Category Archives: Fowl

Chicken And Leek Pie With Potato Scone Crust


Leftovers needing jazzed up a bit?

 This is the recipe for you, using leftover roast chook and the insides of some baked potatoes, discard the skin, or some leftover mashed potato.

I have used homemade chicken stock from some roast chicken flavoured with lots of garlic and fresh herbs so the stock has heaps of flavour, if you are using powder or a cube, maybe add a little fresh parsley and garlic to the leeks when they are cooking for a bit more flavour.

The potato scones go beautifully crispy on top and mushy and chickeny on the bottom, yum!

Serves 8.

Ingredients

110g butter

2 large leeks, halved lengthwise, cut into 1cm pieces and washed thourghly

100g gluten free plain flour

1.2l chicken stock

800g cooked chicken or ham

TOPPING

500g cooked potato, mashed

100g butter

50g gluten free plain flour

1/2 teaspoon gluten free baking powder

Method

Preheat the oven to 190 degrees Centigrade.

In a large, shallow oven proof pan, heat the butter over a medium heat.

Add the leeks and cook for 10 minutes until vibrant green and soft.

Add the flour to the pan and stir continuously for one minute.

Pour the stock into the pan and stir until it thickens at boiling point.

Stir the diced cooked chicken through and set aside.

Now make the scones.

In a large bowl, weigh out the potato, finely diced butter, flour and baking powder, using your hands, gently work the mixture until a dough begins to form.

Flour your work surface with gluten free plain flour and using your hands, gently squash down the dough until 5mm thick.

Take a floured cookie cutter and cut discs, once there is no more space, reform the dough, squash down and re cut until you have enough discs.

Place the scones onto the pie filling and pop into the oven.

Bake for 40 minutes.

Mojo Chicken

image

This is my version of the Cuban dish, Pollo Con Mojo.

The boys have lots of fun with the name, heaps of Austin Powers jokes while trying to eat dinner!

By cutting the chicken down like this it cooks more quickly and using the spine as a rack stops the meat getting too burnt in the caramelised orange juice.

Any leftovers are fabulous for quesadilla fillings the next day.

Serves 4-6.

Ingredients

1.8kg chicken

200mls freshly squeezed orange juice

1 lime, zest and juice

2 teaspoons olive oil

4 garlic cloves

1 green chilli, deseeded

1 teaspoon ground cumin

2 teaspoons dried oregano

salt and pepper

Method

Turn the chicken, breast side down. Take a pair of poultry sheers and cut down either side of the spine, I find it easiest to cut down from the parsons nose end! Set the spine aside. Turn the chicken breast side up and push down the breasts to flatten the chicken.

Now make the marinade, combine all of the other ingredients and whizz in a food processor or use a stick blender to make the marinade.

Combine the chicken and marinade in a bag and pop in the fridge for 30mins-2hours if you have time.

Preheat the oven to 190 degrees Centigrade

Take a roasting tin and place the chicken spine on the base, top with the chicken and then pour over the marinade.

Place in the preheated oven and bake for 1 hour 10 minutes, basting every 20 minutes. If the wings are colouring too quickly, wrap them with a little foil.

Once the chicken is cooked, remove from the oven and allow to rest for 20 minutes before carving.

 

Baked Teriyaki Chicken

 

image

Teriyaki chicken can be a bit of a minefield when you have to be gluten free so this is my easy homemade version that the boys love!

Gluten free, dairy free and egg free doesnt mean flavour free!

Serves 8.

Ingredients

1.2kgs skinless chicken thighs, 1-2 cm diced

6 tablespoons gluten free soy sauce

2 tablespoons sesame oil

1 tablespoon sake

thumb sized piece of ginger, peeled and finely grated

2 teaspoons brown sugar

2-3 teaspoons sesame seeds

Method

In a large bowl combine all of the ingredients except the sesame seeds.

Allow to marinade for a minimum of 30 minutes.

Preheat the oven to 210 degrees Centigrade.

Line the base of a roasting tin with baking parchment.

Tip the chicken and marinade in and bake for 30 minutes, stir and return to the oven, bake for a further 15-20 minutes, stirring regularly until the marinade has completely evaporated and the chicken is sticky.

Sprinkle over the sesame seeds and serve.

Baked Green Chicken

image

An odd name I know!

My husband has a dislike for parsley and the garden is producing mountains of it just now so I need to sneak it in to as many things as I can! When he saw this before it was baked the shade of green made him call it Hulk chicken, it is that green!

You can barbecue this chicken too, it has fabulous flavour for such simple ingredients.

Serves 4-6.

Ingredients

1.8kg chicken pieces, bone in, skin on

2 lemons, juiced

4-5 cloves garlic, chopped

a big bunch of fresh parsley

30mls olive oil

salt and pepper

Method

Combine all of the ingredients, except the chicken, in a food processor and whizz until you have a thick but pourable paste, you may need to add a little more oil.

Place the chicken in a large bowl and pour over the marinade, use your hands to cover all of the chicken in green, leave to marinade for 30 minutes if you have time.

Preaheat the oven to 190 degrees centigrade and line a baking tray with baking parchment.

Place the chicken skin side up on the tray, pour over any remaining marinade, and slide into the oven.

Bake for 30 minutes and then baste with the pan juices, do this a few times until the chicken is fully cooked and the skin is crispy.

Chicken And Apple Casserole With Chive Dumplings

image

As the northern hemisphere basks in the heat it has turned rather chilly here in Western Australia so we are loving slow roasts and some serious comfort food.

This however isn’t slow cooking as I cheat and use left over cooked chook which saves on time and to be honest I usually make double as this freezes a treat for an elusive night off another time.

The dumplings are great for filling teenage boys up and they are gluten free too and sooooo tasty you wouldn’t even know!

Serves 8.

Ingredients

50g butter

1 medium onion, diced

3 medium carrots, diced finely

300g eating apples, peeled, cored and roughly chopped

600g cooked chicken, dark and white meat, roughly chopped

300mls cream

750mls chicken stock

salt and pepper

DUMPLINGS

300g gluten free self raising flour

100g butter, diced

20g chives, snipped

salt and pepper

200-250mls milk

Method

Preheat the oven to 200 degrees Centigrade.

In a large lidded oven proof frying pan, heat the butter over a medium heat, once melted add the onion, carrot and apple, stir well and cover. Allow to cook slowly for 15-20 minutes until the onion is soft.

Add the chicken to the pan followed by the cream and stock.

Season and bring gently up to a simmer.

Move the pan with the lid on into the oven.

Bake, covered for 25 minutes.

Towards the end of the 25 minutes, make the dumplings.

Weigh the flour into a large bowl, add the diced butter and gently rub it in. Once this resembles fine breadcrumbs add the chives, seasoning and finally the milk, you don’t want it too sticky to handle so try 200mls of milk and slowly increase if need be.

Take the pan from the oven and remove the lid.

Working fairly quickly, roll the dumpling mix into small walnut sized balls and pop onto the top of the casserole, repeat until all of the dumpling dough has been used.

Return the pan to the oven, uncovered, and bake for 35-40 minutes until the dumplings are golden.

Roast Chicken With Herb And Garlic Butter

image

As I suspect you know by now, I’m a fan of butterflied chicken and one pot wonders!

Normally cooking the chicken this way speeds up the cooking process but this time I cover it and cook it for longer which really helps develop the flavour. By throwing the carrots in your veggies are cooked at the same time and to be honest I do baked or jacket potatoes at the same time too while the oven is on.

As you can see in the photo, I throw the removed spine into the pan to roast too as all of the bones go into the stock pot afterwards to make a heavenly garlicky herby stock, perfect for soup or I used this stock for a mushroom risotto to add loads of flavour.

This chicken is lovely cold too so any leftovers are great for sandwiches, wraps and salads. You can also make this chicken ahead of time, I have popped the butter under the skin and left the chicken in the fridge over night before cooking and the taste was possibly even more amazing!

Serves 4-6.

Ingredients

1.4 kg chicken

120g butter, softened at room temperature

20g parsley leaves and young fresh stalks

20g basil leaves

3 large garlic cloves, peeled

salt and pepper

1kg carrots, peeled and cut in half or thirds

Method

Preheat the oven to 190 degrees Centigrade.

Take the chicken and flip it onto its front to let you access the back. With poultry shears, cut up either side of the spine to remove it and giblets if attached. Lay the spine in your roasting tin and flip he chicken over again, breast side up. Squish down on the breasts to flatten them and then run your finger under the skin of the breasts, thighs and legs to make a space to squeeze the butter in to.

Using a food processor, process the butter, parsley, garlic, salt and pepper until creamed and well combined.

Using your hands, take small amounts, around a table spoon at a time, of the butter and gently insert under the skin, then massage down to cover all of the chicken, continue until most of the butter has been used.

With the remainder, rub all over the outside of the chicken.

Add the carrots to the pan and then top with the prepared chicken.

Cover well with foil.

Pop into the oven and bake for one hour.

After 1 hour, remove the foil and baste, bake for a further 40-45 minutes, basting regularly.

Once fully cooked and golden, remove from the oven and allow to rest for 10minutes.

Peri Peri Chicken

image

Who doesn’t love peri peri chicken???

I use jalapeño chillies for this just to reduce the heat a little for my sons but feel free to add more chilli or consider using the seeds.

I always roast two chooks, one just isn’t enough these days in my house, leftovers are great in quesadillas and nachos or topping a crunchy salad. Consider making stock with the bones, roast the chooks on the removed spines so they act as a rack and then all the bones can be used for stock, I like to make a sweetcorn soup with this stock.

Ingredients

2 x 1.4kg chickens, spines removed and butterflied

2 limes

8 large garlic cloves

4 green jalapeños, 2 chopped with seeds, 2 chopped with seeds removed

50mls honey

salt and pepper

Method

Prepare the chicken by removing the spines with poultry shears and then pressing down on the breasts to flatten.

Combine the lime juice, garlic, chilli, honey and seasoning in a bowl and then use a stick blender to process.

Pour the marinade over the chicken, cover and marinade for 6-24 hours.

Preheat the oven to 200 degrees Centigrade.

Lift the chicken out of the marinade and lay in a roasting tin, reserve the marinade. Wrap a little foil around the wing tips if they are on the upper side of the chicken like mine.

Slide the chicken into the oven and bake for 50-60 minutes, brushing regularly with the reserved marinade and pan juices. Towards the end of cooking, remove the foil from the wings and marinade with the rest of the chook.

Allow to rest for 10-20 minutes before serving.