This week’s cooking with the Bridge House’s award winning chef Paddy Kennedy features a traditional Sunday Lunch
Traditional roast stuffed chicken Dinner
Ingredients Serves 4-6
1 Whole Chicken 1600g approx.
1 Shallot peeled and finely diced
1 Clove Garlic peeled
1 Tsp. dried mixed herbs
1 Bunch fresh parsley stalks remove and chopped
100g Fresh breadcrumbs
1 Tbsp. brown sauce
To make the Stuffing
In a small pot melt the butter and add the shallots and garlic, cook until soft and add the mixed herbs, brown sauce and breadcrumbs
Squeeze juice of half the orange into the stuffing
Season with salt and pepper
Mix well and set aside to cool
Place the stuffing in the centre of the chicken and place on a roasting tin, brush with some oil and season with salt and milled pepper.
Cooking time for Roast chicken is approx. one hour at 150C
To enhance the flavour place a couple of streaky rashers across the top the chicken before cooking.
Keep an eye on the chicken during cooking and if the top skin is getting too crispy, cover it with a little tin foil and turn down the oven.
Check that the chicken is cooked by piercing with a carving fork ant the juices released should be clear also twist the bone of the drumstick and it should dislocate easily when the chicken is fully cooked.
When the chicken is cooked remove form roasting tin and pour off excess fat.
Add a half glass of red wine and some water and stir well with a wooden spoon to dissolve all the cooking sediment
Pass through a fine sieve into a small pot; thicken with a little gravy mix or some ‘beurre maine’ which is a little butter and flour mixed together.
Peel about 12 small potatoes and place in boiling water with a little salt.
Boil gently for about fifteen minutes to ‘Par cook’
Add the potatoes to the roasting tray with the chicken during cooking.
Roll them in the fat to get the flavour into them.
Carrot and parsnip puree
25g Real butter
1 Pinch nutmeg
Salt and pepper
Peel and roughly chop the carrots and parsnips and place into a pot of boiling water.
Cook for about thirty minutes and drain off
Mash with a potato masher and add the butter
Season with salt, pepper and nutmeg.
Braised spring cabbage
1 Head of young spring cabbage
1 Medium sized onion
1 Sprig thyme
1 Streaky rasher
Salt and pepper
Remove the outer leaves from the cabbage and cut in half through.
Remove the stalk and slice as thinly as possible
Peel the onion cut in half and slice fine as possible.
Place the cabbage ,onion and butter in a pot with the thyme and add a little water
Season with a little salt and pepper
Cover with a lid and simmer for about thirty minutes until soft
Bread sauce is an old classic accompaniment of roast chicken and is made by boiling about 250ml of milk with a little diced onion and add about 20g fresh breadcrumbs and 20g butter season with a little salt, pepper and nutmeg.
from Paddy Kennedy, award winning chef at the Bridge House Hotel