Upside Down Roast Chicken and other great bird recipes
Ever tried to roast a chicken upside down? The theory is that having the chicken sit in the oven with the breast at the bottom and legs at the top, the juices will fall downwards keeping the chicken meat tender. Worth a try.......
Recipe souce: delicious.com.au
Upside-down roast chicken
1 bay leaf
3 lemons, halved
6 garlic cloves
1 bunch oregano, leaves picked
⅓ cup extra virgin olive oil
3 tsp each sumac and ground cumin
2 bunches baby (Dutch) carrots, trimmed
2 red onions, cut into wedges
4 long green chillies
400g can chickpeas, rinsed, drained
Preheat oven to 230°C (fan-forced). Stuff chicken cavity with bay, 2 lemon halves and 3 garlic cloves, then tie legs together with kitchen string. Finely chop half the oregano and crush remaining 3 garlic cloves. Combine in a bowl with 2 tbs oil, and half the sumac and cumin. Season, and brush over chicken. Line a roasting pan with baking paper and add chicken, breast-side up. Roast for 10 minutes or until slightly golden.
Meanwhile, place carrots, onion, chilli, chickpeas, remaining 2 tbs oil, 1½ tsp sumac and 1½ tsp cumin in a bowl. Season and toss to combine.
Remove chicken from pan. Add the vegetables and remaining lemon to pan, then arrange chicken, breast-side down, on top. Roast for a further 25 minutes or until vegetables are tender, then turn chicken and roast for a final 5 minutes or until golden. Remove from oven, cover dish tightly with foil and rest for 15 minutes.
Serve chicken and vegetables with remaining oregano leaves
Hawayij spice mixture
1 tsp each ground cloves and ground cinnamon
6 cardamom pods, crushed, seeds reserved, pods discarded
2 tsp each ground turmeric, ground coriander, ground cumin and freshly ground black pepper
For the hawayij spice mixture, combine all ingredients in a large bowl and set aside.
Golden chicken biryani
#15 whole chicken
3 tsp ground turmeric
150g unsalted butter, softened
2 tbs olive oil
1 onion, finely chopped
3 cardamom pods, bruised
1 tsp black peppercorns
3 long green chillies, seeds removed, finely chopped, plus extra thinly sliced to serve
2 bay leaves
1 bunch flat-leaf parsley, stems finely chopped, leaves picked
2 ½ cups basmati rice
4 cups chicken stock
1 tsp saffron threads
Nigella seeds, toasted flaked almonds and lime halves and wedges, to serve
Pat chicken dry inside and out with paper towel. Dust skin with 2 tsp turmeric to evenly coat. Add butter and 1 tsp salt flakes to spice mixture, stirring with a fork until well combined. Rub spice mixture inside cavity and over outside of chicken. Tie legs together with kitchen string, then cover and chill overnight to marinate.
The next day, remove all shelves from the oven except bottom shelf and preheat oven to 200°C. Line a baking tray with baking paper.
To make the rice, heat oil in a large, heavy-based, flameproof casserole over medium-high heat. Add onion and cook, stirring occasionally, for 3-4 minutes or until onion is softened, but not coloured. Add cardamom, cloves, peppercorns, chopped chilli, bay leaves, chopped parsley stems, rice and remaining 1 tsp turmeric. Cook, stirring constantly, for 2 minutes or until rice is toasted.
Add stock and ½ cup (125ml) water, bring to the boil, then transfer casserole to prepared tray and place in oven.
Place a greased oven rack above casserole. Position chicken, breast-side down, on prepared rack, to allow cooking juices to drip onto rice. Roast for 25 minutes or until chicken starts to turn golden. Reduce oven to 140°C and roast chicken for a further 45 minutes or until rice has absorbed liquid and chicken is golden.
Combine saffron and 2 tbs hot water in a bowl. Remove casserole from oven, leaving tray and chicken in place, and pour saffron mixture over rice. Gently stir through with a fork. Cover with foil and set aside to keep warm.
Using tongs, turn chicken breast-side up on rack and roast for a further 30 minutes or until juices run clear when the thickest part of a thigh is pierced with a skewer. Uncover rice and place chicken on top, pouring over any cooking juices from tray. Cover with foil and set aside to rest for 15 minutes.
Sprinkle chicken and rice with extra sliced chilli, parsley leaves, nigella seeds and flaked almonds. Serve with lime halves and wedges.
Mushroom-stuffed roast chicken
10g mixed dried mushrooms
1 tbs olive oil
2 garlic cloves, thinly sliced
1 bunch thyme, leaves picked, plus sprigs to stuff
200g mixed mushrooms (we used button and Swiss brown), roughly chopped
80g unsalted butter, softened
½ bunch flat-leaf parsley, leaves picked, roughly chopped
1 tsp truffle oil (optional)
1 white onion, cut into wedges
2 celery stalks, cut into 3cm pieces
1 large fennel bulb, trimmed, cut into wedges
250g cherry tomatoes on the vine
150ml white wine
Steamed greens and boiled or roasted potatoes, to serve
Preheat the oven to 180°C.
Place the dried mushrooms in a bowl and pour over 1 cup (250ml) boiling water. Soak for 5-10 minutes or until rehydrated, then strain through a fine sieve, reserving the liquid. Roughly chop.
Heat the oil in a large frypan over medium heat. Add the garlic and thyme, and cook, stirring, for 1 minute or until the garlic starts to colour. Add the rehydrated and fresh mushrooms, along with the reserved soaking liquid. Cook, stirring continuously, for 15-20 minutes or until the mushroom is softened.
Transfer to a food processor and briefly whiz, or roughly chop on a chopping board. Transfer to a large bowl and set aside for 5 minutes to cool slightly. Add the butter, parsley and truffle oil, if using, to the mushroom mixture. Season, and stir to combine.
Carefully place a rubber spatula under the skin of the chicken (the easiest way to do this is to start from behind the neck). Gently push the spatula under the skin from the front, working your way across the bird while moving towards the back.
Once you have loosened the skin and created space for the filling, carefully stuff (or pipe) the mushroom stuffing into it, using your fingers on the outside to massage an even layer beneath the skin. Loosely stuff the cavity with thyme sprigs.
Place the onion, celery, fennel and tomatoes in a large roasting pan and pour over the wine. Place the chicken on top of the vegetables and season.
Roast for 90 minutes or until cooked through (juices will run clear when poked with a skewer), covering the breast with a piece of foil for the last 20 minutes if it starts to become too brown.
Remove from the oven and rest for 10 minutes. Serve with steamed greens and boiled or roasted potatoes.
Sticky miso roast chicken
⅓ cup peanut or sunflower oil
2 tbs kecap manis
1 tbs miso paste
2 eschalots, sliced
2 tbs rice wine vinegar
1 long red chilli, sliced
2 Lebanese cucumbers, quartered lengthways
Micro coriander (or bunch coriander, leaves picked)
Steamed rice to serve
Preheat oven to 180ºC fan-forced.
Tie the legs of the chicken together. Rub 1 tbs oil over chicken, then place on a lined baking tray. Roast 20 minutes until slightly golden.
Meanwhile, combine the kecap manis with miso paste and brush over the chicken. Roast for a further 25-30 minutes until caramelised and cooked through. Remove and rest for 5-10 minutes before serving.
Heat remaining ¼ cup (60ml) oil in a small frypan over high heat, then add the eschalot and cook for 2-3 minutes until dark golden and crisp. Remove from the pan and drain on paper towel.
Combine resting juices from the pan of the chicken with the rice wine vinegar and toss with the chilli and cucumber. Top with coriander and serve with the chicken, crispy eschalots and rice.