Raymond Blanc has recipe to halt French cuisine s decline
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Raymond Blanc appears on ITV tonight to host the popular cooking show Simply Raymond Blanc. The Frenchman is one of Europe’s top chefs and owns a slew of restaurants across the UK after moving to the country in the 1970s.
Roast chicken is the perfect meal to treat the whole family, especially at the weekend.
However, it is a difficult dish to get right as chicken can sometimes be tough and dry.
Luckily, Raymond has shared an easy recipe to make a “juicy and tender” roast chicken.
On his website, the chef said: “This recipe will teach you my secret for ensuring that your roast chicken remains juicy and tender.”
He explained that the “key” to a delicious bird is “the resting process, during which the bird will continue to cook to the perfect temperature”.
Raymond added: “This is so much better than leaving it in the oven until it is cooked to perfection, but then, within 20 minutes, it is dry and horrible.”
The French chef’s recipe takes five minutes to prepare and a further 50 minutes cooking time.
The dish serves four to six people.
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One chicken, free-range or organic, wings chopped into 1cm pieces
Two tbsp butter, unsalted, softened
Sea salt and freshly ground black pepper
Raymond showed cooking enthusiasts how to follow his recipe in four easy steps.
Preheat the oven to 230°C.
In the base of a roasting pan, scatter the chopped wing bones and place the chicken in the centre.
With a pastry brush, brush the butter evenly over the chicken and season it with sea salt and freshly ground black pepper.
Roast the chicken in the preheated oven for 20 minutes to gain some colour.
Baste, then turn the oven temperature down to 150°C and roast for a further 20 to 25 minutes with further occasional basting.
Basting is a term that refers to pouring the hot cooking fat and juices over the roasting meat as it cooks.
This accomplishes three things: it prevents the meat from drying out, it assists with the even browning through the coating of fat – which is a good conductor of heat – and it also coats the meat being roasted with any juices omitted during the roast, which creates a fabulous crust.
The chicken should be golden brown all over.
If you pierce the thigh the juices should run clear.
Remove the chicken to a serving tray and return it to the oven.
Turn off the oven, leave the door ajar and leave the chicken to rest for another 15 minutes before carving.
Meanwhile, drain any excess fat from the roasting tray, place it on the hob on a high heat, pour in the water, and scrape off any caramelised juices stuck to the bottom of the pan.
Pour the liquid and chopped chicken wings into a small pan and simmer for 10 minutes, removing excess fat if necessary.
Strain, then taste and adjust seasoning if required.
If more body is required, thicken the jus with ¼ tsp arrowroot, cornflour or potato starch dissolved in 15ml of cold water.
Roast chicken is best served with a side of potatoes, vegetables, and gravy.
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