Happy Sunday everyone.
Sometimes we treat our self with a Sunday Roast Chicken. In the past we used to grown our own meat chicken. But since we are so busy making delicious mustard, we have no time anymore. So we leave it for somebody else and buy whole chicken from a local farm where we know they are raised humanely and happy as we did.
When we have chicken, I cut the chicken into smaller pieces. For two reasons -
- the pieces doesn't need as long as a whole chicken
- I use the carcasses to make a chicken broth. (Plus, I can take the rest of the meat off the bone so easy and have it frozen for the cat. Our late dog Kurt used to get some treat of it too. R.i.p sweet boy)
Preheat the oven to 190°C. Lay out the chicken pieces of a oven sheet. Mix a good portion of the Orange-Tarragon Mustard with some oil and apply it on the chicken with a brush. We like to add some fresh herbs like sage and/or rosemary for extra flavour.
Add some more oil on the pan and let the chicken roast for about 1 1/2 hour. depending on the size of the chicken. If the skin gets too dark, cover the chicken with some foil, but remove it the last couple of minutes for crispiness.
My favourite side dish is homegrown pumpkin (lower salmon river) and some salad. And because it is Sunday, we have ice cream as a dessert.
Enjoy and don't forget that you can use the leftover for sandwiches or in a stir fry.
Your Mustard Lady