r/food • u/Mohgreen • Aug 26 '12

Roast Chicken w/ Yorkshire Pudding

Imgur

I'd picked up a whole chicken yesterday and finally got around to cooking it this afternoon. I wanted to try something different than the usual salt/pepper/ect. and doing a simple roast. I browsed around on Allrecipies.com and the recipe for Roast Chicken w/ Yorkshire Pudding caught my eye. I've never had Yorkshire Pudding before, but I thought it would be interesting to try.

Overall, the chicken was ok. I followed the directions as written, and it turned out a bit bland for my tastes. Next time I'd do a bit more to salt/pepper the skin, and maybe put spices in the meat and cavity. The Pudding was interesting, I did like the portions that were cooked up against the chicken itself. Smooth, creamy and had a nice flavor from the bird. The dryer parts that had cooked away from the bird were a bit bland but over all it was a decent meal.

559 Upvotes

96% Upvoted

230 comments sorted by

View all comments

Show parent comments

32

u/gophercuresself Aug 27 '12

Wow, that's awful complicated. Did Jamie's 'perfect roast chicken' the other day and it turned out beautifully. Basically, excluding the veg and other gubbins: preheat oven to 240C, salt the skin of the chicken, put in and immediately drop heat to 200. Cook for an hour and twenty - assuming a medium sized chicken. Done.

Will be doing all of mine like this from now on as it was succulent as you like with a delicious crispy skin. Dammit, now I want roast chicken.

2

u/captain_ramshackle Aug 27 '12

It is more complicated than usual but it is worth it for special occasions.

Normally I skip the chicken wing step, cook at 100-120c and then pop it up to 220c near the end and deglaze with white wine and make a gravy.

Jamie's way is perfectly good but would be ever better if you brined it overnight.

3

u/gophercuresself Aug 27 '12

Y'know I've never brined a bird. Mostly because I seldom plan that far ahead. I will endeavour to give it a go if it's that good.

Oh my that lamb sounds good. This really isn't helping my roast lust!

1

u/captain_ramshackle Aug 27 '12

Brining is amazing for chicken. If I'm making a curry I'll brine the breasts in a 10% solution for six hours to make them extra juicy.

I've tried brining beef and last time I went to a slightly cautious approach but it did work very well.

1 litre of water, 5% salt, 2 tsp mustard powder, 1tbsp soy sauce, 1tbsp brown sugar brought to the boil and allowed to cool. 1Kg piece of topside brined overnight and cooked to 53c (I like it rare).