This recipe works equally well with chicken or turkey. A traditional roast chicken can become dry, basting is one method for avoiding this. An alternative option which will not only add colour to your final dish but keep the meat moist is using mango. Executive Chef at Knowsley Hall, Paul Macnish, shows us a delicious roast chicken with a fruity twist.
- Whole chicken or turkey
- Salt & Pepper
- Olive oil
- A few carrots and an onion
Roast Chicken with Mango
Slice the mango to remove the stone. Use a knife to cut the mango flesh away from the skin or scoop out with a spoon. Loosen the skin on the chicken, being careful not to tear it, and put the mango under the skin. Prepare the in a bowl; olive oil, thyme, salt and pepper. When cooking meat in the oven you should avoid resting the meat on the roasting tin. It should sit off the bottom and this is achieved using a trivet. A trivet can be made using vegetables which later will give a great start to a gravy or jus. To make a trivet, cut carrots and onion so they can rest on the bottom of the roasting tin. Use a sheet of silicone paper or greaseproof paper to line your roasting tin.
With the chicken, oil and roasting tin prepared it is time to tie the chicken together so it holds its shape while cooking. To do this, cross the legs over one another, use a length of butchers string and wrap once around the legs then under the bird and tied. If the bowl is large enough, dip the chicken into the oil and rotate to get an even coating, alternatively rub the oil on using a brush or your hands.
Position the chicken on the trivet so the breast meat is at the bottom, it will be turned over later to finish cooking. Cook the chicken in the oven at 170°C. Cooking times vary, however with poultry, it is essential the meat is cooked thoroughly. The juices should run clear but a simple way to be sure is through using a meat thermometer to check the chicken is 70°C or over. Halfway through cooking, turn the chicken over so the breast meat is now on top.
The roast chicken can be carved in the traditional way, cut into slices and served. To make the chicken go further, cut the chicken through the ribcage to expose the backbone. A cut either side of the back bone will allow you to remove this. Next cut away the legs and separate the thighs. The legs and wings can be added to the serving dish. Cut each thigh in half and add to the serving dish. Turn the breast meat over so you can see the breast plate, slice into the meat towards the breast plate with a knife to free the meat from the bone. Slice the chicken breasts and add these to the serving dish. Throughout carving try to keep the mango in position so it can be served with the meat.
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