I come from a family that doesn’t really do the traditional Christmas dinner. We’ve had duck, beef and there was the memorable year that we booked in to an Indian restaurant. I guess you could call it our own tradition but Rich grew up with turkey and all the trimmings so we compromised with a chicken last year. This year we’re going full on traditional dinner with a turkey.
This is the last part of the Kenwood Christmas Menu and we’re talking the main event. The big dinner on the big day. I’m not going to tell you how to roast a chicken or a turkey, you already know how to do that or if you want some tips then there are people out there better qualified than me to talk to you about that. But I am going to share a way to help keep the bird lovely and moist and get an extra layer of flavour in there to boot.
We tend to have a roast chicken dinner – and let’s face it, that’s all Christmas dinner really is, a roast dinner – a couple of times a month. And I’ve found that getting some butter under the skin as well smeared over the top produces moist and tender breast meat. And if you get some flavouring in to that butter then it’s all the better.
It’s not a new trick and certainly not original but it’s an easy one. Using a very sharp knife make a slit in the skin at the neck and then, using your fingers, gently separate the skin from the flesh, as far as you can reach. Essentially you’re making a pocket.
By easing the flavoured butter under the skin you make sure that the flesh stays moist and is infused with flavour, in this case it’s sage, shallot and a little smoked garlic. Normal garlic is also fantastic but having picked up a couple of smoked bulbs I was intrigued how it would work. Well, it would seem.
Another smothering of butter over the top and it’s ready to meet a hot oven. Moist flavourful meat and a crisp golden skin. Roast your potatoes in the butter that’s left in the tin once the chicken (or turkey) is done, don’t forget the Brussels sprouts, chipolatas, gravy, a variety of sauces and bingo, dinner is served.
Flavoured butters are a fantastic way to add a little extra something to your meat or to boost your veg. This version is perfect for roast chicken or turkey, helping the meat to stay moist and boost the flavour.
- 250g butter, softened
- 1 shallot
- 1 clove garlic – I used smoked
- 1 ½ tablespoons dried sage
- Peel and halve the shallot and garlic. Place in a food processor and whizz (the technical term!) until they are both finely chopped.
- Add the softened butter and dried sage and process again until well combined.
- Lay a piece of cling film on the work surface and spoon the butter in to the middle. Using the film, shape the butter into a log, roll and wrap within the film.
- Place in the fridge until firm and ready to use.
- Remove from the fridge 20 minutes before using.
This will also keep in the freezer for about a month.
This is a sponsored post in association with Kenwood. I received a Titanium Chef in return for creating a Christmas menu.