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Roast Chicken & Seasoning

March 15, 2011

This can be used as an all purpose condiment, just keep it in a Salt shaker and add liberally over meals. It makes my mouth water an awful lot, Rice dishes really benefit from it’s flavour, but as you would guess from the name, this is best used to season a Chicken for roasting.

It will flavour the actual meat, give you crispy wonderful skin and protect the meat from burning if you happen to be a little accident prone (everyone has left something in the oven for that bit too long at some point). Heat the oven to around 190 C (375 F, Gas Mark 5), push down on its breast bone till it pops to help it cook evenly, unless you are using stuffing, then just stuff it. Rub the Chicken all over with this mix, put a little bacon inside the cavity and then roast 20 minutes per 500g + 20 minutes, let stand 10 minutes (important), drain and then simmer the juices to make gravy. Especially juicy and good if cooked inside a Römertopf, but will need an extra 20 minutes or so in the oven Turn the heat up for the last 30 minutes of cooking to brown the Chicken a little.

The next recipe (out 19.03.11) will show you one way to use up any leftover Chicken from this!

– Recipe –

7 tablespoons Paprika

1 tablespoon Salt

1 tablespoon Pepper

2 tablespoons Parsley

1 tablespoon Marjoram

1 tablespoon Tarragon

1/2 a tablespoon Chili Powder (Cayenne Pepper)

1 tablespoon Garlic Granules (or powder)

1 tablespoon Powdered Onion



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