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Try something new with your next roast chicken
Why not try something a little different next time you are having a roast chicken.
- Put a stuffing mix into the neck of the chicken - take a traditional sage and onion stuffing and add chopped dried apricots or other fruit.
- Put sausage meat into the neck of the chicken - use a simple sausage meat mix or take your favourite sausages, remove the skin and mix well before adding to the chicken.
- Rub butter all over the skin or place little knobs underneath the skin. This will give an extra richness.
- For extra flavours add garlic, lemon or orange quarters, small skin-on onions or bunches of herbs. These can be placed in the roasting tray to make the gravy more flavoursome or placed in the cavity of the bird.
- Place smoked streaky bacon or Italian style ham in a criss cross style on top of the breasts. The not only gives a lovely Smokey flavour to the chicken meat but also looks great when you present the bird at the table.
- Always allow the chicken to rest, covered with foil, for a minimum of 15 minutes before carving. This allow the meat fibres to rest, making the bird easier to carve, and it will also give you plenty of time to make a fresh gravy using the juices from the roasting tray
- Why not try cooking the chicken in the Devonshire Red Chicken brick.