Could you be making your Sunday lunch wrong?
Apparently, there’s a way to get your roast chicken tasting even yummier.
Marcus Wareing suggests a double-cooking method, which involves poaching the bird before putting into the oven.
While this may seem strange, it helps to improve succulence of the poultry.
It’s also a great way to get in some extra flavour into your dish, which you can do by adding herbs, garlic, salt and pepper into the liquid.
Another benefit to the double-cook technique is that you have the option to use your whole chicken to make a stock.
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If the quirky method has piqued your interest, you’ll be pleased to know that Marcus Wareing has put together a recipe.
The MasterChef shared his tutorial on the Great British Chefs website.
First, you need to fill your poaching pan with a carrot, onion and celery stick.
For flavour, you should then add handfuls of thyme and tarragon, before sprinkling in salt.
Six black peppercorns and four garlic cloves can also be added to give the chicken some kick.
Turn up the heat – and when the liquid starts to simmer, add your chicken.
Poach the chicken gently for 40 minutes, before removing it.
You can then make a stock out of the remaining fluid by reducing it down and straining.
To finish off the bird, preheat your oven to 150C.
If you wish, you can put an almond and parmesan crust on the chicken before you pop it in.
Once the chicken has roasted for 45 minutes, remove it and let it rest for 15 minutes.
You can then carve to your heart’s content.
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