food
Break It Down: Roast Chicken
Let us break it down for you - 5 ways. From a classic chicken sandwich to a tasty chicken pho, nothing is wasted, and leftovers are celebrated. Roast away!
food
Break It Down: Roast Chicken
Let us break it down for you - 5 ways. From a classic chicken sandwich to a tasty chicken pho, nothing is wasted, and leftovers are celebrated. Roast away!
Supplies
- 1.7kg chicken
- Oil
- Salt & pepper
- For the chicken stock:
- 2 carrots
- 2 sticks celery
- 1 onion, quartered
- 1 clove garlic
- 2 bay leaves
- Approx 20 black peppercorns
- For the wings and drumsticks:
- 50ml BBQ sauce
- Tsp sesame seeds
- 1 spring onion
- For the breasts:
- 2 slices bread
- 2 tbsp mayonnaise
- Lettuce
- 1 tomato- sliced
- For the thighs:
- 50g vermicelli noodles, cooked
- 50g beansprouts
- 1 spring onion, slices
- 1 birds eye chilli
- 2 star anise
- 300ml hot stock
- Small handful coriander
Steps
- Rub the chicken with about 1tbsp of oil then season with the salt and pepper. Roast in the oven for 1 hour 30 at 180c. Allow to cool before stripping into 5- the skin, breasts, wings & drumsticks, thighs and the remaining carcass.
- For the chicken stock: Put the carcass into a stock pot. Add 1 litre of water and the rest of the ingredients. Boil for a minimum of 2 hours and use when delicious chicken stock is called for.
- For the wings and drumsticks: Place the chicken onto a baking tray and brush liberally all over with the BBQ sauce then sprinkle with sesame seeds. Cook in the oven for 5 minutes at 180c. Garnish with spring onion slices.
- For the skin: Break the skin into even sized pieces then lay on a baking tray. Season with salt and bake for 10 minutes at 180c. Enjoy your crispy skin as a snack.
- For the breasts: Layer one slice of bread with the mayonnaise then layer the lettuce, tomato and sliced breast meat. Top with the remaining slice of bread and enjoy.
- For the thighs: Shred the thigh meat and add to your bowl of noodles, beansprouts, spring onion, chilli and star anise. Add the hot stock and garnish with coriander. Serve right away.