When I need ideas on what to cook, I do three things: 1) open my freezer and see what existing protein I have, 2) check my vegetable chiller to see what kind of vegetables are available and 3) combine protein and vegetable to make a meal. Do you do the same? Oh, and if I do 1) and see I have no protein, it’s PASTA NIGHT! *dances*
I remember when I just started cooking years ago, I would decide on a dish to make and then go right out and buy ALL the ingredients for that recipe. Not only did I spend alot of money, I also wasted alot of ingredients due to lack of planning. I could buy a bag of potatoes for ONE dish and forget about it the entire week. And when it was time for another potato dish, I would realise that the potatoes have all sprouted.
The other night I was in luck. I 1) opened my freezer and saw a griller chicken; and 2) checked my vegetable chiller and saw carrots and celery. I also had potatoes from making my light and fluffy Japanese Potato Salad a day ago. And I always have onions in my pantry. That was it.. I was going to make roast chicken!
Roasting is one of my favourite ways to cook chicken. It is supremely easy and quite idiot proof. This time, instead of making a regular roast chicken with vegetables scattered around the sides, I was going to stuff it with the vegetables and garlic sausages.
This is the stuffing of potatoes, carrots, onions, celery, garlic and sausages with bay leaves and a sprinkle of rosemary and paprika:
There’s been some debate on whether a chicken should be roasted breast side up or down, or covered with foil or not. I don’t proclaim to know the “best” way to roast chicken and “best” is subjective anyway, but this is what I do: Roast it breast side DOWN covered with foil for 45 minutes. After 45 minutes, remove foil, turn it breast side UP, and continue to roast for 20 minutes til skin is brown and crisp. This way, the toughest part of the chicken- the breast- gets all the juices from being roasted its side down before being given the crispy skin treatment. The timing is good for a 1.2kg griller and gives me moist, pull-off-the-bone meat every time. Try this, I hope you like it!