Difference between revisions of "Honey roast chicken with salt and Szechuan pepper crust"
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− | |title=Honey roast chicken with salt and Szechuan pepper crust Meat | + | |title=Honey roast chicken with salt and Szechuan pepper crust Meat recipe |
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− | |keywords= | + | |keywords=#honeyroastchickenwithsaltandszechuanpeppercrust #chicken #butter #roastingtray #szechuanpeppercorns #honey #garlic #spices #blackpeppercorns #basilleaves #corn |
− | |description=Based on Lyn Hall's excellent "Cookery Course" book | + | |hashtagrev=032020 |
− | + | |description=Based on Lyn Hall's excellent "Cookery Course" book but using a mixture of black pepper and Szechuan peppercorns | |
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− | + | |TotalCalories = 331 | |
+ | |PortionCalories = 165 | ||
+ | |DatePublished=17th January 2013 | ||
+ | |Author=Chef | ||
+ | |Servings = Serves 2 with leftovers for sandwiches | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 1 hour 45 minutes | |TotalTime = 1 hour 45 minutes | ||
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Based on Lyn Hall's excellent "Cookery Course" book ( ISBN 1-84091-348-7 ) but using a mixture of [[Black pepper|black pepper]] and [[Szechuan peppercorns]] | Based on Lyn Hall's excellent "Cookery Course" book ( ISBN 1-84091-348-7 ) but using a mixture of [[Black pepper|black pepper]] and [[Szechuan peppercorns]] | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 1.25 kg (1lb 12 oz) [[Corn|corn]] fed [[Chicken|chicken]], [[Parson's nose|parson's nose removed]] | | 1.25 kg (1lb 12 oz) [[Corn|corn]] fed [[Chicken|chicken]], [[Parson's nose|parson's nose removed]] | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
− | * | + | * Preheat the [[Oven|oven]] to 180° C (350° F - gas 4) |
* Remove the chicken from any packaging and pat dry. Keep cool. | * Remove the chicken from any packaging and pat dry. Keep cool. | ||
===Method=== | ===Method=== | ||
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Serve with a [[Green salad|green salad]] and plain [[Basmati rice|basmati rice]]. Mix the jelly with a dash of [[Olive oil|olive oil]] to make a dressing for the [[Salad|salad]]. | Serve with a [[Green salad|green salad]] and plain [[Basmati rice|basmati rice]]. Mix the jelly with a dash of [[Olive oil|olive oil]] to make a dressing for the [[Salad|salad]]. | ||
==See also== | ==See also== | ||
− | * '''[[Meat cooking time calculator Metric|A comprehensive guide to roast meat cooking times]]''' - give the time you want to carve your roast and we'll give you a timed step | + | * '''[[Meat cooking time calculator Metric|A comprehensive guide to roast meat cooking times]]''' - give the time you want to carve your roast and we'll give you a timed step by step roasting guide |
+ | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Main courses]] | [[Category:Main courses]] | ||
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[[Category:Favourite recipes]] | [[Category:Favourite recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
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+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#honeyroastchickenwithsaltandszechuanpeppercrust #chicken #butter #roastingtray #szechuanpeppercorns #honey #garlic #spices #blackpeppercorns #basilleaves #corn </code><!-- /footer_hashtags --> |
Revision as of 10:22, 17 December 2014
Based on Lyn Hall's excellent "Cookery Course" book ( ISBN 1-84091-348-7 ) but using a mixture of black pepper and Szechuan peppercorns
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.25 kg (1lb 12 oz) corn fed chicken, parson's nose removed
- 2 tablespoons softened butter
- 2 tablespoons runny honey (or use normal honey and microwave for a few seconds)
- 1 tablespoon Szechuan peppercorns coarsely crushed
- 1 tablespoon black peppercorns coarsely crushed
- 1 tablespoon coarse sea salt
- 3 Cloves of garlic smashed under a cleaver or frying pan
- 15 g fresh thyme
- 8 fresh basil leaves
- 2 fresh bay leaves
- 3 complete star anise
Mise en place
- Preheat the oven to 180° C (350° F - gas 4)
- Remove the chicken from any packaging and pat dry. Keep cool.
Method
- Lyn's tip is to cut the tips of the wings off to prevent then from tangling in the oven rack. I've never had that problem, but it can't do any harm.
- Smear the bird with the softened butter and then paint with the honey
- Sprinkle the skin with the salt and pepper
- Place the garlic, herbs and spices in the cavity
- Put the chicken on a rack over a roasting tray and roast for 45 minutes
- Leaving the chicken in the oven, tun the heat off and leave it to cook for a further 45 minutes as the oven cools down. If the roasting tray has dried out a little, add a splash of water to invigorate the juices for the salad dressing.
- Remove and serve immediately.
Serving suggestions
Serve with a green salad and plain basmati rice. Mix the jelly with a dash of olive oil to make a dressing for the salad.
See also
- A comprehensive guide to roast meat cooking times - give the time you want to carve your roast and we'll give you a timed step by step roasting guide
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#honeyroastchickenwithsaltandszechuanpeppercrust #chicken #butter #roastingtray #szechuanpeppercorns #honey #garlic #spices #blackpeppercorns #basilleaves #corn
https://www.cookipedia.co.uk/recipes_wiki/Honey_roast_chicken_with_salt_and_Szechuan_pepper_crust