Another embarrassingly dumb question (roasting a whole chicken)

sparklewing

D&DD wrote: »

:T :T :T That looks lovely what a success

My 2 cats love me when I'm cooking chicken theres always one or the other under my feet and I daren't leave it unattended even for a second :eek:
Whats next on the Sparklewing agenda???:D

Think I might make beef wellington sometime, I can roast ajoint of beef so presumably wellington will be easy enough. Also going to do Mr Bad Examples kedgeree next week at some point.

I'm awfully chuffed with myself.

competitionscafe

skintscotslass wrote: »

See, I think this is more difficult than a chicken. I wouldnt even know what piece of beef to buy

Topside if you like it long and slow or rib of beef if you like it fast and hot.

shopndrop

skintscotslass wrote: »

See, I think this is more difficult than a chicken. I wouldnt even know what piece of beef to buy But I can do yorkies. Delia's way I think.

A year ago, I didn't know what to buy but found a friendly local butcher who will always advise me what cut of any meat to buy. He recommends shell bone for roasting and braising steak for casserole and I bought skirt of beef to make pies last week. It was the first time I have tried skirt and following tips on this site as to how to cook it, it was fantastic. Will definitely buy again.

skintscotslass

competitionscafe wrote: »

Topside if you like it long and slow or rib of beef if you like it fast and hot.

Oh this is getting complicated!! Presumably best thing would be to ask my butcher? I usually just buy mince, haggis, pies, potted meat, sausages etc from him.

sparklewing

skintscotslass wrote: »

Oh this is getting complicated!! Presumably best thing would be to ask my butcher? I usually just buy mince, haggis, pies, potted meat, sausages etc from him.

I asked the butcher when I bought my beef. Was a bit embarrassed as the shop was packed and I was standing looking blankly at the beef before finally giving in and asking which beef I needed for roasting :rolleyes:

skintscotslass

shopndrop wrote: »

A year ago, I didn't know what to buy but found a friendly local butcher who will always advise me what cut of any meat to buy. He recommends shell bone for roasting and braising steak for casserole and I bought skirt of beef to make pies last week. It was the first time I have tried skirt and following tips on this site as to how to cook it, it was fantastic. Will definitely buy again.

Crossed post!! Thanks for that. I think I fancy a chicken again this weekend and will chat to the butcher next week about the roast beef.

smashandgrab

Nobody has mentioned the slow cooker. I work full time and although it is not the conventional way of cooking a chicken, I put mine in the slow cooker and then leave it from about seven am to five thirty pm. If you like a crispy skin then don't bother but if like me you discard the fatty skin then the slow cooker produces a totally succulent product with the most tender of meats and the chicken just falls off it. Highly recommended and you can also put in the cooker some veg. Our favourites are leeks and courgettes.

D&DD

Sparkle I'm sure there was a recipe on here somewhere for mini/individual beef wellingtons although I may be going daft lol...
Might be worth trying them out first?
I'd love to have a go at these..never tried them but noone else here would eat them probably so it'd be a waste!

competitionscafe

skintscotslass wrote: »

Oh this is getting complicated!! Presumably best thing would be to ask my butcher? I usually just buy mince, haggis, pies, potted meat, sausages etc from him.

Sorry my reply above was a bit facetious.........and therefore not very helpful.......... so:
Topside is cheaper and makes a good roasting joint, it's rolled (boneless) so easy to carve too. It needs to be cooked slowly (low heat) and I think is nicest cooked quite rare - even tastier next day served cold in thin slices. Tastiest roast of all (in my opinion) is rib of beef - this is quite expensive though. Best cooked at quite a high heat - (at least to start with) - the outside bits will be 'well done' and the middle medium rare, so something for everyone. On the bone has more flavour, but is harder to carve, you can also buy it boned and rolled. And try and avoid supermarket beef- a decent butcher should have grass fed, well hung (21 days or more) British or Irish beef. Longhorn, Dexter, South Devon, Highland (fluffy cow, like my avatar) Black Angus and Aberdeen Angus are all good breeds if the butcher specifies the breed. 'Debt Free Chick' made a brilliant post on roasting beef here, which explains it all much better than I can -->
http://forums.moneysavingexpert.com/showpost.html?p=6551728&postcount=6

The whole thread is useful actually: http://forums.moneysavingexpert.com/showthread.html?t=575060

The pictures/descriptions on this site will give you an idea of what the roasting cuts look like (uncooked) and what to ask your butcher for: http://www.edwardsofconwy.co.uk/products.php?category_id=5

purpleivy

sparklewing wrote: »

Loads left over Just been picking away at it and boxing up the leftovers.

Got enough for fajhitas tomorrow and enough for a curry AND a pie! could also have made stock from the bones but decided that was a task for next time I roast a chicken.

So my £5 chicken gives enough meat for 4 meals for 2 people not bad at all. It probably could have gone further as we had loads on our plates tonight plus fajitas(so can't spell that) use quite a bit of chicken. Think if I didn't do them I'd be able to do 4 more pie/curry portions, so 5 meals for 2. Plus soup once I try making stock.

If I don't feel like making stock at the time, or if I'm busy, I put carcass, bones whatever in a sturdy plastic bag in the freezer, sometimes I do 2 lots at once.