I roast a chicken once a week (or every ten days) for a delicious meal. I then take the chicken and make it into delicious chicken stock which I use as the base of all my cooking. It is packed with essential fatty acids and protein.
As you know I follow Petronella’s The Human Being Diet plan so if you’re interested, you can should read the book first which you can buy here.
As you know I follow Petronella’s The Human Being Diet plan so if you’re interested, you can should read the book first which you can buy here.
This is a family sized meal.
Donna’s Roast Chicken with Sliced Potato
Ingredients:
This is a 2.4kg chicken - always get organic from the farm shop if you can
Olive Oil
Rosemary and Thyme
Potatoes
Salt and Pepper
Lemon
Garlic
Step by step:
Add Olive oil in bottom
Peel and slice enough potatoes to cover bottom
Add chicken on top of potatoes
Take the string off from around the legs
Cut lemon into quarters and push into the cavity
Put garlic into cavity
Push herbs in finally
Add the string back around the legs
Cooking:
Oven cook at 180 degrees for 90 minutes
If it is a bigger chicken, reduce to 150 degrees for another 25 minutesCheck it is cooked with a meat thermometer or when the juices run clear
Serving:
Add steamed broccoli or salad to finish.
Before throwing away your chicken carcass, check out my chicken stock recipe here.
You can see Bobby Dazzler’s version complete with French Dressing here.
Buy Petronella’s The Human Being Diet Book here.
Buy Petronella’s The Human Being Diet Book here.