Cornish Recipes - Cornish Chicken

 

Cornish chickens, as well as crosses of Cornishes, are the most-used breed in the chicken meat industry. They are stockily built and lay eggs poorly, but make a fantastic roast! There are two varieties, the Cornish Game and the Jubilee Cornish Game.

Many fancy recipes can be found for Cornish Chicken but as a firm beliver that the original is almost always the best here is my grandmothers Roast Cornish Recipe:

Ingredients:

25g of Butter -soft.

1 Garlic Clove - finely chopped.

1tbsp of Fresh Parsley - chopped.

1 Oven Ready Cornish Game Chicken. (aprox 1.8kg)

1 Lime cut into quaters

2tbsp of Vegtable oil

1tbsp of Cornflour

2tbsp Water

Freshly ground Salt and Pepper

Method:

1. Preheat the oven to 190C/375F

2. Mix 1 tbsp of butter into the garlic and parsley together in a small bowl, season with salt and pepper.

3. Loosen the skin of the chicken with out breaking it and then spread the butter and parsley mixture evenly between the skin and the meat.

4. The lime quaters go into the body cavity.

5.Pour the vegetable oil intoa roasting tin, and put the chicken into the tin.

6. Paste any remaning butter onto the skin (outside).

7.Cook for an hour and 3/4, basting every 30-40mins when needed.

8.Take the chicken out checking the juices run clear when a skwere is pushed into the thickest part of the chicken. Let the meat rest for 10 minutes.

9. Meanwhiel mix the cornflour and the water together and the stir into the juices left in the tin. Put this into a pan and heat on the hob, stiring over a low heat untill thickened.

10. If a thinner constitancy is preffered add more water. Spoon the thickened juices over the chicken.

 

My Grandmother always served this with lovely roast potatoes and a vegtable side dish - delicous!

 

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