Okay so sometimes when the weather gets colder, you really can't face going out as you know the bitter chill will whip through you. That's why it's really useful to know how to cook - at least a few classic dishes...One of these that's great for the winter months is the ubiquitous roast chicken. A lot of people are put off by what they perceive as the hassle of a roast, but actually it's one of the easiest things to do as you sinply leave it in the oven (200C) and baste the bird and potatoes a couple of times to ensure the skin goes nice and crispy and to keep the meat moist.
The key thing is the preparation. Always check you have all the ingredients that you need before you start in case you need to pop out for any extras. Then ensure that you spend a few minutes peeling vegtables like potatoes, parsnips and carrots and chopping them all into pieces. If you're doing a stuffing, this should be done first to fill the bird and place it in the oven. You can really pack it into the cavity of the bird, so don't be shy! Once you're done, you can tie it up, but personally I don't really bother. One thing I do always ensure though, is that I season the skin with salt and pepper and a trick l learnt from my mother is to always keep the old butter wrappers and place these on top of the skin (butter side down)to crisp up the skin.
The potatoes also need to be parboiled straight (boiled for 5 mins in salted water and then drained). I add mine to goose fat for a really crisp exterior, but you can use regular oil if you prefer, which is lower in fat. Heat the fat first then add the potatoes to the pan. Then you can sit back, have a chat, read the paper, pour yourself a drink (if you haven't already) and relax for a bit. But remember to baste the potatoes every 15-30 mins with fat or oil from the pan to ensure a crisp skin and evenly roasted potatoes.
The vegetables really will only take 5-10mins so leave these and the gravy right til the end. I tend to like carrots and peas with a roast chicken but it does depend what's available where you shop, and if you take into account the carbon footprint of the veg too. To make a gravy, scrape some oil and juices from the pan you cooked the chicken in while it's resting (check the juices run clear when you poke a knife into it to be sure it's cooked). Add enough flour until you have a thick looking paste that's smooth and after cooking for a couple of minutes, gradually add in stock until you have a thin sauce. Stir gradually until it thickens. Et voila!
Then it's a matter of serving it all up! My mother always insists on having bread sauce with hers. I'm not really bothered, but I'll always have a little all the same.
Welcome and intro
Trisori designs and produces jewellery with a view to combining some Italian chic with a London ‘edge’.
At the heart of Trisori are two resourceful and multi-cultural Italians based in London who have nurtured their creativity to craft strong statement pieces inspired by feminine elegance and playfulness.Our collections are handmade by Italian artisans using high quality semi-precious gemstones which are set in gold-plated designs. Trisori’s uniqueness is apparent in our bold, contemporary and stylish collections which focus on complementing our Clients’ personal style and inner sparkle.
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- Trisori is a jewellery brand that combines original Italian style with a touch of "London chic". Founded by a cosmopolitan pair of Italians residing in London, Trisori have developed a flawless ability to create strong statement pieces which retain a sense of elegance and playful femininity. Using high quality semi-precious stones set in gold plated designs, Trisori's handmade pieces are bold, contemporary and stylish. Trisori are unique; they make an effort to truly understand the way in which a woman creates her own personal style and design their jewellery line to compliment just that.