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Roast dinner HELP

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Old 02-11-2008 | 01:44 PM
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Default Roast dinner HELP

i have a big chicken, a swede, carrots, and potatoes....


now what?

Last edited by JTECH James; 02-11-2008 at 01:53 PM.
Old 02-11-2008 | 01:46 PM
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a suede? whats that then? jacket or trousers?
Old 02-11-2008 | 01:46 PM
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light the oven put the chicken and cook for a few hours
Old 02-11-2008 | 01:46 PM
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Leave em there and go to KFC!
Old 02-11-2008 | 01:47 PM
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Originally Posted by JTECHSAFF
i have a big chicken, a suede, carrots, and potatoes....


now what?
now you phone your bird and get her to come around and cook it for you
Old 02-11-2008 | 01:49 PM
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Originally Posted by fuzzy
now you phone your bird and get her to come around and cook it for you
shes here asking me
Old 02-11-2008 | 01:50 PM
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Originally Posted by fuzzy
a suede? whats that then? jacket or trousers?
Old 02-11-2008 | 01:50 PM
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yorkshire puddings
Old 02-11-2008 | 01:53 PM
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Originally Posted by Statey


swede


like the plenum
Old 02-11-2008 | 01:54 PM
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Par boil Pots and roast in Goose fat ! Yum Yum
Old 02-11-2008 | 01:54 PM
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Originally Posted by JTECHSAFF
shes here asking me
phone your mum, they know about that old school cooking stuff.
Old 02-11-2008 | 01:56 PM
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plan!
Old 02-11-2008 | 01:57 PM
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mash the swede and carrots together,drown in gravy mop up with bread
Old 02-11-2008 | 01:59 PM
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Lol, can build a ££££k yb lump etc but cant cook a chicken and boil some veg
Old 02-11-2008 | 01:59 PM
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Learn from mistake of buying the raw ingredients and then next week to your local carvery the saviours of the roast dinner
Old 02-11-2008 | 02:00 PM
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Originally Posted by coswurv
Lol, can build a ££££k yb lump etc but cant cook a chicken and boil some veg


true
Old 02-11-2008 | 02:01 PM
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rinse chicken then put some butter under the skin,place in roasting dish.Peel spuds carrots and swede put spuds in roasting dish with chicken and place in oven @180. Dice swede and carrots place in pot and simmer for 20 mins or so until swede is soft then drain- mash with butter drain carrots and add a knob of butter. Chicken will take about 1.5 -2 hours to cook so adjust veg times to match.. don't for get the stuffing..
ps sprinkle a little salt on chicken for crispy skin.
Old 02-11-2008 | 02:02 PM
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ohh a pro
Old 02-11-2008 | 02:03 PM
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And save the veg water to make gravy.
Old 02-11-2008 | 02:03 PM
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Originally Posted by coswurv
Lol, can build a ££££k yb lump etc but cant cook a chicken and boil some veg
everyone has their own strengths and weaknesses, can gordon ramsay change a head gasket?
Old 02-11-2008 | 02:05 PM
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cant cook a chicken and vegfook me mate what food do you live on ? beans on toast just have a go see what happensgood luck pal..
Old 02-11-2008 | 02:08 PM
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gravy
Old 02-11-2008 | 02:12 PM
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I wrote this on here ages ago - should be fairly foolproof:

Roast Chicken.

Remove all packaging, and clean out all the guts from inside. Open up the legs, and place a half lemon inside (whoo-hoo etc). Place the chicken in a roasting tin.
Smear the chicken with butter. Slice a couple of small cloves of garlic, and place a slice in between each wing and leg. Drizzle the whole chicken in olive oil. Add 150ml of water to the roasting tin. Liberally season - i.e. add lots of salt and pepper.
Cooking method. Place the prepared chicken in a preheated oven at 190c. The secret to getting that moist chicken is to baste the chicken at least every 20 mins. It will take somewhere over 1 hr 15 depending on the size of the chicken The way to tell that it is done is that when you tip it, the juices will run clear.

Tip the juice from the chicken in the roasting pan and then remove the chicken, place it on a chopping board and cover it completely with tin foil. Allow it to sit for 10-15 mins. It will not go cold, and all the juices will soak back in.


Gravy

Boil a kettle, and add a relevant quantity of boiled water to the roasting tin. Pour the contents of the roasting tin into a separator jug, and leave to settle. Pour the separated gravy into a saucepan, and place on the boil. Do this whilst the chicken is sitting, and whilst vegetables are on. Bring the gravy to the boil, and then drop to a simmer. Take a mug, and add a teaspoon of cornflour, and enough cold water to take the mug to about 1/8th full. Stir thoroughly, and then add some of the boiling gravy to this mug. Stir thoroughly, and pour back into the boiling saucepan. This will thicken the gravy slightly. Add a splash of red wine. Switch off. Don't worry about the skin that may form. It's only fat based.

Don't throw away the fat in the separator jug - put in a mug, place in the fridge for next weeks roasts....

Roast pots.

Maris Piper or King Edwards. Peel and cut into the correct size. Place them into a pan with cold water covering them and a liberal helping of salt. The salt is important as it keeps the composition.

You can do this as soon as the chicken goes in, as it takes the pressure off. As described above, boil to the point that you place a knife into one, and it gently slides off the knife. Drain the potatoes and leave them to sit for a while. Leaving them to go cold is a form of blanching, and will ensure they have that fluffy centre.

Work the timing backwards. They will take about 45 mins, so estimate when you'll have to put them in the oven. It doesn't matter if you're early as when the chicken is removed, you can leave them in the oven and they will stay hot.

About 5 mins before the pots are due to go in, place a roasting dish for the pots in the oven with a large lump of goose fat in (available from any supermarket). Give it 5 mins till the goose fat is melted and spitting, then remove the dish, add the potatoes. Season throughly (lots of salt and pepper). Place in the oven with the chicken (about 45 mins into the chicken's cooking time depending on size). You'll want to turn them at least once during their cooking time. Keep an eye on them, and you'll see when they're ready. They'll have that golden crispy look and will taste amazing.


That lot should help. Remember if you make yorkshires that you shouldn't really open the oven, or they may not rise properly. Don't buy ready made. It's flour, milk and a little butter for god's sake! Veggies. Don't overcook them. The best way to see when they're done is to taste them. Cook carrots in butter and sugar. Caramelises to give a sweet flavour.
Old 02-11-2008 | 02:15 PM
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Originally Posted by JTECHSAFF
shes here asking me

So Doug is the bitch in your realationship then James
Old 02-11-2008 | 02:40 PM
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Horseradish sauce
Old 02-11-2008 | 02:48 PM
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Originally Posted by Sidewayz
So Doug is the bitch in your realationship then James


Just like Radders is yours


Ps i can make a mean roast dinner ... Only do it at Christmas tho
Old 02-11-2008 | 03:04 PM
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My Mrs is top drawer at doing roasts and is in the proceeds of doing one now, along with some chockolate corn flake cakes
Old 02-11-2008 | 03:08 PM
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Have you heard of looking up recipies on google

Chef by trade in the army here. One that can cook

Cookings easy when you know how.

A whole roast chicken should take 1 hr 20 mins.

P.S. Don't wash your chicken as you will no doubt splash water off of the raw chicken everywhere.

Sure fire way to get food poisoning.
Old 02-11-2008 | 03:10 PM
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We are having roast pork(crackling.......yummy) with trifle for desert.....food dont get much better than this.

Steve
Old 02-11-2008 | 03:39 PM
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I'm just in the middle of making our Sunday meal, beef mmmmmmmmmmm.

Carrots in butter & suger are delicious, but today I is mainly roasting my carrots. I par boil em first then chuck em in with the beef. Also wifey does not like veg, so pan frying some mushrooms with butter and black pepper to keep her sweet. Must ocnfess though, frozen Yorkies as I only need to make 5


Forgot to add, made some cookies for pudding with teddy grays ice cream.
Old 02-11-2008 | 04:13 PM
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im giving it a go....fingers crossed its fit for human consumption
Old 02-11-2008 | 10:52 PM
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It was bloody handsome!! Thanks for the advice
Old 03-11-2008 | 12:35 AM
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mint sauce
Old 03-11-2008 | 12:57 AM
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I do love a roast chicken! Got it tomorrow


Originally Posted by miller3
Just like Radders is yours

No fucking chance!!
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