Empire Roast Chicken help, please!

hotcookie101

I made jamie oliver's empire roast chicken tonight (basically roast chicken marinaded in curry paste) and it was delicious (and the gravy was AMAZING!)
Can I make stock with the carcass or will the spices ruin it? Or would it be ok for a curry?

building_with_lego

I'd give it a go! Curried parsnip soup with that stock would work, surely?

lollipopsarah

Cor that sounds good, and the stock could be wonderful in any type of veg soup, or indeed a curry soup with leftovers from another meal.
xx

Moominmamma

I have Googled and Youtubed to no avail!

I want to make Jamie Oliver's Empire Roast Chicken, I keep re-reading the recipe, but, at the risk of sounding a bit dim, I'm just not getting it!!

The marinade calls for all the ingredients, including two lemons, to be mixed together - does this mean lemon juice / zest / both??

And then when I have marinaded it, do I leave the remnants of the marinade in the roasting dish in the oven so that they then make up part of the gravy, or do I use a clean roasting dish for that part?

I would really appreciate it if anyone who's made it, or can make any sense of the recipe could give me a few pointers 'cuz I'm flummoxed!!

Thanks in advance

custardy

http://www.jamieoliver.com/forum/viewtopic.php?id=75440

Moominmamma

Aaah, thanks for that - I still don't really get what happens to the marinade that isn't absorbed by the chicken though

hotcookie101

If I remember correctly you roast the chicken on a shelf,over the tray with the left over marinade and the bits for the gravy. so the bits that don't get absorbed are part of your gravy, along with juices from chicken.

The gravy was amazing! (I still have some in the freezer from it, and some spicy stock which I thought could make a lentil-y stew come winter)

Moominmamma

Fab, thank you - that's just what I needed to know