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Cooking receipe to make roast chicken with a devilled sacue under category Aga Recipes. You may find some video clips related to this receipe below.
roast chicken with a devilled sacue
2.3kg large chicken
2 level tbsp mango or sweet chutney
2 tbsp worcestershire sauce
2 level tbsp grainy english mustard
1 level tsp paprika
45ml freshly squeezed orange juice
salt and freshly ground black pepper
3 garlic cloves
1 large onion
90ml creme fraiche
leafy herbs eg. basil lovage or lemon balm to garnish
Remove the chicken from the fridge 1 hour before cooking.
To make the devilled sauce chop any large pieces in the chutney.
Melt the butter in a small bowl in the simmering oventhen add the chutney worcestershire sauce mustard paprika orange juice and seasoning and mix together.
Peel and chop the garlic and onion; place in the cavity of the chicken then place the chicken in a small roasting tin. Baste the skin all over with the devilled sauce.
Roast the chicken on the gnd shelf on the floor of the roasting ovenwith the legs pointing towards the back of the ovenfor 1 3/4 hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
Baste the chicken every 20 to 30 minutes and when the skin is a deep brown set the cold plain shelf above the top runners.
When the chicken is cooked through the skin should be slightly charred; if you think it is becoming slightly too brown during roasting cover it with foil towards the end of the cooking time.
In the meantime place the tomatoes in a bowl and cover with boiling water. Leave for 1 minute then drain and peel away the skins.
Scoop out the seeds then roughly chop the tomatoes; set aside.
Transfer the chicken to a warmed serving platter keep warm in the simmering oven.
Skim off the fat from the juices in the roasting tin then stir in the tomatoes and any remaining devilled sauce. Transfer sauce to a food processor or blender and process briefly until the mixture is pulpy but still retains a little texture: return to the pan.
Heat through on the simmering plate and season to taste.
Meanwhile warm the creme fraiche in a small serving bowl in the simmering ovenfor about 10 minutes.
Garnish the chicken with plenty of herbs and serve with the devilled sauce and warmed creme fraiche.
For a more fiery sauce add a finely chopped chilli to the devilled mixture before basting.
When roasts were the mainstay of traditional cooking devilling with a hot sauce was a popular way of reviving interest In leftovers. Here the idea is put to better use: a hot tangy base is used for glazing a large chicken during roosting; it also forms the basis of a delicious sauce. Accompany this dish with a crisp salad and new potatoes.
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