I'd keep doing it the way you do it - sounds better. Except with roast chicken you don't have rice you crazy woman! You have roast potatos, peas and/or carrots, and lots of gravy! And don't forget the stuffing. If you need my mother's nummy stuffing recipe just ask - it's the simplest thing ever. Try to make too much and then cook a few balls of it with the potatos so you have crunchy stuffing balls! And with your left over gravy, chicken and stuffing make a pie! Oh god it's amazing!!!!!
No rice with chicken? Oh... Ok, I'm good with it as I'm mostly sick of rice by now, but I never thought it's so terrible to have rice with chicken:-))))))) I guess we just used the asian model of dish, and they have lotsa stuff with rice. Potatos and carrots sound nice, I love both of those, so will be looking at that next time when I feel like chicken. Curious: so what's you Mom's stuff recipy?
I like to marinade my chicken. I take the skin off and use soy sauce and brown sugar as the base, with additions like sweet chilli sauce and chilli flakes if I want it to have a kick. Either that or roasted. In fact, most of the meat we get can be roasted anyway, which is generally what I prefer.
I'm totally with you on roasting, it just tastes so tempting! With all good sides of the boiled meat it never has that special roast taste which spreads over everything that comes with it.
Roast meat with roast veges -- potato, kumara (red or orange), parsnips, yams, carrots, onions, pumpkin, beetroot...almost anything can be roasted!
My approach to stuffing for chicken is a cup of breadcrumbs, a grated apple or pear, and whatever else seems tasty to throw in -- herbs and spics, garlic, sauce, chopped bacon, chopped mushroom, cheese or anything that springs to mind to make it taste good.
How exactly do you roast veges? The stuff you listed looks nice, I know most of them. Seems like stuffing can be done with anything, I particularly like the mushroom and apple options...
My approach to roasting veges is to peel if necessary, chop into reasonable-sized pieces, brush/rub with some olive oil and put in a roasting pan (along with the meat, or in a separate tray, or both if you have a lot of veges). The trick is figuring out how long different things need to cook for so as to have all the veges and the meat ready at the same time. Potatos take quite a while, kumara and yams don't take long, etc.
Stuffing really can be done with anything, I think.
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Except with roast chicken you don't have rice you crazy woman! You have roast potatos, peas and/or carrots, and lots of gravy! And don't forget the stuffing. If you need my mother's nummy stuffing recipe just ask - it's the simplest thing ever. Try to make too much and then cook a few balls of it with the potatos so you have crunchy stuffing balls!
And with your left over gravy, chicken and stuffing make a pie! Oh god it's amazing!!!!!
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Potatos and carrots sound nice, I love both of those, so will be looking at that next time when I feel like chicken.
Curious: so what's you Mom's stuff recipy?
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My approach to stuffing for chicken is a cup of breadcrumbs, a grated apple or pear, and whatever else seems tasty to throw in -- herbs and spics, garlic, sauce, chopped bacon, chopped mushroom, cheese or anything that springs to mind to make it taste good.
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Seems like stuffing can be done with anything, I particularly like the mushroom and apple options...
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Stuffing really can be done with anything, I think.
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