Paola Posted March 17, 2007 Share Posted March 17, 2007 Hello. My name is Paola, I am 31 year old from Hampshire and have never made a roast dinner Please help. I know it is a bit of a tall order but OH has just come home with roast in a bag chicken Things are desperate! He always cooks the roast When I am in charge of buying, I always buy free range I love roast veggies, any tips? Oh forgot to mention that I burn water Quote Link to comment Share on other sites More sharing options...
bronze Posted March 17, 2007 Share Posted March 17, 2007 If it makes you feel any better I don't do roasts either. Thats OHs domain. though I'm confident I could if I had to. Good luck. Quote Link to comment Share on other sites More sharing options...
mad house Posted March 18, 2007 Share Posted March 18, 2007 Oh my god...I can't beleive you can't do a roast!!!! Paola....you really need a cook book for kids...they would manage a roast. You can always ring me if you need help....... Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted March 18, 2007 Share Posted March 18, 2007 Here you go! Veg: http://cook.dannemann.org.uk/cooking/vegetables/roastveg/ Chicken: http://www.deliaonline.com/cookery-school/how-to/how-to-roast-chicken,37,AR.html Enjoy! Quote Link to comment Share on other sites More sharing options...
Helly Welly Posted March 18, 2007 Share Posted March 18, 2007 Surely there are instructions on the bag I have to say, OH always does the roasts, its just not my job Quote Link to comment Share on other sites More sharing options...
CannyCat Posted March 18, 2007 Share Posted March 18, 2007 (What's a roast in the bag?!) Roasts are easy-peasy - Put it in a tin, rub some oil or butter onto the skin, cover it in foil and bung it in the oven (cooking times depend on its weight - it will say on the packet). Check it 20 minutes or so and spoon the juice over the chicken to keep it moist. Take the foil off 30-40 minutes before the end, to make the skin go nice and brown - voila! Sometimes I crumble a chicken oxo cube over the skin, which makes it nice and chickeny, or you can use paprika and a bit of chilli The easiest potatoes are boiled new potatoes - chuck them in hot water and boil for 20 minutes. I like to add a sprig of rosemary to the water Or, for roasties, turn the oven on and add some oil to a tray, and leave it to heat up. Chop and boil normal potatoes for 5 minutes. Drain them in a collander and shake them to make the edges nice and fluffy, then add them to the tray - they should sizzle when you add them; the hot oil seals the potatoes and stop them going soggie in the oven. They'll take about 40 minutes, and you should give them a shake every 20-ish so they cook evenly. Quote Link to comment Share on other sites More sharing options...
Snowy Posted March 18, 2007 Share Posted March 18, 2007 What is it with men and roast dinners? I hate doing them - all those different things that have to be ready at the same time. I avoid them like the plague if I can, but OH does love them - if ever I want my own way, a good roast dinner is the answer every time! Quote Link to comment Share on other sites More sharing options...
Paola Posted March 18, 2007 Author Share Posted March 18, 2007 Surely there are instructions on the bag I have to say, OH always does the roasts, its just not my job Yes but the next time I would like to give it a go Quote Link to comment Share on other sites More sharing options...
Paola Posted March 18, 2007 Author Share Posted March 18, 2007 Oh my god...I can't beleive you can't do a roast!!!! Paola....you really need a cook book for kids...they would manage a roast. You can always ring me if you need help....... I know, I know Quote Link to comment Share on other sites More sharing options...
Paola Posted March 18, 2007 Author Share Posted March 18, 2007 Thanks guys Quote Link to comment Share on other sites More sharing options...
Guest Posted March 20, 2007 Share Posted March 20, 2007 Why do people get scared of roasts? They're so easy! (If they weren't the men wouldn't be interested!) 1. shove it in the oven for a couple of hours 2. carve it 3. eat it People are also nervous of fruit cakes, when they too are just so easy and rarely go wrong. How did it go? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted March 20, 2007 Share Posted March 20, 2007 Thanks for making me laugh Paola. I love doing roasts - ours are usually freerange chickens from the local market. Next time you're up this way, I'll give you some cooking lessons - it's such good fun, and the girls will love joining in too. Quote Link to comment Share on other sites More sharing options...
Paola Posted March 20, 2007 Author Share Posted March 20, 2007 Why do people get scared of roasts? They're so easy! (If they weren't the men wouldn't be interested!) 1. shove it in the oven for a couple of hours 2. carve it 3. eat it People are also nervous of fruit cakes, when they too are just so easy and rarely go wrong. How did it go? OH did it on Sunday, it was not bad. Thought I would do as much homework as I could so that I can do the next one Quote Link to comment Share on other sites More sharing options...
Paola Posted March 20, 2007 Author Share Posted March 20, 2007 Thanks for making me laugh Paola. I love doing roasts - ours are usually freerange chickens from the local market. Next time you're up this way, I'll give you some cooking lessons - it's such good fun, and the girls will love joining in too. Thank you Clare, sounds lovely Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted March 20, 2007 Share Posted March 20, 2007 I stuff our chooks with lemon wedges and thyme, then baste with goose fat (you can get this from Tesco), sprinkle with rock salt then roast and baste as per the weight until the meat falls off the bone. Roast potatoes are easy peasy; part boil some peeled potato chunks, then drain and return to the saucepan, put the lid on and bash them about a bit to give them crumbly edges (a sprinkling of semolina helps to crisp them up a treat), then add to a pan of really hot fat, baste regularly. I serve it up with some roasted veggies. Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted March 23, 2007 Share Posted March 23, 2007 My top tip for chicken and turkey is just to buy the best quality one you can afford and roast it in a rack (you can get them from supermarket) UPSIDE DOWN- the fat on back and thighs will percolate through the chicken and the breast will be moist. If you have a fan oven it will still brown, in a conventional oven turn it over for last 20 mins. Let it rest for 20 mins before you carve it, while it is resting drain off fat in bottom of pan reserving the brown meat juices at the bottom. Add one chick stock cube a cupof water a splash of white wine and a bay leaf. Stir it around on a medium heat and thicken with 'Thickening Granules' as per instructions on box. Great bird, great gravy! I heartily agree with the roast potatoes tips- parboil and shake, roast in duck/goose fat for 30 mins. Its the easiest meal in the world really. Quote Link to comment Share on other sites More sharing options...
mad house Posted March 23, 2007 Share Posted March 23, 2007 Are you doing the roast this Sunday then Paola Quote Link to comment Share on other sites More sharing options...
AnnieP Posted March 23, 2007 Share Posted March 23, 2007 What time should we all arrive??? Quote Link to comment Share on other sites More sharing options...
snowcloud Posted April 24, 2007 Share Posted April 24, 2007 Don't forget that you should use Goose fat to roast your potatoes, rather than any other oil. It is THE best thing to get your potatoes perfectly done. Best of luck, and try throwing some garlic cloves in the with potatoes when roasting - they are great to eat after roasting - we fight over them! Quote Link to comment Share on other sites More sharing options...
chelsea Posted April 25, 2007 Share Posted April 25, 2007 mmmm. this thread makes my mouth water. Quote Link to comment Share on other sites More sharing options...
