Tuesday, 22 September 2009

Brand new chicken


We usually roast a chicken about once a week, and while it everyone's favourite meal (Bread Sauce! Bread Sauce!) it becomes very uninspiring to cook it the same way again and again. I found an interesting recipe in the Moro cookbook and decided to try it out despite the fact that only two of us would be eating as everyone else refused to come home.
SamandSam use a Turkish cheese called Labneh but assure us that you can get the same effect by mixing equal measures of natural yoghurt and cream cheese.
So, into the fake labneh (only just scraped together from the darkest depths of the fridge) I stirred; a fat clove of garlic smashed into a paste with a couple of pinches of salt, a handful of chopped up sage leaves and some smokey paprika, as well as a maverick addition of a few ground smoked peppercorns. this mix then gets stuffed under the skin of the chicken, and over the thighs as much as you can fit it in without shuddering - it is one of the most disturbing sensations in the world massaging yoghurt into a naked chicken. You may need to sew the ends together with toothpicks to keep the stuffing in.
This then roasts in the oven for 2 hours on gas mark 7. It is wonderful. We had ours with fried sliced potatoes and a salad, but samandsam recommend spinach and bulghar wheat. Too sensible for us on a weeknight. Or any night.

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