A kickstart with the Cornish Soft Roast!
The start of the new year is the start new resolutions. The first resolution of mine..was to update my blog!!!After 14 whole days with the start off the new year …theres been things that I am back to ..and one is that I’m back to baking 😉 But not that I would have time for orders…but just for my family and friends!Have heard on different types of roast chickens but had never dared to try out recipes just a bit sceptical on how it would turn out to be 😛 So when Ali dropped in for one of my classes and gave me a wonderful recipe on his mom’s fav recipe…I really had a reason to try it out …and it was a hit!
The traditional British and Irish meals mainly consists of roasted meat , vegetables and puddings. The English roast is also a main part of the Christmas dinner. The roasts can be done with beef , chicken , lamb and turkey. As it’s the Christmas time, today’s recipe is the Cornish Soft roast chicken which has a crispy skin and the meat is soft and tender on the inside.
- 1 whole chicken (cleaned with skin)
- 2 large onions sliced in circles
- ¼ cup of chopped celery
- 1 lemon
- 3 potatoes cubed
- 3 tsp of flour
- 2 cups of chicken stock water
- Salt to taste
- For the Filling
- 3 big onions chopped
- 30 g of butter
- 3-4 sausages sliced
- 1 egg whisked
- Fresh Bread crumbs from 3 slices of bread
- 2 tsp of parsley chopped
- 2 tsp of sage leaves chopped
- Salt and pepper to taste
- For the Glaze
- 2 tsp of soy sauce
- 1 tbsp of butter
- 4 tbsp of chicken stock
-  Heat butter in a pan and sauté the chopped onions till pale in colour on low heat stir
- in sage and parsley along with the sausage pieces.
- ï‚· Add in the egg and bread crumbs and keep stirring.
-  Pour about ¼ cup of chicken stock water, cover and cook for around 10minutes.
- ï‚· Add a salt to taste and pepper as needed for the spice.
- ï‚· Fry the mix till the water evaporates and keep aside.
- ï‚· Rub and marinate the chicken with the juice of a lemon and a generous amount of
- salt.
- ï‚· Stuff the inside of the chicken with filling and place it in a roasting dish.
- ï‚· Pour in some of the chicken stock until the stock sits about a quarter of the way up
- the chicken.
- ï‚· Place the onion rings into the stock around the sides of the chicken.
- ï‚· Place the cubed potatoes on top and in between the onion rings.
- ï‚· Sprinkle the flour over the onion rings and potatoes to help to thicken the stock.
- ï‚· Preheat the oven at 180 degree Celsius.
- ï‚· Place the roasting dish in the centre rack of the oven and keep checking every 20
- mints or so to ensure the stock doesn’t become too dry, the stock should reduce but
- not dry completely.
- ï‚· When the chicken is half way cooked start preparing the glaze.
- ï‚· Melt butter in a small pan, mix in the soy sauce and chicken stock.
- ï‚· Brush it on the chicken and continue with the roasting of the chicken.
- ï‚· Cook until the chicken is thoroughly cooked for about one and half hours.
- ï‚· Garnish with chopped celery.
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
