One of the most versatile of proteins is chicken – fillet in particular. If you are a regular to the blog then you'll know I'm a huge fan of slow cooking a whole chicken, particularly using star anise in the cavity.
However, sometimes you don't want the whole chicken but want the “slow cooked” tenderness and all those flavours but faster. Hold that thought … I give you, the roasting bag! Not a new invention I know but recently I tried an experiment to see whether I could replicate those slow cooked chicken anise flavours.
Have a look at the bags :
the cover speaks for itself!
£1.25 for 10
Here's my recipe – if you can call it that, more of an assembly!
Roasting bag chicken fillet
225g chicken stock
3 chicken breast fillets (570g)
2 roasted garlic cloves
2 tsps of star anise powder or 3 whole star anise
Pre-heat the oven 180fan/200c/Gas 6.
I found that if you place your roasting bag in a deep sided roasting tin and then follow the instructions below it keeps all the ingredients together, safely and conveniently.
Mix the star anise powder and roasted garlic together to form a paste and add to the stock. (If you're not using powdered star anise then just drop the whole spice into the bag with the garlic and the chicken). Place your chicken fillets in the roasting bag and pour in the stock, gently! Tie the end of the bag with the strip provided. Ensure that there is plenty of air in the bag and snip one end to allow the steam to escape. Bake for 40 minutes.
Have a look :
before roasting
after roasting – the stock is deep and rich
and infused with star anise
What next with the chicken?
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