Post by tassi on Dec 21, 2006 23:01:10 GMT -6
ingredients
1 whole chicken ~ free range...
1 corm of garlic ~ sliced fine...
a good pinch of saffron threads...
1 tablespoon good olive oil...
salt and pepper to taste...
½ stick of butter...
method
place the oil, garlic and saffron in a small pot and at the lowest setting allow the garlic and the saffron to sweat until the garlic is softened.. set aside and allow to cool...
cut the skin of the chicken down the back and with fingers and minimal cutting gently remove all the skin in one piece... and set aside under a tea towel so that it doesn't dry out...
cut the chicken into 6 pieces ~ legs ~ thighs ~ breasts ~ and de-bone carefully... trim pieces and remove any fat...
lay out the skin [inside up] and lay a piece of chicken in the centre and salt and pepper add piece by piece the chicken forming a rough loaf shape ~ when you have layered about half of the chicken ~ spread the garlic saffron mix over the top of the chicken pieces and add the rest of the layers of meat...
wrap the chicken neatly in the skin..
wrap firmly in plastic wrap and and refrigerate for a good hour ...
pre-heat oven to 60c [130f] remove chicken from the plastic and rub over with some olive oil.. and place on a greased baking tray and roast for 2 full hours...
heat pan with a little butter and brown the loaf gently till golden turning to brown all 4 sides..
allow to rest for 15 minutes.. and cut in thick slices and serve with your favourite sides and a mango chutney or a parsnip puree....
1 whole chicken ~ free range...
1 corm of garlic ~ sliced fine...
a good pinch of saffron threads...
1 tablespoon good olive oil...
salt and pepper to taste...
½ stick of butter...
method
place the oil, garlic and saffron in a small pot and at the lowest setting allow the garlic and the saffron to sweat until the garlic is softened.. set aside and allow to cool...
cut the skin of the chicken down the back and with fingers and minimal cutting gently remove all the skin in one piece... and set aside under a tea towel so that it doesn't dry out...
cut the chicken into 6 pieces ~ legs ~ thighs ~ breasts ~ and de-bone carefully... trim pieces and remove any fat...
lay out the skin [inside up] and lay a piece of chicken in the centre and salt and pepper add piece by piece the chicken forming a rough loaf shape ~ when you have layered about half of the chicken ~ spread the garlic saffron mix over the top of the chicken pieces and add the rest of the layers of meat...
wrap the chicken neatly in the skin..
wrap firmly in plastic wrap and and refrigerate for a good hour ...
pre-heat oven to 60c [130f] remove chicken from the plastic and rub over with some olive oil.. and place on a greased baking tray and roast for 2 full hours...
heat pan with a little butter and brown the loaf gently till golden turning to brown all 4 sides..
allow to rest for 15 minutes.. and cut in thick slices and serve with your favourite sides and a mango chutney or a parsnip puree....