devilled roast chicken

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Cooking receipe to make devilled roast chicken under category Aga Recipes. You may find some video clips related to this receipe below.

devilled roast chicken

2 tbsp olive oil

125g onion peeled and roughly chopped

2 red peppers de seeded and roughly chopped

2 garlic cloves peeled and crushed

1 tbsp worcestershire sauce

1 tbsp cider vinegar

1 tsp dried marjoram

1 tsp dried thyme

2 tbsp soft dark brown sugar

300ml lager

700g corn on the cob

400g can chick peas drained and rinsed

50g butter softened

2 tsp paprika salt and freshly ground black pepper

1.4 kg ovenready chicken

To serve

crispy potato skins

Heat the olive oil in a large roasting tin. Add the onion peppers and garlic.

Cook on the floor of the roasting ovenfor about 10 minutes until golden. Add the worcestershire sauce cider vinegar marjoram thyme brown sugar and lager.

Return to the floor of the roasting ovenfor 10 minutes.

Add the cornonthecob to a pan of boiling water and cook on the boiling platefor 5 to 7 minutes.

Drain and thickly slice reserving 300 ml (1/z pint) cooking liquid.

Add the corn to the roasting tin with the drained chick peas.

Mix the butter with the paprika and seasoning and spread all over the chicken. Place the chicken in the roasting tin lying it on one breast and spoon over the corn and chick pea mixture.

Place the roasting tin on the grid shelf on the floor of the roasting ovenand cook for about 1 1/4hours.

After 20 minutes cooking time turn the chicken on to the other breast cook for 20 minutes then turn on to its back for the remainder of the cooking time.

Cover the breast with foil if it shows signs of overbrowning.

The chicken is cooked if the juices run clear when the thickest part of the thigh is pierced with a skewer.

When cooked tiff the chicken on to a warmed serving platter cover with foil and keep warm in the simmering oven. Pour off the excess fat from the roasting tin and add the reserved corn cooking liquid.

Bring to the boil on the boiling plateand let bubble for 3 to 4 minutes.

Adjust the seasoning.

Carve the chicken and arrange on warmed serving plates.

Serve accompanied by the devilled corn and chick pea mixture and wispy potato skins.

Variatioin: Use 4 to6 chicken breasts or supremes instead of a whole chicken. Cook on the grid shelf on the floor of the roasting ovenfor 20 to 25 minutes or until golden and tender. Finish as above.

Chicken is roasted with chunks of corn and chick peas in a spicy devilled sauce which helps to keep the meat moist during cooking.

Serves 4

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