5 Cooking Basics Everyone Should Know

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2) Roasting A Chicken (2 of 5)

Roasting A Chicken

2) Roasting A Chicken (2 of 5)

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There’s nothing more American than roasted chicken. If you are fond of cooking, roasting a stuffed chicken is one of the first things you need to learn. Although roasting a chicken without stuffing is easier, it gets tastier when you stuff it up with flavorful veggies.

Ingredients

  • Sea salt to taste
  • Pine nuts – 1 large handful
  • Onion, peeled and finely chopped – 1
  • Olive oil
  • Mixed mushrooms, cleaned – 500 g
  • Lemon -1
  • Garlic, peeled and finely sliced – 4 cloves
  • Freshly ground black pepper
  • Fresh white breadcrumbs – 2 large handfuls
  • Fresh thyme – 1 bunch
  • Egg , beaten – 1
  • Chicken – 1.5 kg

Preparation

  1. Preheat the oven to 475 degree Fahrenheit.
  2. Heat a good amount of olive oil in a frying pan over medium heat. Add onion and garlic to the pan and cook until soft. Add thyme leaves and mushrooms into the pan and fry them over high heat for 5 to 10 minutes until the mushrooms get crispy. Now, remove the pan from heat and grate the mushrooms in the lemon zest. Set aside to cool.
  3. Add the breadcrumbs and pine nuts to the mushroom mixture and stuff it into the chicken alongside the egg.
  4. Cut the lemon in half and place inside the chicken with thyme sprigs.
  5. Now place the stuffed chicken onto a roasting dish. Season the chicken with olive oil, salt and pepper.
  6. Place the tray into the oven and cook for 40 minutes and stick a skewer into the chicken to see if it is perfectly cooked.

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