Thanks for the recipes Armadillo and Sputnik. I had thought of roasting some and keeping for a later date but dont know how to preserve them....is it just in olive oil?..do I need to sterilize jars etc etc?..away to look at that link Armadillo thanks.
Thanks bookthief and Soupkitchen...will definately freeze them did not know you could and thought they would have went mushy on defrost so thankyou for that. Soupkitchen do you think I could use plastic containers sterilised in the dishwasher or must it be glass ones. Thanks once again.
Okay, decent sized chicken, rub it down with butter and herbs - put some under the skin if you want.
Peel a large lemon and insert it in the cavity. Place the bird in a high-sided oven tray on a rack/trivet. Under the rack place two thinly sliced yellow peppers, some garlic, a large finely chopped red onion, plenty of salt and pepper, half a bottle of white wine and a tablespoon of olive oil.
Oh, and a large dash of vermouth, if you have it. Bacon can also be placed over the bird.
Foil up the tray over the chicken, right around the edges, sealing it in, so as little moisture can escape from the affair as possible.
Follow the cooking instructions for the required weight. The heat will steam the bird, the lemon will eventually burst inside, and all of the juices drip off under the rack, mixing with the veg to create a lovely thick gravy. And take the foil off 20 minutes before it's finished, to brown the skin.
I got this recipe on another forum and it is marvellous.
Lucicle what a great recipe sounds fab..gonna do that at the weekend because have a chicken for Saturday and bored with just plain roasted bird..jsut need to get a lemon and i am sorted do you think I could put a few extra peppers in the recipe as i hav so many??
Right everyone..thankyou all so much now gonna put my pinny on..cheers peops ..knew you would all come to my rescue..will let you all know how I get on.
Right everyone....the yellow peppers are now all used up thankyou all for your suggestions..
Armadillo ...I made some Tom sauce and roasted some of the peppers and blitzed them into the sauce and served it with meatballs...lovely flavour
Sputnik never thought of roasting them with a stuffing so I made a spicy chorizo rice and baked them in the oven with some grated cheese..and they where fab..jsut made the recipe up and it was great.
bookthief have frozen some sliced peppers and will roast them at a later date .....never thought they would freeze well but seem to be fine..do they go mushy on defrost though?... was an interesting trial and one I hope works cos great to know for the future.
SoupKitchen I have roasted the peppers but have no glass jars to sterlise..can you tell me where I can purchase them from for future...I have some Jam jars etc I could use but not sure if the lids will sterelise correctly in the oven as not glass. Will puree the peppers if I cannot get the jars sorted and freeze for sauces at a later date.
Lucicle tea is in the oven as we speak...chicken smells lovely I had no vermouth but everything else was spot on to the recipe..even had a trivet!!!!...now I need to know do I jsut serve the gravy as it is or do I blitz it up and thicken or anything....know I am a bit late to be asking as nearly ready to serve but thought I would try and see if you are about..if not I will jsut serve as is..cos it looks so good.
Yes it was absolutely gorgeous and hubby loved it as well..he was quite impressed with the gravy..it was so so yummy. I just served it as it was but have blitzed the left overs so I can see which I prefer....I think I prefer it not blitzed but too late now. Will def be making that again..thankyou or the recipe Lucicle.
Delighted I can use my Jam jars for the peppers..away to switch the oven on.