roasting to dry off the marinade.

"

Nom

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By *anatee175Couple
over a year ago

Sunderland

We cook our chicken on a vertical roaster. Keeps the chicken lovely and moist.

However, today's delicacy is slow cooked lamb shanks with carrot and onion. Mmmm.

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By *iamondsmiles.Woman
over a year ago

little house on the praire

My top tip. Its easier to go out for a carvery

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By (user no longer on site)
over a year ago


"My top tip. Its easier to go out for a carvery

"

Not when your better half is vegetarian. :.(

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By *iamondsmiles.Woman
over a year ago

little house on the praire


"My top tip. Its easier to go out for a carvery

Not when your better half is vegetarian. :.("
give them a parsnip lol

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By (user no longer on site)
over a year ago


"My top tip. Its easier to go out for a carvery

Not when your better half is vegetarian. :.(give them a parsnip lol

"

Heh .

It's always been a pain eating out .

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By * for KinkMan
over a year ago

Bristol

Wash the chicken and pat dry; put it uncovered in the fridge for one hour to dry the skin thoroughly.

Then rub entire skin with olive oil and then rub in sea salt.

Stuff with one lemon, cut in two, rosemary, one unpeeled bulb of garlic and three bay leaves.

Pan fry in a hot pan on each side until skin begins to brown; transfer to oven at 190C; breast side down on greaseproof paper for first 20 minutes then invert and finish cooking time.

Ensure juices run clear or use a meat thermometer (breast 170F 77C / thigh 180F 82C)

Allow to rest for 5 - 10 minutes before carving.

Make stock from the carcass.

Gordon

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