Bake Chicken Breast Recipe Biography
Source (Google.com.pk)
Recipes >
Spring chicken stuffed with black puddin...
This is such a nice way to spice up little poussins with really great English ingredients. Using spring veg as a trivet to roast the chickens on leaves you with beautiful chickens, tender vegetables and a wonderful natural gravy. This is a wonderful recipe for poussin. The black pudding pushed under the skin is an absolute joy. If you think your guests will be squeamish, don't even tell them – just put it in and you won't regret it.
Preheat your oven to 180ºC/350ºF/gas 4. Stuff the poussins with 2 cloves of garlic each and a sprig of thyme. Gently, without tearing it, prise the breast skin of each poussin away from the meat – a rubber spatula is really good for this.
Peel the black pudding and crumble it up with your hands. Gently push a tablespoon or so of the pudding under the skin of each bird. Season the poussins well and dust them in the mustard powder. Lay a piece of prosciutto or bacon over each one and tie in place with a short piece of string.
In a wide, shallow, ovenproof pan or roasting tin, brown the birds in olive oil over a high heat. When they're nice and golden, lift them out of the pan with a pair of tongs and place them on a plate for a minute.
Pour the oil out of the pan and place the pan back on the heat. Add the wine, stock and baby vegetables, some salt and pepper and rest the browned poussins on top. Cover loosely with foil and put the whole pan or tray in the oven for 40 minutes. Check the poussins and the potatoes are cooked and serve 1 bird per person with a few of the lovely braised spring vegetables and cooking juices. Garnish with thyme if you like.
Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.
Nutritional Information Amount per serving:
This roast chicken recipe is an oven-roasted version of a recipe for Microwave Honey chicken that was submitted by Phyllis. Before roasting the chicken, feel free to place a few slices of ginger and scallions under the skin of the chicken (tie the scallions into knots first).
Note: The prep time does not include time for marinating the chicken, as this will vary depending on whether you marinate the chicken for four hours or overnight.
INGREDIENTS
1 roasting chicken, 3 to 3 1/2 pounds
.
Marinade:
2 scallions (green onions, or spring onions)
1 cup dark soy sauce
2 tablespoons crushed rock sugar, if available, or 2 tablespoons granulated sugar
1 teaspoon five-spice powder
2 - 3 slices ginger
Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 105 minutes
Yield: Serves 4 to 6
PREPARATION
Clean the chicken and pat dry with paper towels. Chop the scallions into thirds, lightly smashing the white sections.
For the marinade, combine the dark soy sauce, rock sugar or granulated sugar, five-spice powder, ginger and the chopped scallions. Place the chicken in a large bag and add half the marinade. Reserve the remaining half of the marinade to baste the chicken during cooking. Marinate the chicken in the refrigerator for at least 4 hours (preferably all night) turning the bag occasionally so that all the chicken is coated in the marinade.
Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius, gas mark 8). Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius, gas mark 5). Roast the chicken, basting frequently with the reserved marinade, for another hour or until it is cooked. (To check for doneness, pierce the chicken in the thickest part of the thigh. The juices should run clear. If using a meat thermometer, the temperature should read 170 degrees Fahrenheit (76 degrees Celsius) in the thickest part of the thigh.
Let the roasted chicken sit for 15 minutes before serving.
Bake Chicken Breast Recipe Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms
Bake Chicken Breast Recipe Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms
Bake Chicken Breast Recipe Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms
Bake Chicken Breast Recipe Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms
Bake Chicken Breast Recipe Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms
Bake Chicken Breast Recipe Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms
Bake Chicken Breast Recipe Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms
Bake Chicken Breast Recipe Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms
Bake Chicken Breast Recipe Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms
Bake Chicken Breast Recipe Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms
Bake Chicken Breast Recipe Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms
No comments:
Post a Comment