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Chicken, from Grandma’s home and heart


Roast chicken, complete with stuffing. D


o you remember your days of yesteryear, eat- ing out at your grandmas home, the smell of her wonderful cooking, nobody cooks like grandma right! Well one such experience for me was grand- ma’s roast chicken. I have so many fond memo-


Foodies Ian Leatt


ries each one brings a smile to my face, her apple pie, her homemade fudge, her sour bread the list is endless, one thing I know, and I feel very blessed for is the lessons she gave me when I was so young, her lessons in the kitchen have made me the chef I am today. From the very first mouth-


ful to the last this chicken is so moist, so juicy I guarantee you that you will be craving it over and over again.


Ingredients 1 5 lb Roasting chicken A pinch salt & pepper 2 tablespoons freshly chopped oregano


1 large orange 1 medium onion 2 onions ¼ cup melted butter


Te Stuffing 6 regular sausages I small chopped onion ½ cup fresh herbed breadcrumbs A pinch of salt and pepper 1 medium egg ½ cup dried cranberries


Clean the chicken inside and out (warm water will


do the trick) remove any excess fat at the neck of the chicken. Carefully put your hand inside the neck and raise the skin from the flesh of the bird, try not to piece the skin as this is where you will be putting your stuff- ing. Sit to one side. Remove the skin from the sausages and place inside


a medium size bowl. To this add your salt and pepper, dried cranberries, small chopped onion, herbed bread- crumbs and egg. Blend together until all ingredients form one solid ball. Once complete, carefully place the stuffing through


the neck of the chicken and covering the breast of the bird until even always keep in mind not to pierce the


skin, this will help to keep the chicken together and very moist inside. Once you have stuffed the chicken, place inside your


roasting pan. Peel your medium onion and place inside the chicken. Cut your orange into three, two ends and one center piece. Put the two ends on opposite sides of the bird. Squeeze the juice of the remaining orange piece into a small bowl. Melt your butter to liquid form and add the juice of the orange. Pour the melted liquid over the chicken. Sprinkle the chicken with the fresh chopped oregano, and season with a pinch of salt and pepper. Finally peel your large onion and cut in two, placing on opposite sides of the chicken in the roast- ing pan. Put the lid on the roasting pan and then place into a


pre-heated over on 325C cook for two hours, then re- move the lid and brown at 350C for a further half hour. (Note when you remove the lid there will be quite a lot of liquid this will evaporate somewhat whilst browning). Once cooked remove from the oven and from the


roasting pan. Strain the remaining liquid and separate the fat, leaving residual liquid to enhance your gravy experience. A roast does not always have to be served with vegetables and roast potatoes, perhaps you could try with a light fruit salad, it is as always a matter of choice. Whatever you decide know this the chicken will be very juicy.


November 2015


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Smart Biz 19


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