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 a very low heat 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 with a dash of cream too!

 

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 a very low heat 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