Boneless Roast Chicken
(serves 4 with plenty of leftovers)
whole boned chicken
1/4 cup/2 ounces butter
handful flat-leaf parsley, chopped
handful fresh thyme, chopped
2 cloves garlic, minced
splash of white wine
sea salt and pepper to taste
Lay the chicken flat, skin-side up, in a large baking dish. Simply melt the butter and mix it with everything else, then pour over the chicken. Roast at 425F/220C for 40 minutes.
A whole roasted chicken in a quarter, LESS, of the time it takes to roast a chicken with bones. Brilliant. And you get the bones for SOUP.
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Roasted Pork Belly
(serves 4)
2-lb/1 kilo pork belly, skin scored
1 tbsp sea salt
pinch fresh black pepper
1 stalk rosemary, leaves only, chopped
juice of 1/2 lemon
1 tbsp olive oil
Mix all seasonings.
Place pork belly in sink and pour over 1 cup boiling water. Lift pork belly into roasting tin and rub the seasoning mixture into the scoring slits.
Roast at 425F/220C for 30 minutes, then turn heat down to 260F/140C and roast for 5 hours. Remove from oven and raise temperature to 425F/220C again. Let belly rest for 10 minutes before removing the “crackling,” the skin and putting belly back into hot oven for 10 minutes. Serve hot or warm.
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