The standard family roast is a fantastic time to get everyone around and have a good old chinwag over some yummy food. When I was a student, my housemates and I would get together every couple weeks or so and prepare a roast together.
It was a wonderful bonding time and those minutes are still discussed today. A fantastic roast, done well, will infuse the memories of the time wonderfully. A terrible roast will make everyone want to go home to bed though – so what are the secrets to a perfect roast.
There are two primary ingredients that are tough to get right with a roast. The meat you are roasting, along with the potatoes. If you can find these perfect, everything else simply drops into place. I am not going to offer you a complete recipe, as I am certain you already have an idea about what you will want to cook – rather I’ll just concentrate on suggestions to make it as delicious as it could be.
Perfect Roast Potatoes:
First off, use Maris Piper potatoes. They’re the very best for the job, hands down. Begin by boiling the potatoes for approximately 10 minutes until they are well done. Then drain them, then is the vital part – shake them around in the colander to get them really”chuffed” up.
This will make the edges nice and crunchy. The last awesome tip I have for you is not to forget the fat – goose fat is best, but any animal fat is going to do really. No matter the health consequences (if you would like to be healthy, go have a salad, not roast potatoes) – it simply tastes the best. If you are unsure of flavours to include, rosemary and garlic, with a little orange zest is simply divine.
The Fantastic Roast Chicken:
Chicken is my absolute favorite roasting meat, simply because you’re able to achieve complete stunning results with hardly any hard work.
Begin by rubbing the chicken inside and out with a generous quantity of salt and pepper. Do this in the morning or night before you are going to be roasting for best results, then cover the chicken and leave it in the refrigerator. If you are going to do the roast spuds as I mention above, then put a lemon in there also once you boil them up.
When you drain them, stab the lemon numerous times with a fork, then stuff it in the cavity of the chicken. Next, begin to separate the skin from the chicken by creating a small incision around the throat. Big enough that you could match your fingers in and begin blasting off the skin. But don’t take it off completely, but rather stuff some slabs of garlic butter and sprigs of rosemary under the skin.
After the chicken heats these butter will melt and the chicken meat will sizzle away well as well as not lose any juices it’s. Do not forget to cover the chicken in tin foil also, until the last 15-20 minutes. This will ensure it will not up too much also.