 |
|
 |
 |
Menu |
 |
|
 Home |
| |
|
 Discussions |
| |
|
 Tools |
| |
|
| Affiliates |
| |
|
 Content |
| |
|
 Info |
| | |
|
|
|
|
|
User Info |
|
 Membership:
 Latest: MichaelSnaRe
 New Today: 0
 New Yesterday: 0
 Overall: 9144
 People Online:
 Visitors: 48
 Members: 0
 Total: 48
|
|
|
|
|
|
Full disclosure |
|
|
|
 |
|
 |
 |
|
 |
IT Security and Insecurity Portal |
|
|
not web related (good read) |
|
 Posted: Wed Aug 02, 2006 12:38 pm |
 |
|
| Zipper_ |
| Active user |
 |
|
| Joined: Aug 03, 2005 |
| Posts: 29 |
|
|
|
 |
|
 |
|
im just sitting here smelling the smells from my chicken roast and i gotta shre the recipe i was watching jamie oliver hes ugly but a f$@#$ccking good cook some people on this link dont like it but i as a tru meat lover enjoyed this ths only difference i took was i added home made garlic bread and butter extra salt (awsome) and parboiled then roasted potatoe's so if you love your roasts this ones for you
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Yield: 6 servings
| Code: | This roast chicken is really tasty. The principle is very similar to the perfect roast chicken recipe in my first book, getting fantastic flavors right into the bird.
2 pounds chicken, preferably organic
1 large lemon
8 slices prosciutto or Parma ham, thinly sliced
1 to 2 cloves garlic, peeled and finely chopped
2 good handfuls fresh thyme, leaves picked and finely chopped
Salt and freshly ground black pepper
4 ounces softened butter
2 pounds potatoes, peeled and cut into chunks
1 large celeriac, peeled
Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Chop prosciutto and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter. Push this into the space you have made between the meat and the skin -- rub and massage any that's left over in and around the bird. It's all tasty stuff. I could tell you to tie the chicken up but I've decided it's a palaver and not worth it in this case. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put chicken in the hot roasting tray and roast in the preheated oven for 20 minutes.
While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size as the potatoes. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity of the chicken and lift it off of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes. Leave to stand for 10 minutes. Once the meat and vegetables have been removed, a little light gravy can be made in the tray with a splash of wine and stock, a little simmering and scraping. |
now you all will have sum wicked munchies to go with your perlphpsql and pen testing have a good night waraxe peeps andy for another post |
|
|
|
|
|
www.waraxe.us Forum Index -> General discussion
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
|
All times are GMT
Page 1 of 1
|
|
|
|
Powered by phpBB © 2001-2008 phpBB Group
|
|
|
|
|
|
|
