Here’s what I’ve learned about cooking a whole chicken or turkey, just in time for the big Easter-eating!
– If you are using a stuffing, make it the night before. It’s worth it.
– Consider adding something smoked to stuffing: bacon is the obvious choice, but I used smoked cheddar today, and nearly fell off my chair, it was so good.
– Dry the outside of the bird well if you want a crispy skin. Season it inside and out, liberally, and then leave it in the fridge uncovered for at least an hour to dry – you’ll be amazed at the gorgeous crisp on that skin.
– If you aren’t using a stuffing, cut an onion into quarters or two celery sticks into halves and stick that into the cavity. It’s indescribable how much more moist and flavorful the chicken/turkey is.
– Less is more when it comes to seasoning poultry. Try salt, pepper, and one or both of onion powder and garlic powder. Make sure to get it inside the cavity as well as all around the outside.
– Roast the bird upside down! The breasts don’t dry out if they are on the bottom.
– Truss the legs and wings. It’s not all that tricky, and ensures that the stucky-outy bits don’t dry out or burn.
-Lastly, add some potatoes or carrots or onions the roast to caramelize all the juices. 350°F is a good temperature, uncovered. Remember to let it rest before carving.
Do have any more tips to get the perfect roast?
Source: Corlea Smit – Adapted from many recipes and some experience
TRIED AND TESTED
Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. And these tasty breakfast egg muffins. You decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week. Get the kids involved as well by letting them choose their own ingredients.
You can add chicken, beef, cooked mince, spinach, sausages, ricotta cheese and lots more as per your taste. The sky’s the limit!
6 Eggs beaten with 2 tbsp milk, salt and black pepper to taste.
Preheat oven at 200C
Grease your muffin tin
Add veggies of your choice along with cheese, pour beaten egg mixture on it.
Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
Let muffins cool for a few minutes before removing from the muffin pan or cups.
Loosen gently with knife if they seem to be sticking.
Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer.
The Egg Muffins can be reheated in the microwave.
Source: The Recipe Hunter own creation
TRIED AND TESTED
I love this sauce with grilled meat, especially steak. Chimichurri Sauce is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar.