Happy Father's Day

Happy Fathers day to all those wonderful Dad's out there. And a special thought to those whose father's have passed and cannot share this day with them.



What did you do this Father's day? I spent the day with my wonderful husband and son at the beach having a picnic, and skyping our own Fathers in New Zealand.

Our family only does gifts for birthdays and Christmas. For the rest of the year, we do food, glorious food. So I asked he hubby what he wants for dinner and of course he chooses roast chicken with all the trimmings. For us all the trimmings entails Roast Chicken, bacon and herb stuffing, duck fat potatoes, steamed greens and honey carrots drizzled with homemade gravy.

Check out my recipe for our family Roast below and let me know what you think.  Roast recipes are such a personal favourite, nobody does it better than your own mother, or grandmother.  I am getting there slowly. Check out my recipe below.

Roast Chicken with Bacon and Herb stuffing

The key to the perfect chicken is buying the best quality chook that you can afford. Quality produce makes all the difference however this has never stopped me from buying a budget chook on quick sale and still making a fantastic roast.

Firstly prepare your Bacon and Herb Stuffing



Ingredients

1 brown onion, finely diced
4 shortcut rashers of bacon
75g butter
4 pieces of bread (stale is better but doesn't really matter)
1 tbsp mixed herbs

Method
  1. Fry onion and butter on a medium heat, until butter melts and onions soften.
  2. Add bacon and fry for a further 2 minutes
  3. Put bread into a food processor and pulse until it reaches a thick breadcrumb consistency
  4. Combine the bread and mixed herbs with the ingredients in the fry pan and cook for a further 5 mins.
  5. Place aside to cool and then stuff into the chicken.
Then place your chicken into an 180 degree Celsius oven. It needs to cook approximately 25-30 minutes per 500 grams depending on your oven.  I usually check the chicken at the 20 minutes per 500 gram point.  Baste the chicken with the oils that release themselves during the cooking process, this ensures a crispy skin.

To test whether the chicken is cooked slice into the chicken between the breast and thigh, if the juices run clear it is ready.  Leave to rest for 10 minutes before carving.

Duck Fat Potatoes



Perfect crunchy roast potatoes are my husbands favourite thing in the world.  Cooking them in duck fat takes your average roast potato to a whole new level.  The key to perfect roast potatoes is the type of potato that you use.  Desiree is the perfect all rounder potato and what I choose to use when making roasties.

Also you will soon see that there are alot of steps and effort to be put into these potatoes.  The more love and attention you put in the better they will be.

Ingredients

Desiree potatoes (I usually use 6 large potatoes for two of us, once again it is my hubby's favourite food
1 tbsp of duck fat per 500g of potatoes
Sea Salt Flakes and pepper

Method
  1. Be prepared duck fat potatoes take about an hour to cook in the oven.
  2. Peel potatoes and cut into your desired potato size.
  3. Plus into a pot of cold water and bring to the boil.  Boil for a further five minutes.
  4. Take potatoes off the heat and drain.
  5. Add duck fat, sea salt, pepper and shake in the pot with the lid on.  Try and shake vigorously. The goal is for the potatoes to break up a bit, this is what makes them crunchy.
  6. Place into a separate dish and into the oven.  This helps the roasties to not become soggy.
  7. Check them and turn every 15 minutes depending on your oven, and shake around in the bottom of the dish so they are continuously coated in the duck fat.
  8. When you take your chicken out of the oven to rest, crank the oven up to 200 degrees and allow them to crisp up for 5-10 minutes, but keep an eye on them as there is a fine line between crunchy perfect and burnt bottoms.



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