Rustic Roast Chicken (Complete Video Recipe)

How To Make Rustic Roast Chicken

Rustic Roast Chicken Recipe. Golden chicken with slow-roasted vegetables, drenched in their own glorious gravy. The perfect Sunday treat. The outcome is simply delicious. Taste our Rustic Roast Chicken recipe.



Weights & Measures:

Serves: 4
Preparation Time:
45 minutes
Cooking Time:
1 hour 30 minutes
Oven Temperature:
220
430° c - ° f220

Ingrediants

* 1 medium chicken
* 1 large lemon
* 4 celery sticks
* 2 leeks
* 1 onion
* 1 garlic bulb
* 3 carrots
* A few sprigs of thyme
* 4 Tbsp olive oil
* 50 g butter
* 150 ml chicken stock
* sage
* rosemary
* 2 bay leaves
* salt and pepper
* 1 roasting dish
* 1 frying pan
* 1 chopping board
* 1 wooden spoon
* 1 spoon
* 1 chopping knife
* String

Direction

Step 1:
Preheat the oven
Set the temperature of the oven to 220ºC, 425ºF or gas mark 7.
Step 2:
Stuff the chicken
Open the neck of the chicken and stuff with half a lemon and the sprigs of rosemary.
Step 3:
Tie up the chicken
Secure the chicken by passing the string around the back of the bird, behind the wings. Then bring it up from underneath and around the ends of the drumsticks, binding them together firmly. From there, wrap the string once under the body and bring it back up to tie on top over the tips of the drumsticks.
Step 4:
Season the chicken
Rub the chicken with a little olive oil and season all over with salt and pepper.
Wash and rinse the knife and chopping board with hot soapy water.
Step 5:
Chop the vegetables and garlic
Roughly chop the vegetables into chunks and put them into a bowl.
Cut the garlic bulb down the centre and add it to the bowl with the other vegetables.
Step 6:
Brown the chicken
Place the frying pan over a high heat and add the rest of the olive oil.
When hot, add the chicken, brown it on all sides and remove.
Step 7:
Brown the vegetables
Put the vegetables into the same frying pan and season with salt and pepper.
Stirring occasionally, continue frying until they are lightly browned.
Step 8:
Add ingredients to roasting dish
Place the chunky vegetables into the roasting dish, add the remaining herbs and butter and place the chicken on top.
Step 9:
Put roasting dish in oven
Place the roasting dish on the middle shelf of the oven and cook for 30 minutes.
Step 10:
Baste the chicken
After half an hour, open the oven and spoon the juices from the dish over the chicken, this will improve the flavour and colour of the bird. Then cook for a further 30 minutes.
Step 11:
Add the stock
Pour the chicken stock into the roasting dish and cook for a final 20 to 30 minutes.
Step 12:
Test the chicken
Insert a knife into the thick part of the leg. If the meat is white, it is ready to remove from the oven.
Serve
Cut the string off before carving and serve while baking hot with roast potatoes and the gravy.

http://www.videojug.com

Lasagna

Simply Western Food Recipes



Ingredients

1 lb lean ground beef
1/2 medium sweet white onion, diced.
1/2 large green bell pepper, seeds and veins removed, diced.
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
1/4 cup sugar
1 28 oz can tomato sauce
1/2 28 oz can (16 oz) stewed tomatoes
1/2 6 oz can (3 oz) tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (large flat square slices)
3/4 lb freshly grated parmesan cheese
Garlic Powder
Oregano
Italian Spice
Salt
Garlic Salt
Parsley diced (fresh flat leaf preferred)
1 Garlic Cloves, minced
vinegar


Cooking Utensils

Large skillet (for browning beef, onions, green pepper)
6 Qt pot (for noodles)
3 Qt pot (simmer sauce)
13" x 9" x 2" lasagna pan (preferably a stainless lasagna pan. Do Not Use Aluminum Pans - the aluminum will react with the acidic tomato sauce, leaching the aluminum and ruining the taste of your lasagna sauce.)
Large colander (drain/blot beef, drain noodles)
Large baking pan (to wash and cool noodles)
Large slotted cooking spoon
Large cooking spoon
Paring knife

Method

1 Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.)

Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.

2 Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add a pinch of garlic powder and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a couple tablespoons at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar.

Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.

3 Cook 1 lb lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a low boil during the entire cooking to prevent noodles from sticking. I usually add 1 Tablespoon of olive oil to the cooking water to help prevent sticking and I add 1/2 teaspoon of salt so the noodles are more flavorful. Drain in colander and place in cool water filled pan to keep from drying out and sticking together.

4 In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops (about a Tablespoon) every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, repeat three time topping with noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.

Note - Flavor improves for second service and may be reheated in convention or microwave. Leave aluminum tent on for storage (Do not allow aluminum to touch the sauce.)

Serves 8.

http://www.elise.com

Cold Pasta Salad

Top Ten Cold Salad Pasta




Ingredients:

One bag pasta of your choice

One bag of frozen mixed vegetables

One sliced onion

One can chickpeas

One can red kidney beans

Dressing:

¼ cup Lemon Juice

¼ cup Red vinegar

¼ cup Olive Oil

Salt and black pepper to taste

Yogurt and Mustard dressing:

1 cup plain yogurt

2 to 3 tablespoons mustard

Directions:

-Boil and drain your pasta according to directions on the bag.

- Cook your frozen vegetables in the microwave oven for few minutes until they are half cooked.

-Mix the warm pasta with the vegetables.

-Wash the canned chickpeas and the red kidney beans and mix with the pasta and vegetables

- Add your sliced onion

-Season with salt and pepper

- Add the lemon and the vinegar dressing

Serve at room temperature or place in the fridge and serve cold

Mix yogurt and mustard together and serve next to the salad for extra kick of flavor.

http://mimicooks.com