ROASTED, HERBED BABY CHICKENS
Small birds, such a baby chickens, or cornish hens can be served one per person. Poulty lovers will delight in this very simple recipe. Ideal for the working family with little time for meal preparation. Serve with (wild) rice pilaf or roasted parisienne potatoes, steamed baby green beans,or steamed snow peas. Accompanied by chilled Chardonnay, your taste buds will thank you, and your dinner guests will think you are a genius. One of my favourite series of cook booklets (Classic Essential Roasts) available in Sydney, Australia, London, Vancouver and New York. produced by the Hawthorne Press.
Provided by TOOLBELT DIVA
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix 4-1/2 oz butter with the herbs, spring onion lemon rind, 3/4 lemon juice, salt and pepper.
- Preheat oven to 400 degrees F (200C).
- Using your poultry shears, cut down either side of the backbone.
- Discard the backbone and gently flatten the chickens.
- Lift the skin from the breastbone and the legs.
- Gently push the butter between the skin and flesh.
- Tuck the wings and neck inward.
- Lay the chickens on a rack in a shallow baking dish.
- Brush with the remaining butter and juice mixture.
- Bake for 30-35 minutes, or until the juices run clear.
- Remove from oven when done, and set aside for 5 minutes before serving.
ROASTED HERBED BABY CHICKENS WITH SPICY MANGO BARBECUE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Season the chickens inside and out. Place the bay leaf, thyme and clove inside the cavity. Brush the chickens with olive oil.
- Place the chickens in a roasting pan so they are resting on one leg. Add the onion to the pan. Remove fat from gizzards and necks, and scatter around the pan.
- Roast the chickens for 15 minutes, then flip them onto the other leg. Roast another 15 minutes, then place on their backs. Brush the chickens with the homemade barbecue sauce. Roast for another 20 minutes, or longer for larger chickens. Remove, and let cool before carving.
- To carve, cut off trussing strings. Arrange the chicken, breast side up. Place a knife parallel to one chicken leg, just under it. Make a deep incision along the chicken to almost separate the drumstick from the thigh. Place the knife over the breast meat, positioning it about a third of the way from the drumstick toward the backbone. Make a deep incision from one end of the chicken to the other. Place the knife against the breastbone, and make an incision along the bone all the way down to the carcass. Repeat with other side of chicken. Pack the chicken this way for the picnic and simply pull it apart with minimal cutting when ready to serve.
Nutrition Facts : @context http, Calories 863, UnsaturatedFat 40 grams, Carbohydrate 3 grams, Fat 62 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 17 grams, Sodium 933 milligrams, Sugar 1 gram, TransFat 0 grams
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