Well up came that first cool cat,
He said: “Man, look at that!
Man, do you see what I see?
Well I want that middle chick”
“I want that little chick!”
“Hey man, save one chick for me”
Lemon Roasted Chicken
When my cooking club decided to have a British theme last month, I’ll admit, I raised an eyebrow. Among the many fond memories of my college semester in Cambridge, food did not feature. I thought about suddenly coming down with mad cow disease, or staying home to mourn the loss of my chances with Prince William and draw mustaches on the flawless Kate. But my friend Mary would have none of this, so I dubiously began looking up recipes.
This simple roast chicken was one I found, and although I don’t know how famously British it is, it sounded like a good opportunity for me to roast a whole chicken for the first time. Yes, embarrassingly enough, this food blogger had never roasted a whole bird.
Happily, I found the experience to be painless. I did modify the recipe slightly, to make it a wee bit more involved, but still brilliant. (I’m really working on all the English English I know, here.) I added carrots and onion into the pan and drastically reduced the amount of butter. Next time, I think I’ll mash some fresh herbs into the butter as well – perhaps rosemary or herbs de provence.
Jump to recipe, including my modifications, below.
Asparagus & Cheese Muffins
Although the chicken was lovely, it seemed a little pedestrian by itself, so I decided to make these muffins as well. With milk, yogurt, and cheese, if you’re in the mood to support dairy farmers, this is the recipe for you! It calls for Cheshire cheese, a cheese I’ve concluded is impossible to find in San Diego County. Wikipedia describes it as a “soft crumbly texture,” similar to a Wensleydale. But all the Wensleydale I found included fruit or berries, so I opted for an aged Irish white cheddar instead.
Before folding the asparagus into the batter, the recipe calls for blanching the chopped stems. I love blanching green vegetables for the vibrant color they get, not to mention crispness. Green is my favorite color!
The sad part about this recipe is that it makes about 20 muffins, although it is written for 12. The 12 spears of asparagus are enough for the batter, but not for decorating each muffin with a tip in the top. My suggestions for remedying this problem are as follows:
1) skip the decoration and just add the tips to the batter
2) cut tips off additional spears to make up for the recipe’s original sin
3) only give the decorated muffins to special people
4) sculpt eight lifelike asparagus tips from leftover green birthday candles
5) abandon recipe entirely and just eat the cheese
These muffins are pretty easy to make and would be lovely served at a brunch, as savory muffins are unusual and these have a slightly dry, biscuit-like texture. Of course, the muffins and chicken, served with a simple tossed salad on the side, would also make a nice dinner.
1 3-lb 5oz/ 1.5kg roasting chicken
1/2 stick/55g butter, softened
1 medium lemon, halved
1 bulb garlic, skin on and halved across the bulb
2 carrots, scrubbed and coarsely chopped
1 white onion, coarsely chopped
3.5 fl oz/100ml dry white wine
1/2 pint/200ml chicken or vegetable stock
1 tablespoon cold butter
1 tablespoon all-purpose flour
Kosher salt and pepper, to taste
Heat the oven to 400°F/200°C/Gas 6.
Place the chicken breast side up in a deep roasting tin. Massage the softened butter all over the chicken breasts, legs, sides, and under skin. Season with kosher salt and pepper.
Tuck one half of the lemon and one half of the garlic into the chicken cavity. Squeeze the juice of the second half over the chicken breast, and pop the squeezed lemon into the roasting tin with the second half of the garlic bulb, carrots, and onion.
Place the roasting tin into the oven and cook for 1 hr 30 minutes, or until the internal temperature reaches 170°F. Remove the chicken from the tin and wrap tightly in aluminum foil and leave to rest for 15 minutes.
Place the roasting tin on a medium heat on the stove top and bring the juices up to a gentle simmer. Raise the heat to high and add the white wine. Stir the wine and juices thoroughly and simmer for 5 minutes. Add the chicken or vegetable stock, stir again and simmer until reduced by one third. Mash butter into flour, remove sauce from heat and vigorously whisk in flour-butter mixture to thicken.
Unwrap the chicken and add any juices released by the chicken into the sauce and bring back to the boil. Remove from the heat, and strain into a warmed sauceboat or jug. Serve the chicken immediately with the sauce on the side.
12 spears of asparagus, British when in season
14 oz/400g all-purpose flour (about 2.5 cups)
1 tablespoon baking powder
7 oz/200g Cheshire cheese, cubed
4 oz /125g butter (1/2 cup or 1 stick)
1 small bunch chives, snipped into pieces
2/3 cup/150ml milk
1/2 cup/100ml plain yogurt
1 tsp English mustard
Salt & freshly ground black pepper
Preheat the oven to 400°F/200°C/gas 6. Line a 12-hole muffin tin with paper cases and spray with nonstick coating.
Cut the asparagus stems into small pieces, about 1 cm in length, leaving the tips a little longer and blanch in boiling water for a couple of minutes. Drain and refresh under cold running water, separating the tips from the pieces of stem.
In a large bowl, mix the flour and baking powder with the cheese. Melt the butter and pour into a jug. Add the chives, milk, yogurt, mustard and eggs. Mix well until combined and season generously with salt and pepper.
Gently fold the wet ingredients into the flour & cheese, and stir through the asparagus stems. Be careful not to over mix and stop as soon as the mixture is combined.
Spoon the mixture evenly between the muffin cases and push an asparagus tip into the middle of each.
Bake in the oven from 15-20 minutes until golden. Best eaten hot out of the oven, spread with a little cold butter.