Sunday, 9 September 2012

Cider can chicken


3 maris piper potatoes per chicken, 1 can cider per chicken, sage leaves, butter
Preparation: 2 hours

When I roast a chicken, I stuff the cavity with pierced lemons, filling the inside with fragrant steam to make the meat moist and succulent. Cider can chicken works on the same principle - flavouring the chicken with the sweetness of the cider and sage. The French method of slicing potatoes to cook in the chicken juices makes a wonderful roast meal.

1) Massage a little butter into the skin of the chicken and stick sage leaves to the skin of the chicken.

2) Pour 1/3 of the cider out of the can, add some chopped sage to the remaining cider, then spread the legs of the chicken and sit it on top of the can. Press down until the chicken is balanced.

3) Cut the potatoes into cm thick slices, then arrange around the chicken.

4) Roast in the oven, basting at intervals to crisp up the skin, then remove carefully from the can and carve. Save the cider, some of the potates, chicken and the carcass to make stock for soup.

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