WHY surprise the mum in your life with a perfect roast chicken or roast beef this Sunday? My roast chicken is a very easily put together meal but doesn’t lack in flavour – a real crowd pleaser, with lots of ways to serve it.
If cooking isn’t your forte but you still want to impress, the roast beef is definitely the one for you to try – it's easy peasy and delicious served with a traditional side of spuds and veg.
ROAST CHICKEN
(Serves 6)
1.5–2 kg whole chicken
6 per cent brine (300g of salt dissolved in 5 litres of water)
1 lemon
1 bunch thyme
125g unsalted butter
50ml dry white wine
500ml chicken stock
500ml water
1 teaspoon Dijon mustard
1 sprig tarragon
1 sprig parsley
Place the chicken in a deep pot or tray, then pour over the brine submerging the chicken. Cover the container with plastic wrap and place in the fridge to rest overnight.
Remove the chicken from the liquid and dry with a paper towel. Roll and pierce the lemon, then place it in the cavity of the bird with half of the thyme. Place the chicken stock, water, mustard, tarragon and parsley in a large pot with the chicken; place on the hob and bring to the boil. Lower the heat and simmer for 40 minutes.
Next, remove the chicken from the liquid and allow to rest for 20 minutes. Rub some butter on top of the skin. Preheat the oven to a high heat and place the chicken in, leaving it in until golden brown.
To carve the chicken, remove the legs by slicing down where they meet the breast and splaying them outwards to expose the joint. Remove the breast by running a sharp knife deeply into the flesh along one side of the centre bone that extends the length of the bird, making a deep vertical cut.
Then cut horizontally through the flesh at the bottom of the breast until the horizontal cut meets the vertical, separating the breast from the ribcage. Repeat the procedure on the other side of the centre bone. The breasts can then be laid cut-side down on the chopping board and sliced.
To make the gravy, reduce the chicken stock by three quarters and stir in the remaining butter. Strain into a small saucepan and serve.
ROAST BEEF
(Serves 8)
1.2kg of beef rump
Sea salt
Ground pepper
Leave the beef out of the fridge an hour before cooking to allow it to come to room temperature. Preheat the oven to 190C.
When ready, seal your meat. It’s best to allow for smoke and steam so ensure extraction fan is turned on and windows/doors opened. Place a frying pan on the hob on a high heat.
Season the beef with the sea salt and pepper and sear all sides until browned.
Once it has browned on the outside, place the meat in a roasting tin and put in the oven for four hours – feel free to cook to your own liking. If using a thermometer, the beef is cooked to rare at a temperature of 55C, medium/rare at 57C and medium at 60C.
Once cooked, remove from the oven, cover with a sheet of tinfoil and a clean tea towel and allow to rest for 20 minutes before carving at the table and serving.
