Roast Chicken with Insider Cheats

Any Carnivore knows this family friendly comfort food will absolutetly be received enthusiastically.  Yes, this post cheerfully lies in my culinary British roots (and heart).  Of course, who says we can't also travel foodwise in our own kitchen when the mood suits?  

Plating is important, note the dam of savoy cabbage with peas and a stuffing disc preventing the lovely brown gravy from hitting the roast parsnips and potatoes.  That's deliberate not accidental.

I'll make a brown gravy post another time because today, we're focusing on everything roasted.

Chicken:

This is often bought unashamedly already brined, bagged and prepped to simply cut off a corner and put in the oven.  This is very convenient (stating the obvious).  Otherwise, I make up a stuffing, pop it in the neck of a bird, add aromats to the cavity,  bag everything up, weigh it and pop in the oven.

(When my chicken was a bit large for the bag it was noted condoms are easier, but perseverance won in the end).

Roast the bird at 200C fan for 18 minutes per 450g + 18 minutes.  Turn half way through cooking.  Remove to cover and rest.  The bird roasts and steams, its super moist.  All the juices can also be harvested for that brown gravy you've already started from a soffrito and stock (or mixed with granules if you must).

Bonus points for no oven mess at this point.

Potatoes and parsnips both start with a parboil in salted water.  15 minutes potatoes and 12 minutes parsnips.  Cool, season with salt and coat in a little animal fat (duck or goose).

Roast the potatoes for 45 minutes at 190 Celsius, turning occasionaly and the parsnips for 25 minutes (flip once).

The potatoes usually enter the oven as the bird comes out to rest (they can roast whilst the focus is on making gravy and veges).  There's a simple 20 minute wait before adding the parsnips (timer app on phone).

Tip:

If your overal timings end up a little off, the roasties will keep well in the oven after turning it off and plates are being warmed.

A note on potatoes:

Any white 'floury' potato like Maris Piper are good for a roasting.  Three decent chunks per adult, plus a few extras, is a fair rule of thumb.  If you feel fancy, score the boiled, cooled poatoes with a fork before hitting with the fat and salt then roasting. 

Parsnips:

Please avoid honey, it's a trap that makes them burn.  Parsnips are naturally sweet enough and delicious cooked simply.

You may also like my Roast Ham:

Clementine Glazed Roast Ham