Having spent the last few weeks in a winter climate in Hong Kong (where it wasn’t actually that cold, but somewhat chillier) is it any wonder that a return to Moonlight Cinema’s, chilled Sauv Blanc’s with my gals, summer sandals & sunnies; are the order of the day.
Oddly enough, the only other thing I was craving, (besides sunshine and summer evenings) was a Roast Chicken. To be frank, a roast chicken is my ultimate comfort food and when I’m filled to the brim with Yum Cha, street food, snacks and hot pots, (in Hong Kong) I want to get back to my other love…the roast chook!
I know what you’re thinking, a full Roast Chicken in Summer?!?
Would it help you to know, that I’m also someone who willingly tackles brain freeze with ice cream in the dead of Winter too ;)
In fact, the humble bird and I have an ongoing love affair on the side. You might recall my more recent Supermarket Incident or the time I tried roasting things in a pot or en poulé as they prefer to call it, in class.
… and so, I present you with my Roast Chicken for the weary traveller. Technically, there’s actually nothing flash about this chicken. The only thing that differed with this bird was a decent squeeze of fresh lemon on the skin and an incredibly generous amount of salt rubbed in.
… did I mention my other favourite accompaniment for a good roast which takes just a little extra time to make, but always delivers delicious results, being this
Garlicky, thyme & onion stuffing:
1 onion, diced finely.
1 garlic clove, finely sliced,
2 cups stale bread torn up (regular sliced bread or soft buns work well.)
If you like a firmer stuffing, add in a 1/2 cup of breadcrumbs too.
Few thyme sprigs, leaves only,
Few sprigs of parsley finely chopped,
salt & pepper seasonings as before, I’m using truffle salt in the stuffing in place of regular salt today,
Tear up the bread into even pieces. Throw in breadcrumbs along with chopped parsley, thyme leaves and the salt & pepper. Sauté the onion in butter (with the garlic thrown in last) and pour over the bread mix. Wait until it cools a little (it should smell pretty good by now.) Rub in with your fingers quickly and combine with the egg. Mix well and stuff that chicken baby!
On yet another side note, here’s a little feature from SBS news on the project I was very lucky to be involved with, on the design for The Serpent’s Table (at the end of last year.) I promised to give you some more details on this very exciting project, when I could. We’re all keeping our fingers crossed for 2013 & beyond. Happy Viewing!