Greetings lovely people! Welcome to the last month of the Year 2013. As we count down, we reflect on the journey so far…. The goals set at the start, current position and what is still left to be achieved! Well God has been faithful and I thank Him for no small mercies! 🙂
Whatever position you are at now, continue to count your blessings and the gift of life. Remain Positive, Focused and Determined!;)
Yes, for the lovely readers in the US, guess y’all had a fab thanksgiving! In the same spirit, I want to say THANK YOU! For what? Well, for always reading, and sending in your emails of encouragement, I am indeed grateful! *blushing and big smile*
Okkk, as promised in my last post, I made a roast chicken stuffed with root vegetables and cooking apples as part of the TASTY THURSDAY Initiative on the facebook community. I tend to do family roasts a lot but had never stuffed it with these combinations of vegetables…..
Small whole Chicken
Half a Cooking Apple
Half a bulb of red Onion
Carrots (x 2)
Half a ginger
Garlic (x 2 small cloves)
Some fresh parsley and rosemary
For seasoning: All purpose seasoning, curry powder and salt to taste
For Glazing: Olive Oil, Honey and ground hot pepper! NICE 🙂
NOTE: The quantities listed above can be adjusted depending on size of chicken, number of people and desired taste :). Parsnips are very similar to carrots so the parsnips can be substituted if desired. I would probably try cabbage and celery sticks?
Prep Time: Approx. 20mins
Cooking Time: Approx. 1hr 10mins
1. Wash and clean whole chicken
2. Chop all ingredients listed above excluding the ginger. I grated the ginger instead because I did not want to have a chunky ginger inside the chicken :).
Yes, I am using the hand grater I bought at the goodfood show, very useful little piece of equipment! thank God me bought it lol
3. Season chopped ingredients with all purpose seasoning, curry, hint of olive oil & salt. steam for about 5 mins (TIP: chop the parsnip and cooking apples in larger chunks as they cook very quickly. Alternatively, you can steam them separately)
4. To the cleaned chicken, coat the surface and the inside with 2 tbsp olive oil, curry, and all purpose seasoning. Stuff the chicken with the steamed vegetables.
5.Place on a glazed oven tray. Finally glaze the chicken with some honey and ground hot pepper.
6.Roast for about an 1 hr in a pre heated oven @ 180-200° C
There you have it. The honey gave it a caramelised like taste on the skin of the chicken….Delish!
Thanks for taking out time. Don’t forget to sort out your christmas shopping if you haven’t. Yeah like you would forget, seriously? lol
Remember, “keep making it happen”!
Blessings and Love : )
Tracey x x x