Winter Warmers: Wrap up with tasty treats from the Bord Bia Quality Kitchen
Watch Neven Maguire demonstrate how simple it is to bone out a whole chicken.
Recent research shows more and more of us are cooking from scratch and cost-conscious consumers know the benefit of buying a whole chicken and boning it out at home. It means that every part of the chicken can be used, reducing food waste. Plus, you can make tasty sandwiches from the leftovers the next day.
For some people, boning out a whole chicken can seem like a daunting task. However, visitors to the Bord Bia Quality Kitchen can watch a short video of Neven Maguire demonstrating how simple a job it is when you know how.
How to Bone a Chicken
RECIPE 1 Roast Chicken with Thyme
Roast chicken with thyme and ginger.
It really couldn't be simpler - a little bit of preparation and into the oven.
Cooking Time: 1.5 hours
Serves: 6
Ingredients:
· 1½kg chicken
· Small bunch fresh thyme
· 1 lemon
· 2-3 garlic cloves, crushed
· 1 tablesp. olive oil
· A little salt and freshly-ground black pepper
Method:
Preheat the oven to Gas Mark 6, 200°C (400°F).
Place the chicken in a roasting tin and put the lemon and a sprig of thyme inside the cavity of the chicken. Strip the leaves from the remaining thyme stalks and place in a bowl along with the garlic, olive oil and seasoning. Mix to combine then brush this mixture over the chicken, working it into all the nooks and crannies.
Cover the chicken loosely with foil and roast in the oven for 30 minutes. Then reduce the temperature to Gas Mark 4, 180°C (350°F). Remove the foil and roast for another 50-60 minutes.
Remove the chicken to a carving board and cover loosely with foil. Allow to rest for 15 minutes while you make the gravy.
Stir the pan juices over the hob to heat through. Add a little stock or water and boil up.
Serving Suggestions
Delicious served with chunky carrots, parsnip, potatoes and half a head of garlic, which can be simply tossed in a little olive oil and seasoning and roasted for the last 20 minutes with the chicken.
Bord Bia Tip
Make sure the chicken you buy for this recipe carries the Bord Bia Quality Mark so that you know it comes from farms and producers working to the highest Bord Bia Quality standards which include traceability and care for the environment. For more tasty recipe ideas and video tips, visit the Bord Bia website at www.bordbia.ie/qualitykitchen
RECIPE 2 Roast Chicken with Chilli and Ginger
Roast chicken with chilli and ginger.
This dish is really easy to prepare and is ideal for a family get together. We used supremes of chicken for this recipe but chicken legs or thighs would work just as well.
Serves: 6 Main Ingredients
· 6 chicken breasts, skin on if possible
Marinade Ingredients · Juice of 4 limes
· 2 red chillies, seeded and chopped
· 1 tablesp. sunflower oil
· 2 stalks of lemon grass, thinly sliced
· 3cm piece of ginger, peeled and chopped
· 4 scallions, chopped
· 1 dessertsp. rosemary leaves, chopped
· 3 tablesp. honey
· Salt and freshly-ground black pepper
Method
Place the chicken breasts in a bowl. Combine the marinade ingredients and pour over the chicken. Cover and place in the fridge for an hour or two if you have time.
Preheat the oven to Gas Mark 6, 200ºC (400ºF). Put in the chicken into a roasting tin and cook in the preheated oven for 20-25 minutes until golden.
Delicious served with roasted vegetables.
Bord Bia Tip
Make sure the chicken you buy for this recipe carries the Bord Bia Quality Mark so that you know it comes from farms and producers working to the highest Bord Bia Quality standards which include traceability and care for the environment. For more tasty recipe ideas and video tips, visit the Bord Bia website at www.bordbia.ie/qualitykitchen.
Neven Maguire: top tips for leftover roast chicken
The Bord Bia Quality Kitchen is an online destination for recipe information and cooking advice; log on to www.facebook.com/bordbia or www.bordbia.ie/qualitykitchen. Visitors can view a range of tasty ‘winter warmer’ dishes, enter the monthly competition to win an iPad and watch videos of previous visitors with familiar faces like TV and radio presenters Hector Ó hEochagáin and Aoibhinn Ní Shúilleabháin; former rugby player David Wallace; Celebrity MasterChef contestant and mother-of-3 Yvonne Keating and home cook Donal Skehan. Visitors can also learn more about the Bord Bia Quality Mark - the symbol used to indicate certification under Bord Bia’s Quality Assurance Scheme. By purchasing food with the Bord Bia Quality Mark, consumers know that it has been produced to the highest Bord Bia Quality Standards - including traceability and care for the environment.
