Honey Roast Chicken Platter with Roast Potato Cubes
Served with Parsnip Crisps and Deep Fried Pickled Onion Rings
Here’s another great sharing Valentine’s meal for two, Impressive to look at so good to eat and so simple to make.
You will need;
1 – Poussin Chicken
For the Coating;
40 Ml – Honey
A few drops Worcester sauce
20 Ml – Water
For the accompaniments
600 Gm – Good Roasting Potatoes
Oil for roasting
1 – Medium Parsnip
4 – Large Pickled Onions
A little plain Flour
Oil for deep frying
First of all here’s how to cut you poussin chicken in half.
Place the chicken breast side down and with a large sharp knife cut down each side of the backbone and remove it.
Now go in and cut through the centre of the breast bone.
Plunge the two halves into boiling water for 3 minutes.
Mix the ingredients for the coating and after 3 minutes in the boiling water take the chicken out and while it’s still warm coat it with the honey mixture and place it in the fridge for about 30 minutes to an hour.
Prepare your potatoes; make them into about 3 cm cubes.
Cut the parsnip into strips with a speed peeler, and your pickled onions into thin rings. Put these in the fridge for later.
Pre heat the oven to 200c, put the oil in a baking tray and place in the oven to heat for 5 minutes.
Take the tray out of the oven and carefully put the potatoes in the tray, turn them with a spoon so that they are coated with the oil, sprinkle with a little salt.
Preheat your oven to 200c, place the chicken on a rack over an ovenproof tray or dish and put in the centre of the oven then put the potatoes in the top.
The potatoes should take about 20 minutes and the chicken 30 – 35 minutes.
Heat some oil for deep frying to 180°c and deep fry the parsnip crisps for 2 – 3 minutes then coat the pickled onions in the flour and deep fry for about 5 minutes, the onions will then need to be seasoned with salt to taste
Serve everything warm, together on a platter or large plate.