Roast dinner help please.

[fatdave42]

After a lovely Christmas lunch yesterday, I some how talked my way in to cooking lunch next Sunday . I am going to do a roast chicken. Any help would be appreciated with cooking times, yorkshire pudding how to do crispy potato's etc.

 

[Dimplenose]

Cooking time will depend on size of the bird - 90 minutes for a chicken for the 4 of us (TESCO print suggested cooking time on their labels).

As for Yorkshire puddings and roast potatoes; I cheat and let Aunt Bessie do all the hard work!!

 

[natalielongstaff]

As for Yorkshire puddings and roast potatoes; I cheat and let Aunt Bessie do all the hard work!!

And me

 

[fatdave42]

you cheating lot.

 

[natalielongstaff]

If you do want to do your own roasties i reccomend doing them in goose fat !

 

[SammieG]

the trick to good roast potatoes is flouryness of the tatties and the heat of the oil.

So parboil the potatoes for 5 or 6 mins. Drain them.. then put them back in the saucepan. Put on the lid and shake the saucepan medium hard until the potatoes have a fluffy coating on them.

Meanwhile the oil should be in the dish (deepish and heavy duty) and in the oven. The oil should be sizzling when you put the potatoes in (put them in one by one with tongs) and once all in you whack up the oven to at least 210 degrees (high) and give them 15/20 minutes before you turn them over.
keep turning them...if they are not browning whack the oven up higher (chicken will be out to rest by the end) so whilst the chicken is resting have the oven on 220 or even more if you need it...

You SHOULD have perfect roasties after about 45 mins

 

[Bolanette87]

For my perfect roasties I boil my potatoes totally (Not par boiled).... Whilst this is happening, I put some oil in the roasting tin and put in the oven to heat. When the potatoes are boiled and drained (Cannot stress 'drained' enough!) put them into the hot oil (Fizzing nicely!) and then put them in to cook (200 Degrees) for around 40 mins..... They are super crispy and lovely!

As for Yorkies, when you've made your batter, pour the batter into the tin after a little bit of oil in the bottom as been heated.... They rise better...

Bob xxoxoxoxox

 

[Danauk]

I agree with Bob, just make sure the fat in your Yorkshire pudding tin is really, really hot.

 

[PoppyAnna]

For my perfect roasties I boil my potatoes totally (Not par boiled).... Whilst this is happening, I put some oil in the roasting tin and put in the oven to heat. When the potatoes are boiled and drained (Cannot stress 'drained' enough!) put them into the hot oil (Fizzing nicely!) and then put them in to cook (200 Degrees) for around 40 mins..... They are super crispy and lovely!

As for Yorkies, when you've made your batter, pour the batter into the tin after a little bit of oil in the bottom as been heated.... They rise better...

Bob xxoxoxoxox

I agree with Bob, just make sure the fat in your Yorkshire pudding tin is really, really hot.

I agree with both. Sometimes, we like a big yorkie cut into a portion each which I use my Grandma's 1940's enamel pie dish for - the oil is really hot before I pour the batter in - I also prefer my batter if it's been made in advance and rested for a while (even overnight) this helps as you can do it in advance too

I would let any meat rest for at least 20mins before carving and serving.

To be honest, if there's anything I cheat with, it's the gravy (I find it so labour intensive when I could be eating!) I do spend a bit more for fresh gravy from the supermarket fridge rather than oxo/bisto combi.

Good luck with your first Roast

 

[Booknut]

For a delicious tasty 'cheat' i'd highly recommend McCains roasted potatoes in goose fat, they are soooooooooo yummy!!!

 

[Bolanette87]

As for roasting your chicken, remember where chicken is concerned, its better overdone than underdone! I can't be more specific with times as it depends on how big the bird is....

I recommend this for a basic prep. of the bird though- Rinse the cavity of the bird out with a little water, cut a lemon in half and insert into the cavity... Season the bird with salt and pepper inside and out, place in the roasting dish on top of some sliced onion (Red pref. Will not really be eatable after all the roasting, but flavours the bird beautifully) with a little olive oil. Drizzle slightly with more olive oil, and dot the bird with tiny bits of butter (real butter, not spread, etc). Cook, basting as you go.....

It honestly makes a nice chicken!

Bob xooxxoxox

 

[GlendaONeill]

Make sure you buy a reasonable chicken too. I used to always go for the cheapest. Now I won't buy anything other than the ones from the Co-op Elmwood I think they are called. They taste better than M+S ones (imho of course)!

 

[fatdave42]

Thanks for all the help. I will let you know how I get on on Sunday. (next sunday that is)

 

[higgy66]

For Yorkshires I definietely recommend the following - if you stick to it you will have amazing Yorkshires!

Pre het the oven to full wack! - This is a must and the secret to amazing yorkshires!

While the oven is heating place the tin in the oven

When it's at temp take the tray our and put some oil/fat in each portion
Put back in the oven and leave for 5 mins
After 5 mins pull out the tray out only half way and then fill with you yorkshire pudding mix
Put back in the oven and leave for 15 mins and DO NOT PEEP!!!!

When you open the door after 15 mins have your camera ready!

I used to use Aunt bessies but after reading the tips above from a magazine article by Jamie oliver I've never looked back and i've converted all my family who now make their own.

Have fun!

 

[fatdave42]

Well, as soon as the mother in law founs out that I was not going to cook the dinner her way she soon took over. So I will not be able to tel you how I got on. Thanks for all of the help.

 

[Minniespal]

Well, as soon as the mother in law founs out that I was not going to cook the dinner her way she soon took over. So I will not be able to tel you how I got on. Thanks for all of the help.

That seem a bit unfair. I'm sure yours would have been lovely.

 

[tennisfan]

Well, as soon as the mother in law founs out that I was not going to cook the dinner her way she soon took over. So I will not be able to tel you how I got on. Thanks for all of the help.

Thats a shame, everyone cooks differently. I do things different to my mum doesn't make it wrong.

Maybe you could do your own roast another day for your wife & son

 

[PoppyAnna]

Well, as soon as the mother in law founs out that I was not going to cook the dinner her way she soon took over. So I will not be able to tel you how I got on. Thanks for all of the help.

That seems a bit harsh. What a shame

 

[higgy66]

aaarrrggghhhh MILs! I've got one like that!

What a shame - I agree with the previous poster - make a roast dinner anyway. The more you practice the more cooking actually becomes relaxing and when everyone tucks in it's so rewarding.

 

[GlendaONeill]

Argggghhhh MILs!!!
Mine makes me laugh when food is concerned. She is an excellent baker and makes great desserts. It's everything else that leaves a lot to be desired. My DH had ketchup and HP sauce with nearly everything til he found out what food should taste like. (Though I can't get him off boiled eggs with HP sauce )
Better luck next time! I'm sure you'll do great