Friday tea. I thought that I hadn't done much cooking this week, so I thought that I would treat the family to a roast chicken dinner with nearly all the trimmings. The chicken that I bought weighed 1.25kg. The Mary Berry cookery book says that a chicken this size will take approximately one hour in the roasting oven. I put the chicken in an ordinary roasting tin (I will have to put an Aga roasting tin on my Christmas list), and spread a small amount of stork margarine over the top. I decided not to put foil over the breast to just see what would happen. With the shelf in the top oven on the bottom set of runners, I put the chicken in for an hour.
I also put some parsnips, which I had cut into finger sized pieces, in a small tin with vegetable oil on the floor of the roasting oven to cook for the same length of time. Next, I prepared potatoes, and vegetables as previously described in my blog post about cooking the ham in the cola (http://me-and-my-aga.blogspot.co.uk/2016/04/slow-cooked-ham-in-coke_22.html).
After an hour, I took the chicken out and although the juices ran clear, I decided that another ten minutes in the roasting oven wound definitely make sure that it was well cooked. This extra ten minutes convinced me that the chicken was then fully cooked, as when using a conventional oven, a chicken of this size would normally take over an hour to cook. I then put the chicken onto a plate and covered with foil to rest. After this, I put some frozen Yorkshire puddings into the Aga to cook. Very lazy I know, but one day I will try to make proper Yorkshire puddings in the Aga, and post it on here.
Thank you Mary for this successful recipe, I will definitely feel more confident when cooking a chicken again.
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