How do you make YOUR roast dinner?

[Participant]

Three of my favourite tips:

- Sear the meat in a VERY hot pan of clarified butter, to get a nice flavoursome crust before slow roasting at 130 degrees until done.

- For lovely gravy, roast the meat on a trivet of carrots, onions, shallots, garlic, rosemary, thyme (depending on what meat), a bay leaf.

Then while the meat is resting, add some flour to the juices in the roasting tin, stir in the flour to absorb the goodness.

Add half a bottle of white or red wine depending on what you're eating. Cook off the alcohol then add the same amount of chicken stock, reduce and thicken with a dark blond roux if necessary.

- Cook the potatoes in goose fat.

Everyone saying a 'roast is a roast', has probably never tasted a decent roast .

 

[turboduck]

Mum.

 

[Jonny69]

Depends what sort of roasting mood I'm in

Sometimes I'll roast a chicken with just a sprinkle of salt, roast potatoes, carrots, broccoli, some sausage meat, paxo stuffing and gravy. Other times I'll jazz it up a bit but to be honest a good free range chicken tastes pretty good by itself.

I almost always make stock with the bones, so this makes the gravy for next time. I pour it into Tuppawares and put it in the freezer. The stock comes in handy for all sorts of stuff.

My favourite at the moment is cut a chicken in half. Score the flesh down to the bone on the legs and thighs and about 5mm deep on the breast. Get a garlic clove, some fresh chilli and half a teaspoon of salt and crush it to a paste on the chopping board. Mix that with the juice of half a lime and a slug of olive oil and rub it all over the chicken making sure to get it in the scores. Roast it in a hot oven (220 degrees) for about 50 minutes. Serve it with roasted cubed potatoes, spicy rice or couscous and use the cooking juices as a sauce. Mayhaps I'll do a cooking thread since I love it so much

 

[utajoker]

if your doing chicken.

stick it in a tray on top of some onion carrot cellery all cut up, the chicken should be off the tray.

get oven at max temp for bout 10 mins before hand, stick in chicken un covered and turn down to gas 6 for 2 hours. take out perfect chicken, mash the veg in the tray with some stock and flour then stick on hob to reduce, perfect gravy.

DONT JUST BUY A CHEAP SUPERMARKET CHICKEN, go the butchers, it makes all the difference.

 

[Retromatic]

Goose fat for the potatos.