Tag: chicken

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Jerk Chicken

Feel the warmth with this delicious, authentic jerk chicken recipe!
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Course Main Course
Servings 4 People

Ingredients
  

  • 1 Small Onion Chopped
  • 2 Spring onions
  • 1 Scotch Bonnet
  • 2 Garlic Cloves
  • 1/2 tbsp Five Spice Powder
  • 1/2 tbsp All spice berries ground
  • 1/2 tbsp Black Pepper ground
  • 1/2 tsp Fresh Thyme
  • 1/2 tsp Nutmeg fresh ground
  • 1/2 tsp salt
  • 1/4 cup soy sauce
  • 1 Chicken (Jointed) Or 8 thighs
  • 1/2 tbsp Olive Oil

Instructions
 

  • In a food processor, add all ingridents (apart from the chicken, soy sauce and oil) process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight.
  • Light a grill or BBQ and grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.
  • Garnish with a squeeze of lime and some coriander
Keyword allspice, chicken, chilli, jerk, spring onions
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Roast Mugwort Chicken

Mugwort, Garlic & Herb Roast Chicken

Try this fantastic way to roast a chicken using foraged ingredients
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1 Free Range Organic Chicken Or the best welfare you can afford.
  • 100 g Butter (unsalted) Softened
  • 2 tsp Wild herbs of your choice I used rosemary, oregano & thyme finely chopped. (Not Sage)
  • 4 Cloves of garlic grated
  • 1 Bunch Mugwort You'll have to forage this one, it can be found along farmers fields.
  • 1 L Water
  • Salt and pepper

Instructions
 

  • Take your chicken and remove any organs left in the cavity. save these for a good gravy etc…
  • using your fingers separate the skin from the breast and thighs. To do this, find the place above the cavity, where the cavity meets the breast, you should be able to create a little pocket that you can insert your fingers in to start separating the skin from the breast. Work you way around the breast and onto the thighs.
  • Mix in a bowl the herbs, butter, garlic a little salt and pepper. beat together with a fork until you get a smooth paste. This can then be used to stuff under the skin and into the thighs. retain a small amount to rob over the exterior of the bird.
  • Take your mugwort and rinse it under a tap to remove debris. fold it up so that you create a tight bunch that you can then stuff the cavity with. Mugwort will add a sage flavour to the roast.
  • Tie your birds legs and wings up with butchers string to prevent it from opening up during cooking.
  • Place onto a roasting rack in a roasting tray and pour in the water to the tray. The water will create a moist atmosphere for the chicken to cook in and also will stop spitting fat going all over your oven when the bird starts to drip during cooking.
  • Cook for 1h20 depending on the size of your bird, or until it is fully cooked and the juice runs clear.
  • Serve with your home grown potatoes and veg…
Keyword butter, chicken, garlic, herbs, mugwort, roast
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Chicken Butchery – Notes

Here are the notes made from the chicken butchery workshop.

The Chicken can be cut into the following pieces or combination of the elements below.

Diagram of butchered chicken

A sharp knife is essential as is good knife practice. Hitting a bone can blunt a knife easily so re-sharpen every 10/15 mins.

Bend the chicken to find hidden joints.

Photo of butchered chicken

Recipes:

Chicken Ramen – Ingridents

  1. Stock made from the chicken carcass and root vegetables, make up to 1.5L
  2. Shichimi Togarashi Seasoning (instructions to make are below).
  3. Chicken breast x2
  4. 1 Onion (red or white)
  5. 3 Spring Onions
  6. Ramen Noodles
  7. Parsley

Method

  • Cook and drain the ramen noodles and refresh in cold water, add to bowls and put to one side.
  • Heat up stock to boiling and add sliced onion and add 1/2 of the spring onions and a pinch of Shichimi Togarashi.
  • Meanwhile, grill the chicken that has been marinated in a light coating of shichimi Togarashi until cooked through, rest and slice on the diagonal.
  • Assemble in order: Noodles, Stock to cover, chicken, the rest of the spring onions, parsley and a final pinch of Shichimi Togarashi.
  • Enjoy ๐Ÿ™‚

Shichimi Togarashi 

  • 2 tablespoons red chili flakes (note: shichimi togarashi is HOT, use less red chili according to your heat preference)
  • 1 tablespoon dried orange peel
  • 2 teaspoons white sesame seeds
  • 2 teaspoons black sesame seeds
  • 1 teaspoon sanshล or sichuan peppercorns
  • 1 teaspoon ginger powder
  • 1/2 teaspoon poppy seeds
  • 1/2 sheet quality toasted nori (seaweed) , crumbled

Method

  • In a dry skillet, lightly toast the white and black sesame seeds, sichuan peppercorns and poppy seeds until fragrant, being careful not to burn them.  Transfer to a bowl and let them cool completely.  
  • Place all of the ingredients along with the nori in a spice/coffee grinder and pulse until coarsely ground (be sure it’s coarse and not a fine powder).
  • Store in an airtight jar.  For optimal flavor use within a few weeks.

It was great to see you all, Thanks for coming ๐Ÿ™‚ Tom