Guest Recipe - Perfect Romantic Roast for Two
To help you create the perfect evening in with the quality of going out, Head Chef Aaron Skerritt from Honey & Harvey (previously of Milsoms) shares how to create the perfect roast for two. Roast chicken is an ideal meal to share between two – it is delicious with all the trimmings and leaves you with plenty of chicken meat for more meals. Aaron also included a Chicken Jus recipe to give it that restaurant quality. Perfect for when you want to make your roast that little bit more special or to serve alongside other chicken dishes. See the recipe below.
Roast INGREDIENTS:
- 1 Whole Sutton Hoo Chicken
- 3 cloves of garlic
- Sprig of thyme
- Salt, Pepper and cooking oil
METHOD:
- Pre-heat your oven to 190°C.
- Remove the legs and wings from the crown of the bird and season well with salt, pepper and a little oil.
- In an oven proof pan, seal the chicken until golden brown. (To seal the chicken, fry it on a high temperature to brown the skin to avoid losing moisture when roasting).
- Cook the chicken for 30 minutes (until cooked through) then let rest for 20 minutes.
Serve your roasted chicken with roasted charlotte potatoes, baby carrots, January king cabbage, purple sprouting broccoli and chicken jus, or with new potatoes and salad.
jus iNGREDIENTS:
- 8 Sutton Hoo chicken wings
- 2 carrots
- 1 onion
- 2 shallots
- ½ garlic bulb
- 100ml dry white wine
- 1-pint Sutton Hoo chicken stock
- 1-pint beef stock
METHOD:
- Pre-heat your oven to 200°C.
- In an oven proof pan, roast the chicken wings to a dark brown colour and they’re cooked through (around 35 minutes). Whilst the wings are roasting, chop all the veg into medium sized chunks.
- Remove the wings from the pan and place to the side. These are delicious served with chopped chilli, coriander and lime juice or drizzled in honey. Place the pan (which should hopefully have plenty of chicken juices in) onto a low-medium heat on the hob. Add the chopped veg and heat sweat off the veg until you get a nice colour all over (10-15 minutes).
- Add white wine & both stocks and simmer for 15-20 minutes. Remove the veg (this can be blended with cooked potato and chicken stock to make a delicious soup) and serve your juice with whichever chicken dish you have prepared.
- The jus can be kept in the fridge for up to 3 days, or frozen for a later date.
For something simple, just serve with a basic gravy or see our classic roast recipe here.
We want you to ‘Love your Leftovers’ and make the most out of your chicken. Make sure you make stock from the carcass and giblets, and see our delicious leftover recipes here.
Additionally, take part in our ‘3 Meal Challenge’ here!