|
Recipe Page Chicken Baked with Savory & OrangePreheat the oven to 200C/400F/gas6. Place the ginger, cloves, salt, black pepper,coriander seeds and 2 sprigs of winter savory in a blender or food processor and pulse gently until reduced to a fine powder. In a bowl, blend this mixture into the softened butter. Lift the skin gently from the chicken quarters and make several incisions into the flesh. Fill the incisions with the butter mixture, then cover over with the skin, securing with cocktail sticks. Line a baking dish with foil and place the remaining winter savory sprigs on the base of the pan. Put the chicken on top of the savory, then pour Cook in the oven for 40-50 minutes, until tender and the juices run clear when a skewer is inserted in the thickest part of the thigh. Transfer the chicken to a warmed serving dish and keep warm. Place the orange rind strips in the base of a small pan and add the wine. Cover and simmer gently for 3 minutes. Add the pan juices and the savory from the pan and bring to the boil. Boil rapidly for 2 minutes Strain the sauce into a warmed jug and serve with the chicken. Serve and feast.
|
1 tbsp freshly grated peeled root ginger 1/2 tsp ground cloves 3/4 level tbsp flaked rock salt 1 tsp coarsely ground black pepper 1/2 tsp ground coriander seeds 8 sprigs of winter savory 45g / l 1/2 oz. butter, softened 1 large fresh oven-ready chicken, cut into quarters 1 1/2 tbsp juice and the thinly pared rind from 1 unwaxed orange, cut into julienne strips 170g / 6 oz. Balsamic Vinegar |
