Chicken
ROAST CHICKEN STUFFED WITH SPICED PISTACHIO NUTS AND CRANBERRIES.
The garnish is the bright jewels of the dark red berries and the pink and green of the pistachio nuts against the crisp golden skin of the chicken. This could be served on a bright blue patterned plate from Morocco or Turkey to complete the image of the sumptuous jewelled chicken that would not be out of place at a royal oriental banquet.
The combination will mean that there is a balance of flavour that stimulates all the taste buds.
Roast Chicken with Lemon and Rosemary
My childhood memories of chicken as a special treat for birthdays and Christmas involved loving the chicken and the gravy, but it took me years before I also enjoyed the stuffing. Now I love it. I think it is truly worth the time to make a lemony stuffing like the one for this roast chicken as it produces a wonderfully aromatic, moist bird. Accompany with roast vegetables and a simple leafy green salad.
Roast Chicken with Spinach, Lemon & Mint Stuffing
By stuffing the chicken under the skin, as well as in the cavity, this roast chicken is deliciously moist and the lemon, spinach and mint flavours impart a wonderful fresh spring flavour to this roast dinner.
Serves 4-6
Roasted Poussins with Lemon
Another simple recipe with poussins. They are roasted with a topping of breadcrumbs, lemon, butter and parsley, and served French-style with buttered green beans.
When you’re buying poussins, bear in mind the largest poussins available weigh 385g to 445g, and this size is worth seeking if you wish to split them in two. If you can get only the tiniest birds (225g to 350g) you will need a whole bird per person.
