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Article: Roast chicken with spring onion and horseradish
- Article from:
- The Independent (London, England)
- Article date:
- September 17, 2009
- Author:
CopyrightCopyright 2009 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
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The Life Kitchen
INGREDIENTS TO SERVE 4:
1 x 1.6kg roasting chicken, wishbone removed
85g unsalted butter
8 spring onions, chopped
2 tablespoons creamed horseradish
1 tablespoon groundnut oil
Salt and freshly ground black pepper
150ml dry white wine
150ml chicken stock
1 tablespoon chopped fresh parsley
A roast chicken is one of the most traditional of Sunday lunch
dishes. As with all other meats, "roast" chicken would once have
been cooked on a spit in front of a fire, instead of in an oven. A
young cockerel would normally have been used, as hens were far too
valuable as egg-layers. Nowadays we can get chickens aplenty, but
when cooking them as simply as this - well, it's fairly simple - ...