Recipe Tip: Persian Roast Chicken - Falstaff
Top Recipe by Julian Kutos. All ingredients and tips for getting it right. A succulent and crispy roast chicken, with a hint of bayleaf and orange.
- 1whole chicken (approx. 1,5 kg)
- 3medium oranges
- 6fresh bay leaves
- 2 teaspoon(s)paprika
- 1 tablespoonolive oil
- black pepper
- 100 mlCointreau
- 300 mlchicken stock
- 3 sprig(s)thyme
- 1 clove(s)garlic
- 1 tablespoonhoney
Step 1Preheat oven to 220°C (fan assisted).
Step 2Heat the chicken stock. Peel one orange with a vegetable peeler so you have the orange skin rather than the white pith. Using your fingers, carefully spread the orange peel and bay leaves under the breast skin of the chicken. Salt chicken inside and out, season with pepper inside. Put one whole orange in the chicken cavity. Mix the olive oil with paprika and brush the chicken with it.
Step 3Truss the chicken with kitchen string. Place the chicken in an oven dish with the breast side up. Roast chicken for 10 minutes. Then remove, drizzle with Cointreau and a ladle of hot chicken stock. Add the garlic clove and thyme to oven dish.
Step 4Reduce heat to 150° C. Return chicken to the oven. Place a shallow dish of water at the bottom of the oven, roast for a further 60 minutes. In between, baste often by pouring the liquid over the chicken. When juices run clear, the chicken it is fully cooked, let it rest for 10-20 minutes prior to serving.
Step 5Fennel and Sausage Risotto Fennel and pork is a match made in heaven, as Italian cooks know – Italian sausage is often flavoured with fennel seeds. We bring those classic flavours together in this creamy risotto. Risotto
Step 6Paprika Chicken by Max Stiegl No list of Austria's top dishes would be complete without this incredible Paprika Chicken recipe from Max Stiegl, head chef at Gut Purbach restaurant. Try it and you will understand why. Poultry
Step 7Stuffed Roast Chicken with Carrots and Parsnips Gerhard Fuchs has been cooking at the restaurant Die Weinbank in Austria's southern Styria region since 2014. Fuchs cooks regional, seasonal and creative food with lots of flavour. Here he cooks a supreme dish for poultry lovers. Poultry
Step 8Vegan Butter Chicken A classic from northern India, here in the vegan version made with cauliflower. Recipe from the new cookbook by Karma Food founders Adi and Simone Raihmann. Vegetarian
Step 9Chicken Soup with Bread Dumplings A classic chicken soup made even more tasty with the addition of bread dumplings. Soup