Le mois de Mai annonce le printemps. J’ai pris mon premier pot de fines herbes (en plus fleurie !) pour planter mes propres herbes à la maison – Thymus Faustini d’origine italienne (j’ai sorti aussi le pot de l’atelier faïence de mon enfance !)
Rien de plus agréable de se régaler de ses parfums qu’avec un poulet rôti du week-end !
Le Poulet Rôti de Jamie Oliver
Recette en original (j’ai ajouté les champignons) : Roast chicken with lemon and rosemary, roast potatoes de www.jamieoliver.com ou Jamie’s Dinners
ingredients
• 1 x 2kg/4½lb free-range organic chicken
• sea salt and freshly ground black pepper
• 2kg/4½lb potatoes, peeled
• 1 large, preferably unwaxed, lemon
• 1 whole bulb of garlic, broken into cloves
• a handful of fresh thyme
• olive oil
• a handful of fresh rosemary sprigs, leaves picked
• optional: 8 rashers of smoked streaky bacon
• sea salt and freshly ground black pepper
• 2kg/4½lb potatoes, peeled
• 1 large, preferably unwaxed, lemon
• 1 whole bulb of garlic, broken into cloves
• a handful of fresh thyme
• olive oil
• a handful of fresh rosemary sprigs, leaves picked
• optional: 8 rashers of smoked streaky bacon
Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.
While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!
(By Jamie Oliver)
Recette à partager et repartager…
Le 19 Mai sera le Food Revolution Day, un premier événement mondial de la fondation Jamie Oliver. La cuisine de Jamie, promoteur à nourrir par des aliments frais cuisinés sainement et de façon faites maisons, est le DIY pour beaucoup à apprendre à cuisiner avec joie et se régaler. C’est aussi plutôt la cuisine « des garçons » et vite faite, pour ceux qui n’ont pas le temps. Son projet consiste à apprendre des nuls en cuisine dans les communautés (y compris des petits), qui apprendront aux autres en se multipliant « l’éducation » pour se reprendre la cuisine et se nourrir d’une alimentation équilibre, au défi des fastfoods et plats préparés, qui envahirent aujourd’hui notre vie. Un beau projet, n’est-ce pas ? (en France par ici)
oOo
Se bien nourrir, c’est toujours à la maison, faite main, faite maison !
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