I’m not posting a roast chicken recipe. Everyone has their favourite. But I will say this, basically 20 minutes for each side at 200C. Go see Joke if you want all manner of brines and rinses and entertaining reads on moist breasts.
I love experimenting with roast chicken. I mean, see here (that’s the roast chicken with cankles)and here for two examples. Monday was no different. I had ricotta that had to be used, left over rice from Sunday night and a hankering for pine nuts. These are rough quantities – it made a lot of stuffing. I stuffed the cavity, between the breast meat and skin and in the pocket between the thigh and the breast.
Leek, ricotta and pinenut stuffing
- 1 leek, finely sliced
- 2 zucchinis, grated
- 1-2 cloves garlic finely chopped
- About 4oog of ricotta
- Probably about 1 cup of cooked rice
- a good handful of pinenuts
- juice of half a lemon
- finely grated rind of 1 lemon
- salt and pepper
- 4-6 sprigs flat leaf parsley, finely chopped
- heat a frypan over medium high heat, spray with oil, saute the leeks until softened
- add zucchinis and garlic and cook for a few minutes, then remove from heat and cool slightly
- mix all the ingredients together
- taste and season accordingly
- stuff in chicken