/ck/ - Food & Cooking

Boil and mash the potatoes.
Bread and deep fry the chicken.

>>6745540
cube the potatoes and boil for 5 minutes, then let them cool. toss with oil and put onto a baking sheet. salt and pepper, rosemary, curry powder, put whatever seasoning you want then bake at 375F for 50-60 minutes until chicken is cooked and potatoes are brown.

>>6745567
and put the chicken on top of the potatoes so they absorb any chicken juices/fat

if you want super simple, just bake it all
however THOROUGHLY DEFROST the chicken first

baked potato is simple and you don't need to do anything other than wash it, and it usually takes 90mins in a pretty hot oven (190C) (although i usually microwave a potato until it's mostly cooked and then just finish it off in the oven for 20-30mins to crisp the skin up)

you can put the chicken in the oven for 25-30mins, covered with foil in a oven-proof dish (add some wine along with the chicken if you are feeling fancy)

how elaborate do you want to get?

http://www.seasaltwithfood.com/2009/05/hasselback-potatoes.html

>>6745584
Hasselback potatoes are terrible. I would have no moral objection to killing everyone that makes them or recommends them to others.

Baked -

Lightly coat chicken legs all over with some oil. Season with ground paprika, garlic, salt, pepper. Bake at a low temperature for 1 1/2 hours in a shallow dish.

Skin and cut potatoes. Boil in water for 5 minutes, drain water then shake in pot to soften sides. Put in oven on an oiled tray for an hour turning to brown all sides.

Remove cooked chicken from dish and set aside on a plate covered with aluminum foil for post cook.

Make a gravy using cooked pan juices. Add chicken stock or water and scrape down sides of pan. Add tspn tomato sauce, tspn dijon mustard, bit of garlic, bit of white wine vinegar, season with salt, pepper and some onion flakes. Heat to reduce then thicken with corn powder + water solution.

Boil some broccoli, green beens, snow peas... any vegetables you want because vegetables.

>>6745597
what do you say that? what's wrong with them?

>>6745606
This 10/10

>>6745606
OP here.

Will try this.

Will post pics when it's done

>>6745677

God speed anon, if you have any questions with this recipe just ask.

>>6745683
Yeah, i don't really understand the gravy, do i just scrape down whatever is left after baking the chicken and add tomato sauce mustard and stuff? Also, not a native english speaker so what is 'chicken stock'?

>>6745688

>don't understand gravy

By 'scrape down' I mean deglazing.

https://en.wikipedia.org/wiki/Deglazing_%28cooking%29

Using liquid to dissolve baked on meat juices. Use a spoon and scrape away at the brown bits in the pan till its all loose and dissolving (some heavier bits won't dissolve, you can sieve that out later or keep it in if you choose).

Once deglazed add tomato sauce and mustard and seasoning.

Stock is juice derived from boiling meats, generally carcasses, in water to extract all the flavours still in the meat, bones and tendons etc. You can buy it off the shelf in liquid form or in a dry tablet. Using stock in a gravy yields more and generally has a better taste than using just water.

>>6745695
I get it now.

Thanks a bunch, I'll get to work

>>6745695
One last thing. Do i take the skin off of the chicken legs or just let it be?

it waiting for for snaky cvomment or advice,your gonna have to wait awile.

>>6745703
Take the skin.. off? No m8.

>>6745703

Unless your doctor has been telling you your cholesterol is through the roof - keep the skin on. It's very nice with the light oil brush and seasoning.

post pics of the process op, we'll be able to intervene in time that way

>>6745703

leave the skin on
pat it dry and oil and season it and it will come out nice and crispy even with no breading

This thread made me run to the butcher and buy a nice free range chicken. Gonna roast that baby up nicely tonight, thanks /ck/.

The chicken is in the oven and the potatoes are boiling.

>>6745785

remember to flip em every now and then

>>6745785
looking good already m8, so proud of you

>>6745785

>>6745785

Looking good OP

When the chicken has finished and you're left with alot of oil and liquid in the pan, drain it off, let it settle, then separate the oil from the meat liquid. Add meat liquid to your gravy mix; disgard oil.

Boiled potatoes ready to go in the oven.

Thanks guys. Feeling motivated.

>>6745799

Pour some oil over and salt those bitches

>>6745804
Already did. They're in the oven. So when the chicken is done i just deglaze that tray and make the gravy with it. Right?

>>6745813
Yes

>>6745813

Correct. Don't forget to foil over the meat to keep it warm.

Refreshing watching my roast chicken happening whilst not having to cook it

Gravy done.

>>6745850
do you have a whisk? use it (longer)
i'll bet it tastes good though

>>6745850

Plate that shit up and see how it tastes OP

>>6745850

it looks like someone vomited diarrhea

>>6745856
Sounds like you remember the experience well.

>>6745856

It was a bit too thick, added a little bit of water. Will plate and post pics in a few minutes.

Op here. It's done and it tastes fucking amazing. Thanks go to the anon who recommended this recipe.

>>6745876
I'm so proud of you anon. I kind of want to go make something for myself now.

>>6745876

You're welcome anon. Nothing quite like a roast done right. I r8 10/10 for a first time cook. Next time try get some steamed greens in there and you've got an awesome meal to cook for a bunch of people or a special lady friend.

>>6745894

You are fucking awesome bro. The meat just falls off the bone. It's amazing.

I like this thread, full of win

>>6745876
congrats anon.
as the other guy said, plate with some simple greens--either steamed or a quick mixed salad, plate it to be a little prettier, have a nice bottle of wine and a slice of chocolate cake for afters, and you'll have a massive infestation of hot babes in your kitchen in no time at all.

>>6745876
holy shit this is the first successful thread i've seen on ck. nice job anon.

OP here.

Thank all of you anoms for the kind words and all that gay stuff. I will be living on my own starting september so i will be on this board a lot, presenting ingredients and asking for advice/recipes. The community here seems based as fuck so that's a plus.