Maggie Beer's got a great recipe for roast chicken using verjuice which looks really awesome. Though i didnt have verjuice, I thought i'd substitute a rather local ingredient which I have used before in other recipes - pomegranate juice.
Roasting a whole chicken can be quite an exercise if your oven is not big enough. With a 40L oven, i just about had enough space for the right air circulation, coupled with a convection fan, not something you see very regularly on most ovens you get in India. Here's the recipe
Ingredients
1 whole clove garlic
1 chicken with skin and cleaned
1 sprig rosemary, finely chopped
2 tbsp olive oil
1 tbsp lime juice
1 cup pomegranate juice (fresh, no canned)
Salt and pepper for the rub
Maggie suggests cooking the garlic in hot water for a few minutes before you roast it. I stuck with keeping them in foil for the entire period of roasting
mix the salt, pepper and rosemary and slather over the chicken, making sure you go under the skin and inside the cavity as well.
The rest of the recipe pretty much resembles hers, so I'm no going to repeat, except where I substituted verjuice for pomegranate, which gave it a bit of a delicious sweetish taste. Accompaniments were fresh baked bread and a side of guacamole.
No comments:
Post a Comment