Poultry recipes

POULTRY RECIPES
By Isobel Wood

CHICKEN WITH GINGER AND GARLIC

1 Large free range Chicken
Bunch of spring onions, chopped
3 garlic cloves, crushed
1 lemon, squeezed
1 cup of chicken stock
1 cup of creme fraiche
Knob of butter
Large knob of ginger, grated
Seasoning

Roast the chicken in your usual way.

Gently fry the garlic in the butter then add all the other ingredients and heat gently. Serve this in a sauceboat with the chicken and wait for the complements

roast duck with campari

1 duck
3 tbsp Campari
1 orange, squeezed
200g brown sugar
2 large sprigs of fresh rosemary,1 whole 1 crushed
1 onion
Cup of chicken stock

Prick duck all over and stuff cavity with onion and a sprig of rosemary. Melt sugar in Campari and orange. Roast duck for 20 minutes at 400F then brush with the sauce and continue to cook for a further hour, lowering the heat to 350F and brushing on a little more sauce from time to time. About 10 minutes before time is up, sprinkle on crushed rosemary. Place duck in warming oven . Pour fat off the roasting tin, place over a medium hear and add stock and any remaining sauce. Pour into gravy jug and serve with the duck.

honey of a duck

1 duck
8 tablespoons runny honey
sea salt
1 tblsp. ground black pepper

Score the duck breast, just cutting the skin. Rub in the sea salt and pepper. Spoon the honey over the duck, covering completely. Place in roasting tin in oven at 325F. Baste after half an hour pouring off the fat (use this for roasting potatoes to serve with the duck). Cook for another half hour, then remove the duck and again pour off as much fat as possible, leaving the honey residue which will be left at the bottom of the roasting tray. Baste the duck with this honey and return to oven. Roast for a further one and a half hours, basting every so often. Remove from oven, pour off fat once more and, once rested, carve the duck onto the plates pouring the honey and residue from the pan over each portion. Serve with minted peas and roast potatoes.

chicken stock

Forget commercial stock cubes. Homemade chicken stock is a doddle and will really transform your cooking.

Slice an onion a couple of carrots and celery sticks into a pan with the chicken bones (uncooked from a jointed chicken) and a good handful of parsley and thyme together with a bay leaf or two, and a few black peppercorns. Just cover with cold water and bring to the boil. Now turn down the heat and simmer for 2 hours, skimming every half hour. Strain and cool, then freeze in ice trays or plastic ice bags. Bobs your uncle and you are now a ‘proper’ cook who will always have proper stock to hand.

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