9 Comments to 'Sagey Roast Chicken'
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We’re growing some herbs in our little garden and the sage plant is threatening to strangle the poor parsley and thyme bush so we decided we ought to use some up. After the excesses of last week (particularly eating the cuisine of two different countries in one day), we were both in the mood for something simple and fairly plain. It’s Sunday and it’s raining (again) which really only left us with one option: roast chicken. We’ve not had this for a while so were both excited, particularly as we decided to try a new chicken, a Duchy Original organic chicken since we’ve been rather disappointed with the Sainsbury’s “Taste the Difference” offerings lately.
The chicken turned out well; liberally seasoned with sea-salt and pepper, loosely stuffed with garlic, lemon and sage with more sagey butter stuffed under the skin. The aromatics leant a herby note without taking over the flavour of the chicken itself.
What didn’t turn out so well was the accompanying roast potatoes, I’m not sure if this was our fault for choosing the wrong variety or whether potatoes just aren’t any good at the moment (we’ve had a lot of disappointing ones recently) but they were incredibly sweet and didn’t crisp up at all. The sagey breadcrumb stuffing wasn’t a bad replacement though and the leeks and curly kale helped to soak up the delicious gravy (this chicken came with the giblets inside which we roasted in the chicken dish with some carrots, celery and onion to give us a tasty base for the gravy).