Tag Archives: garlic butter

Roast Chicken With Herb And Garlic Butter

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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.

Roast Chicken With Smoked Garlic Butter

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I was in smoked food heaven this week when I found smoked garlic in my local green grocer!

If you can’t find smoked garlic just make this with regular garlic, the taste is still amazing and the pan juices, well, you’ll want to dip the potatoes or bread in those! Pour off the fat and keep it for making roast potatoes another time.

Serves 6.

Ingredients

1.6kg chicken

3 large cloves smoked garlic

2 teaspoons smoked salt flakes or regular salt flakes

1/2 teaspoon peppercorns

100g butter at room temperature

1kg baby potatoes

Method

In a large mortar and pestle, crush the garlic, salt and peppercorns, add the butter and mix very well.

Take the chicken and using poultry shears, remove the spine, flip the chicken over and push firmly on the breasts to flatten.

Using your fingers, loosen the skin over the breasts, thighs and legs.

Using a teaspoon or I use a sundae spoon, take small amounts of the butter and spoon it under the skin then using your fingers on the outside, massage it all over the meat.

Use around two thirds of the butter under the skin and then rub the remaining butter over the outside of the skin.

While your hands are all buttery, take each potato and rub it with you buttery hands before spreading them around the pan.

Allow to marinade for 2-24 hours.

Preheat the oven to 180 degrees Centigrade.

Pop the chicken and potatoes in the oven and bake, uncovered, for 30 minutes, baste, turn the potatoes and return to the oven for a further 30 minutes, baste and turn again and bake for another 15-20 minutes.

Allow to rest for 20 minutes before serving.

Garlic and Lemon Fishburgers

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Fish, lemon, garlic, parsley and butter, simple and delicious!

This is my version for our families fast food Friday challenge, making fast food equivalents at home.

The pan juices are delicious and not to be wasted, I just spoon them over each open burger as a sauce, no ketchup needed!

I have used sweet lip and baby snapper in the past, really any white mild fish is popular with the boys. Cooking times vary depending on the thickness of the fillets. I like to cut my fillets in two and remove bones and dark flesh.

My gluten free option is to serve this with a green salad and still spoon the pan juices over the top, they really are the highlight of the meal!

Serves 6

Ingredients

6 fillets white fish, bones and dark flesh removed

150g salted butter

2 cloves garlic, peeled and lightly crushed, still in one piece

2 lemons, juiced

3 tablespoons fresh chopped parsley

freshly ground pepper

Method

Heat a large frying pan over a low heat with the butter and garlic in the pan, swirl the garlic through the butter as it melts.

Once the garlic is fragrant, turn the heat up to medium high and once hot add the fish fillets.

Cook for 1-2 minutes depending on thickness and then flip the fillets over.

Pour over the lemon juice and parsley, cook through.

Layer the buns up with your fillings of choice, I’m a fan of avocado and spinach!

Place the fish on the prepared bun, season with pepper and then spoon over the pan juices, don’t worry if it drips off, it’s so yummy and garlicky you can mop it up with the bread!

Garlic Infused Roast Chicken

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One of the simplest ways to roast a chicken but absolutely delicious.

Usually I roast two chooks at once, that gives me lots of leftover meat and lots of bones for making stock. The stock from this roast is beautifully flavoured with the garlic and makes an excellent base for risotto and simple soups that allow the stock to shine through.

Ingredients

1.8-2kg chicken

6 large cloves of garlic

50g butter, softened

salt and pepper

Method

Preheat the oven to 190 degrees Centigrade.

Crush two garlic cloves and mix through the butter with a little salt and pepper.

Take the chicken and gently run your fingers under the skin on the breasts and legs.

Using most of the butter rub it under the skin over the breasts and legs.

Rub the remaining garlic butter over the outside of the chicken.

Bruise the rest of the garlic cloves and place in the chickens cavity.

Place the chicken in a roasting tin and cover with foil, seal well.

Roast in the preheated oven for 1 hour.

Remove the foil and baste with the pan juices.

Roast for a further hour, uncovered and basting regularly.