An easy and totally delicious mid-week meal – dead simple roast chook

3 Feb

I have to say that I was a little surprised when I read a story in the news the other day, saying that a social research survey found only 51 per cent of women aged under 30 can cook a chicken roast compared with 82 per cent of baby boomers. Now, the article was more about how Gen Y women are losing the basic ‘skills’ that their mothers had – ‘skills’ being defined as baking a lamington, growing a plant from a cutting and hemming a skirt.  Read the full article here. You could also argue that Gen Y women have gained a lot of skills that their baby boomer sisters do not have – like – working – in a job – and using a computer. Anyway, this is not the point of my post. Now – I would struggle to bake a lamington or grow a plant from a cutting. However, one thing I can do is roast a chicken. My husband and I have it once a week. It’s also cost effective. The chicken lasts us two nights – one night we have the roast chook, the next night I make a cold chicken salad out of the leftovers. I would argue that anyone (man, woman, child) can do it. So – here are the instructions.

Very basic Roast Chook

  • pre-heat your oven to 180 degrees celsius.
  • Spray your chook with olive oil spray and throw some salt and pepper on the skin
  • Put your chicken in a roasting dish and then in the oven
  • Cooking time depends on the weight of the chicken. It’s half an hour per 500gms.
  • 1kg chook – one hour
  • 1.5kg chook – an hour and a half
  • 1.75kg chook – an hour and three quarters.

How do you know if the chook is cooked? Take it out of the oven and slice down where the leg meats the body of the chook. If the meat is white, it’s done. If it looks a bit pink – give it another ten minutes.

Stuffing options
– quarter one onion and one lemon (squeeze over a bit of lemon for extra flavour) and stuff them into the cavity of the chook

For proper stuffing
cut crusts off 4 slices of bread and throw into your food processor with a roughly chopped onion, some herbs (fresh or 1 – 2 teaspoons dried) and an egg. Blitz until it comes together. Place in cavity of bird.

Basic gravy
I personally don’t bother with traditional gravy. A well roasted chicken is absolutely delicious without it. But – if you must have some ‘jus’ then

  • removes chicken from roasting pan and drain almost all fat
  • put your roasting pan on a hot plate
  • slosh some (enough to cover the base of the pan) white wine in the pan, bring it to the boil and scrape off the crusty bits from the pan and mix it all around.

What to serve on the side

  • in summer – a green salad
  • in winter – some green beans and roast potatoes (quick tip: use white-skinned potatoes. Don’t bother peeling. Just halve them. Throw them in a roasting pan with some olive oil and salt. Roast for 1 hour at 180 degrees. Turn them over once or twice)


One Response to “An easy and totally delicious mid-week meal – dead simple roast chook”

  1. Jeremy February 4, 2011 at 12:56 am #

    Now I'm hungry! I'll be over on Tuesday, say 7pm? ;)Jeremy C

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