Karen's Skinless Whole Roasted Chicken

I love making this – whilst the chicken is cooking in the oven, the house is filled with the most wonderful aroma. If you’re cooking this for a roast dinner, the residue makes an amazing gravy. You could use the carcass for a delicious soup too (see notes). A very economical recipe 

Serves: 6

Cook time: Variable

Ingredients

Method

Pre heat your oven to the recommended temperature as instructed (usually 200 degrees). Meanwhile, if not already done so, remove all the skin from the chicken … don’t worry too much about removing it from the wings as this can be a little tricky then place on a wire rack which is inside a roasting dish & using food gloves (this can get a little messy but worth it) spoon over the marinade & using your hands, rub onto all surfaces of the chicken, then garnish. Add some water to the bottom of the roasting dish. Cover with foil & cook for the recommended cooking time, removing the foil half an hour before the end of. Leave to rest for at least half an hour.

NOTE

Make a delicious gravy with the residue & a little water from each of your cooked vegetables adding your usual thickener or if not using for a roast, the carcass of the chicken makes an amazing soup too. Simply place the carcass into a large pan, add any vegetables using all your odds & ends, cover with water approximately two inches over the top of the contents, bring to the boil then simmer on very low for 2-3 hours until the vegetables are cooked. When slightly cooled, strain into another container & blend with the cooked chicken juices until smooth … delicious!

 

Method

Pre heat your oven to the recommended temperature as instructed (usually 200 degrees). Meanwhile, if not already done so, remove all the skin from the chicken … don’t worry too much about removing it from the wings as this can be a little tricky then place on a wire rack which is inside a roasting dish & using food gloves (this can get a little messy but worth it) spoon over the marinade & using your hands, rub onto all surfaces of the chicken, then garnish. Add a little water to the bottom of the roasting dish. Cover with foil & cook for the recommended cooking time, removing the foil half an hour before the end. Leave to rest for at least half an hour & carve as usual.

NOTE

Make a delicious gravy with the residue & a little water from each of your cooked vegetables adding your usual thickener or if not using for a roast, the carcass of the chicken makes an amazing soup too. Simply place the carcass into a large pan, add any vegetables using all your odds & ends from your store cupboard, cover with water approximately two inches over the top of the contents, bring to the boil then simmer on very low for 2-3 hours until the vegetables are cooked. When slightly cooled, strain into another container & blend with the cooked chicken juices until smooth … delicious!

Add 200ml of single cream, creme fraiche or quark at the end for a creamy consistency … amazing!

 

Ingredients