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Monday, January 21, 2013

Sunday Is a Roast-day!


Sunday is never complete without a good old tasty sunday roast. 

Succulent juicy chicken, with crispy chicken skin, and of course sausage wrapped in blanket, and perhaps served with homemade mash potatoes. It is almost any guys' heaven. Luckily my boyfriend is only indulged with a full-on roast on ocassion. I prefer greens and veggies myself. So why not have a roast with a twist?


I made a winter greens broth to serve with the roasted chicken. Winter greens, such as parsnip, turnips, give broth a sweet and warming flavor. You can pretty much use any vegetables you can get your hands on. I got some fresh fennel, parsnips, baby carrot, organic tomatoes, onion, cauliflowers and basil and rosemary for seasoning.

You probably won't believe it, but this broth is relatively easy to make. You just need time and patience. Chop everything into thin slices or dices, then use olive oil, paprika, salt and pepper to season. Mix well together. Then you can add rosemary and basil to it. Roasted it in the oven for 20 minutes. In the meantime, you can prepare your chicken stock. You can use a whole chicken, (the traditional way) or use a cube and mix hot water with it.

Once the winter greens are done, then you can transfer the veggies and broth into a hot pan and let it simmer for another 30 minutes.

** If you don't have an oven, just do everything from start to finish in a pan.

While your broth is cooking, let's get to your chicken!

You don't have to use the whole chicken, you can get different parts of the chicken to suit your preference, as long as the skin is remained on the meat. We don't wanna miss out on crispy chicken skin now, do we? :)

To season the chicken, there are endless ways and combinations! You can use ginger powder, paprika, curry powder, ground up fennel, the point is whatever is acessible in your kitchen.

For mine, I used curry powder, sea salt and pepper. Rub everything along with some olive oil onto the chicken thoroughly.

Then stick it in the oven for 20 minutes!

** again if you don't have access to the almighty oven, pan fry the chicken until skin is brown and crispy.

Food is all about building flavors, so by the end of the 20 minutes, I transferred the winter greens broth into a casserole dish, and place the chicken pieces onto it. The chicken should be 85% done by the time you take this step. You wanna continue to cook the chicken with the broth so the chicken fat will go into the broth to add that extra flavor. Let it cook in the oven for another 20 minutes. Then you are done!

The whole dish took me about 3.5 hours from start to finish. It might seem a long time to prep dinner, but trust me, it was worth it!

Here is the complete look of my sunday roast with a twist!


I hope you enjoy this warming recipe! Feel free to comment and send in questions!

xo

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