Monday, August 13, 2007

Fixing Dinner with L'abeille:Roasted Spring Chicken

The easiest way to make a hearty weekend dinner is to prepare a roast chicken meal with all the left over weekly vegetables. The stuffing are already a side dish on it's own. I don't really need to prepare additional gravy because the natural juices from the roast will be perfect to accompliment the chicken.
Here goes... L'abeille's roasted spring chicken

On Saturday

I marinate these two "extra slim, extra tiny spring chickens" on Saturday evening. Give these spring chicken a good massage, bath it clean and finally pat dry with kitchen towel.

Nothing bets a good roast using fresh herbs but it's like buying GOLD in Malaysia whereby these plants grow like weeds around the world! Somemore horr, not every supermarket sells them. Thank goodness Cold Storage is near my place...or else, I'll be using the dry ones too.

You'll need a handful of Thyme, Rosemary, Parsley & Marjoram.

Chop up all the herbs together with garlic. Mix the herbs with a olive oil, lemon juice, honey, black pepper and sea salt.

Rub the birds with the herb paste including the cavity. Make sure you slide some marinates underneath the chicken skin. Stuff 1/2 a lemon on each chicken. Keep the two birds in the fridge for at least 24 hrs.

I need croutons to soak up the juices from the chicken but I don't really like buying them from shops because it's greasily soaked in oil. I cubed some baguette and grill them on a nonstick pan. You can grill these croutons a day earlier and store them in a jar until needed.

On Sunday

Chop up some yellow onions, potatoes, carrots and button mushrooms

Stir fry with the vegetables bay leaves, oregano, thyme, parsley, marjoram with a little bit of extra virgin olive oil.

Stuff the birds and you may leave those extra stuffing underneath the birds together with the croutons. You may cover the chicken with bacon strips for an extra smokey roast. Roast the birds in a preheated oven for 1.5hrs at 190°C. Remove bacon strips and set the temperature to 220°C on your final 15 minutes to get a golden brown skin.

Roasted Spring Chicken. Very very Chrismassy eh?

Dinner's served!

I've plenty of leftovers in the fridge and I've planned a pasta meal and a chicken sandwich dinner tomorrow ;)

Stay tuned!


Sweetpea said...

haha, one of the chook in your first pic looked a bit 'over-exposed'. sorry, am letting my imagination run wild :P

L'abeille said...

That's called food "porn" ok? hehe..