mardi, février 16, 2010

Marmite Roast Chicken

Marmite Roast Chicken with Green Asparagus and Cheddar

I love marmite, but I know that it's something you either love or hate. I usually dissolve it in hot rice porridge for breakfast, but decided this morning to roast a chicken with it for the children's lunch. Voilà Marmite Roast Chicken.

Marmite Roast Chicken :

1 large free-range Chicken
Half a head of Garlic
1 Bay leaf
1 Celery stalk
1-2 Rosemary stalks
1 Tbsp Marmite
15g Butter (melted)
Pepper to taste
White wine

Wash and pat dry the chicken. Stuff it with salt, garlic, bay leaf, celery and rosemary.

Melt the butter and dissolve the marmite in it. Spread it generously over the chicken with a pastry brush. Sprinkle pepper to taste. Keep some of the marinade for later on.

Put the chicken (breast down) in an oven dish and then into a cold oven. Start to heat it up at 220°C. Roast for 20 minutes or till the top is nicely browned.

Take the chicken out of the oven and turn it over so that it is now breast up. Spread more of the marinade over it. Pour some white wine into the oven dish and mix well with the juices. Return the chicken to the hot oven and roast for another 20 minutes.

Take the chicken out of the oven again and spread more marinade over it. Add more white wine if necessary into the oven dish so as not to let the juices burn. Return the chicken to the oven and lower the temperature to 180°C.

Roast for another 10 minutes and then turn off the heat. But do not open the oven door, just leave the chicken inside for about 10 minutes to let its muscles relax before cutting it up.

I love the marmite sauce in the oven dish. Used the mantous to soak it up.

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