Chicken

Roast Chicken

How to Serve  Roast Chicken

A roast dinner has always been the favourite in my home, either lamb, beef, pork or roast chicken.  These are the types of roasts that I cook for my family.  As a custom people cook a roast turkey for Christmas, and so do I.   I think a roast chicken is the most popular because it is easy to prepare and also it is loved by children and adults.

How do I serve the roast chicken regarding its meat?  The whole bird of chicken has two parts of beef;  the breasts and wings are the white meat, the thighs and legs are the red meat, and both types of meat have different textures and tastes.

Roasting Chicken

The Finish of Roasting Chicken

A large roast chicken can serve for four to six people.  Carve it and slice thoroughly and if you have to dish up, you have to make sure that every plate will get the white and the red meat, so everyone can enjoy the taste and textures of both beef.

If you have a small family or family of two, this is what I do.  I will keep the legs and the thighs for another day.  I serve the breasts and the wings on the day, because the white flesh is so moist but delicate,  it's better to be eaten straight away.  If you reheat the breast meat they get quickly dry, it is not enjoyable. 

To Serve Hot Roast Chicken

Roast Chicken Breast with Gravy
and Garnishes

Roast Chicken Breast with Gravy
 and Garnishes

Cold Roast Chicken

If you have a leftover of the breast- white meat, it is good to be served cold with a salad which has a creamy dressing.  The dressing brings out the flavour of the delicate meat, and it protects the flesh to stay moist.

Cold chicken breast is served with Celeriac Rémoulade.

The leftover of the red meat is served with a salad which has a fruity/citrus dressing with oil.  This dressing complements the strong meat flavour.

Cold chicken thigh is served
with mix Green Salad in Citrus Dressing

If you wish to reheat the cold chicken, I think it is better to serve it as a Thai dish - chicken curry Thai style. What you need here is only to cook curry sauce then you add in the cooked chicken, bring to simmer for a few minutes to heat it through.   It is straightforward.

I was thinking of my second daughter regarding this post, as she loved to cook a roast chicken, but now she does not eat meat anymore. Who knows, she may cook chicken again one day for her family and she has to serve it as well.

It is may be useful for all young cooks.   I hope it's informative enough.  Enjoy cooking and have fun!

  

Until next time

Susy