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Tonights' dinner was a minor experiment of sorts. I roasted a chicken (A 1.4 kg chicken at $4? We are having roast chicken this weekend, whether it's convenient or not - both its legs were dislocated, but the wishbone was intact), but played around with the stuffing.
My roast chicken stuffing habitually contains bacon, sage (lots and lots), and enough breadcrumbs to make it all stick together, plus whatever ingredients I feel like adding - like walnut pieces, or pinenuts. Tonight I added mushrooms, onion, sherry, and garlic when pre-cooking it. Also, yesterday in the markets, a stall had some very very late home-grown figs for $10/kg (through fig season, they're usually $15-$20/kg). So I bought them and added them to the cooling pre-cooked stuffing.
Put the stuffing in the cleaned chicken (I refuse to put stuffing that I intend to eat in the insides of a chicken that I haven't cleaned all the little bits out of - I think they're kidneys, but I've never actually found out, although I know I really don't like the taste - where's the point in cooking something in a vessel which you aren't sure is clean?), eat the little bit left over (a fair bit more than usual, my estimations were significantly off - I put stuffing under the skin as well as in the cavity of the chicken, this time, and there were still spoonsful left over), place chicken in dish, add enough boiling water to cover two fingers, stick in preheated oven for an hour and three quarters (a little overcooked), take the chicken out and flay it, drain juices into a saucepan with a little dark soy sauce for colour, heat and thicken gravy and serve with random fresh vegetables.
It was a successful experiment. Tasty tasty stuff. And with such a large chicken, there's enough left for my lunch tomorrow. I must try this again next year, when figs are in season. I dislike fresh figs, but cooked ones are tasty.
My roast chicken stuffing habitually contains bacon, sage (lots and lots), and enough breadcrumbs to make it all stick together, plus whatever ingredients I feel like adding - like walnut pieces, or pinenuts. Tonight I added mushrooms, onion, sherry, and garlic when pre-cooking it. Also, yesterday in the markets, a stall had some very very late home-grown figs for $10/kg (through fig season, they're usually $15-$20/kg). So I bought them and added them to the cooling pre-cooked stuffing.
Put the stuffing in the cleaned chicken (I refuse to put stuffing that I intend to eat in the insides of a chicken that I haven't cleaned all the little bits out of - I think they're kidneys, but I've never actually found out, although I know I really don't like the taste - where's the point in cooking something in a vessel which you aren't sure is clean?), eat the little bit left over (a fair bit more than usual, my estimations were significantly off - I put stuffing under the skin as well as in the cavity of the chicken, this time, and there were still spoonsful left over), place chicken in dish, add enough boiling water to cover two fingers, stick in preheated oven for an hour and three quarters (a little overcooked), take the chicken out and flay it, drain juices into a saucepan with a little dark soy sauce for colour, heat and thicken gravy and serve with random fresh vegetables.
It was a successful experiment. Tasty tasty stuff. And with such a large chicken, there's enough left for my lunch tomorrow. I must try this again next year, when figs are in season. I dislike fresh figs, but cooked ones are tasty.
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