Cooked a chicken. Now what?

southernscouser

:rotfl:

Pretty sure it's cooked. Juices look clear and I stuck a knife in the leg and the meat was falling off it. Looks and smells pukka.

But what do I do with the juices? Do I use it to cook the roast potatoes? I've only done them once before and they were pretty horrible. Not sure I had enough oil in the dish or not! :undecided

I part boil them, give a shake to rough the edges up, then roast them for 45 minutes or so. I think. But how much oil should I use? And should I add the chicken juice?

:think:

bltchef

you have done good use the juices for you gravey and roast your pots with some garlic and rosmary if you have any do not forget salt &pepper

Matt_S_3

I'd use goose fat for the potatoes and when we run out we just use olive oil. I always find you can't rush a roasty and if its not brown enough leave it longer!

As for the juice there is only one use, gravy. My wife always makes the gravy and there are different ways so can't advise on the exact recipe someone else will be able to though. Chicken gravy made with the juice is one of the best things in the world! Pour it on generously and once you've eaten soak up the rest of the gravy with a slice of white bread mmmmmmm

southernscouser

bltchef wrote: »

you have done good use the juices for you gravey and roast your pots with some garlic and rosmary if you have any do not forget salt &pepper

Thanks.

How much oil should I use to cook them though. Should they be swimming in it or just a couple of mm covering the bottom of the dish? :think:

Pink.

Hi SS,

If you chill the juices the fat will rise to the top and harden so that you can just lift the fat off. See here for more ideas on removing the fat. Once you've removed the fat you can use it for your roast your potatoes but save the rest of the juices to make gravy or for using as stock.

Use just a little oil to cook the roasties, just enough to cover the bottom of the pan. Make sure it's piping hot before you add the potatoes and that your oven temperature is at it's highest to stop them absorbing too much oil and going soggy. Toss them around in the hot oil before putting them into the oven.

This thread may help with the gravy:

Decent gravy please.

And this one should help with the roast potatoes:

Crispy roast potatoes

Pink

southernscouser

Oh crikey. I've got no chance! :rotfl:

kandyfloss

Hi Southernscouser,I usually do my roast spuds for around the last hour or therabouts while the chicken or meat I am cooking is finishing off.

If you have cooked the chicken now then then the chicken will be cold by the time the roast spuds have cooked.

Depending on how many spuds you are cooking I usually use one of those roasting trays that are suitable for cooking chicken and turkeys in.I usually just pour some oil to cover the bottom of the tray and using a large serving spoon transfer the potoaoes into it.After a while,I turn the spuds in the tray and then using a dessert spoon I collect up some of the oil and pour it onto each of the spuds so that they are coated.Keep cooking them until you see that they have gone a light golden crispy texture.

About five minutes or so before the chicken and spuds have finished cooking I turn on the vegetables if using a gas hob and also get some chicken gravy on the go.

I don't usually use the juices from the chicken for either the spuds or the gravy but it is entirely up to you.

If you don't use the juice from the chicken you can either wait until it has cooled and has set,then you can dispose of it,or what i do is to pour it into an old coffee jar while it is still warm and runny and then once the jar is full from all the other fat and juices I pour into it,I pop the lid on it and throw it into the dustbin.I do this rather than pouring it down the sink so that it doesn't add to all the other cra*p that is down there.

Enjoy your meal and if there is anything else just shout:cool:

Pink.

southernscouser wrote: »

Oh crikey. I've got no chance! :rotfl:

Yes you have! Where's your nerve man! You've done harder things than this before! :rotfl:

Pink

r.mac_2

mmmm SS can we all come over for dinner????

southernscouser

Pink-winged wrote: »

Yes you have! Where's your nerve man! You've done harder things than this before! :rotfl:

Pink

Ooo errr missus.

Well I've poured the juices in to a tupperware pot. It's all I had. :rotfl:

southernscouser

r.mac wrote: »

mmmm SS can we all come over for dinner????

Of course.

As long as you bring it with you!