Sunday, November 7, 2010

Roast chicken and pasta

Recovering from jet lag so this is the last meal in Canada.

This is a recipe adapted from one by Jaques Pepin, he described this as a dish his mother would make and it is a favourite in my house too. Normally I would not have time to cook this after work as it takes at least 1 1/2 to roast a good size chicken, fortunately (for this any way) I have a son at home that could put the chicken in the oven at 4, so when I got home at 6 it was beautifully cooked.

Feeds a family of 4 with lunch for one the next day.

1 large frying chicken
2 tablespoons of butter
A handful of fresh herbs (Sage, parsley, thyme and rosemary or any combination of them)
1 package of pasta (penne or shells work well)
1/2 cup of chicken stock
3/4 cup of grated Swiss cheese
1/4 cup of grated Parmesan cheese

Stuff the chicken with the fresh herbs then smear with the butter and sprinkle with salt and put into a 350 oven. (Or phone your son and get him to) Cook until the chicken is cooked through and the skin is golden brown, between 1 hour and 2 hours depending on the size of the chicken.

Just before the chicken is done put a large pot of water on to boil for the pasta.  Then remove the chicken from the roasting tin and keep warm.

pour off the juices into a separator jug(skim off most of the fat) then pour back into the roasting tin leaving most of the fat behind.  heat up on top of the stove add the chicken stock and scrape all the brown bits. Taste for seasoning and cook down until well flavoured.

Add the pasta to the water and while that is cooking carve up the chicken.  Or you could hack it apart as I usually do.

Hacked up chicken
Drain the pasta and toss in the chicken juices and grated cheese.

Pasta ready to go
Serve with a green salad or vegetable.

This has become a family favourite

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