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Hot
Cooking Tips
Don’t just roast it!
Serving Suggestions for S&J’s
Golden Welsh Chicken
Whole chicken
These chickens are not full of water, so you have to make sure you
don’t dry them out by overcooking. So when roasting either
cook the chicken in a covered pan for most of the cooking or cover
with tin foil, or cook the chicken breast side down, so the juices
run into the breast meat, or baste frequently. The guidelines for
cooking poultry are 20 mins per pound plus 20mins at 180oC. Test
to see if the chicken is cooked by piercing the leg meat with a
skewer or point of a sharp knife. If the juices run clear, the meat
is cooked. NB Covering meat tends to increase the cooking time.
Skin on chicken breast fillets
Perfect for oven roasting, slow cooking or griddling. Try brushing
with oil, seasoning & flash frying in hot oil in a roasting
pan that will go on the top of your cooker. When the skin is nice
& brown put a lid on & transfer to the oven. Cook in the
oven 180oC for approx 15 mins
Skinless chicken breast fillets
Dice for pies & casseroles, cut into strips for stir frying.
If cooking in the oven, wrap in foil, because without the skin,
the breast meat can dry out in the oven.
Chicken wings
A much neglected chicken portion! Simply season with salt &
pepper & then place under a hot grill. Turn until cooked on
all sides. Delicious deep fried in a chip pan or put on the BBQ.
Serve with green salad & new potatoes & mayonnaise
Boned chicken thighs
Fill with butter, garlic, & black pepper. Roast in a covered
pan for a mouthwatering dish. Try serving with roasted red peppers
& onions & new spuds
Chicken drumsticks or bone in thighs
Roast in a covered pan with whole garlic, potatoes & rosemary.
Serve with mixed salad.You can marinade thighs, drumsticks &
wings with something as simple as olive oil & lemon juice or
you can buy all sorts of wacky combinations. But even if you just
throw them on the BBQ as they are. The skin will brown beautifully
& all the fabulous flavour of our poultry will hit with the
first bite.
Boned & Rolled whole chicken or chicken legs stuffed
with feta cheese, red onions, red peppers, mushrooms, thyme &
black pepper
Brush with oil and cook in a moderately hot oven for 30mins per
pound plus 30mins. Carefully open the parcel for the last 20-30mins
of cooking time to brown the skin. Carve in slices & serve with
green salad & new potatoes.
Don’t just roast it!
Serving Suggestions for S&J’s
Golden Welsh Duck
Whole Duck
For a wonderful roasted whole duck, it is best to use a mixture
of steaming & roasting. This is quite simple to do.
Put a pint of boiling water in a deepish baking tray. Pierce the
skin of the duck all over with the point of a sharp knife. This
allows the fat to drain out. Put the whole bird on a rack over the
baking tray. You could use the rack from your grill pan. Now place
aluminium foil over the bird and tuck under the baking tray all
the way round so that you seal in the bird.
Cook for 1hr in a hot oven (225oC/ 425oF/ Gas mark 7). After one
hour, carefully take off the aluminium foil. The fat will have
dripped into the bottom of the baking tray. Pour the liquid into
a bowl. The fat will separate & when its cold you can scrape
off the fat & use it to make fabulous roast potatoes. The
remaining liquid makes good stock or gravy base.
Put the duck back in the oven & continue cooking until the
meat is cooked all the way through (i.e. not pink). This will be
30-60mins depending on size of duck.. Baste with honey & check
every 10 mins to make sure it isn’t burning. Turn the heat
down or put the foil back on if it is). Let duck rest for 20mins
before carving.
Muscovy Duck breast skin on
Cook in a hot oven (1900C) wrapped in tin foil for 35 mins. Carefully
open the foil & cook for a further 10-20mins to crisp the skin.
Keep an eye on them so that the skin doesn’t burn.
Aylesbury Duck breast skin on
Heat oil in a flame proof roasting pan.. Score the duck breast &
fry them skin down in the hot oil until the skins are dark &
crisp ie right down through the fat. Turn the duck breasts over
& transfer to the oven. Cook for a further 6-10 mins (8-12mins
for a large piece) in a hot oven (200oC). Allow the meat to rest
for 10 mins before serving.
Duck legs
marinade with plum jam & balsamic vinegar (mixed) & leave
in the fridge for an hour or so or overnight. Cook in a hot oven
(1900C) wrapped in tin foil for 35 mins. Carefully open the foil
& cook for a further 10-20mins to crisp the skin. Keep an eye
on them so that the jam doesn’t burn.
Duck wings
Cook in a hot oven (1900C) wrapped in tin foil for 35 mins. Carefully
open the foil & cook for a further 10-20mins to crisp the skin.
Keep an eye on them so that the jam doesn’t burn.
Boned & Rolled duck
Brush with oil & wrap in tin foil. Make sure the juices won’t
leak out from the parcel. Cook in a moderately hot oven for 30mins
per pound plus 30mins. Carefully open the parcel for the last 20-30mins
of cooking time to brown the skin. Carve in slices & serve with
green beans & sweet potato. Spoon off the fat from the juice
& use to make gravy.
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