Fennel and Sausage Risotto
Fennel and pork is a match made in heaven, as Italian cooks know – Italian sausage is often...
Persian Roast Chicken
A succulent and crispy roast chicken, with a hint of bayleaf and orange.
| Ingredients | ||
|---|---|---|
| 1 | whole chicken (approx. 1,5 kg) | |
| 3 | medium oranges | |
| 6 | fresh bay leaves | |
| 2 | teaspoon(s) | paprika |
| 1 | tablespoon(s) | olive oil |
| salt | ||
| black pepper | ||
| 100 | ml | Cointreau |
| 300 | ml | chicken stock |
| 3 | twigs | thyme |
| 1 | handful | garlic |
| 1 | tablespoon(s) | honey |
- Preheat oven to 220°C (fan assisted).
- Heat the chicken stock. Peel one orange with a vegetable peeler so you have the orange skin rather than the white pith. Using your fingers, carefully spread the orange peel and bay leaves under the breast skin of the chicken. Salt chicken inside and out, season with pepper inside. Put one whole orange in the chicken cavity. Mix the olive oil with paprika and brush the chicken with it.
- Truss the chicken with kitchen string. Place the chicken in an oven dish with the breast side up. Roast chicken for 10 minutes. Then remove, drizzle with Cointreau and a ladle of hot chicken stock. Add the garlic clove and thyme to oven dish.
- Reduce heat to 150° C. Return chicken to the oven. Place a shallow dish of water at the bottom of the oven, roast for a further 60 minutes. In between, baste often by pouring the liquid over the chicken. When juices run clear, the chicken it is fully cooked, let it rest for 10-20 minutes prior to serving.
Step by step pictures of the preparation:
