I have wicked spring fever! It looks like winter is leaving early this year. Obviously this could change but I am really hoping it doesn’t. It is so beautiful out. And it so nice to be out of the windowless office.
A few weeks ago my son mentioned he wanted to cook dinner for us so we had him go through our cookery books to see what he would like to try out. He found a recipe for roast chicken that had a bacon stuffing with seaweed. With the exception of me, no one else would want seaweed and I don’t like roasting birds stuffed. So we brain stormed and came up with our own recipe. We finally had time to do it last night and it was a lot of fun to cook with him.
Preheat the oven to 325F/150C. Place the chicken in a shallow roasting pan. Add water and a bit of sherry to the pan. Coat the chicken with olive oil and season with sea salt and pepper. This chicken was just under 4lbs so we cooked it for an hour and a half.
Cut up 4 rashers of streaky bacon and render it into the skillet. While I was doing this my son was working on his knife skills getting the mushrooms and leeks ready. He’s 11 so I handled the raw meat and he took care of everything else. I was impressed with how he did. 🙂
Drain excess bacon fat then add the leeks and mushrooms to the skillet. Saute until the leeks have softened then add about a cup to a cup and a half of chicken stock and bring to a simmer. Add a couple of tablespoons of cognac and about the same amount of stone ground mustard. Stir well to blend and simmer to reduce by a third or so.
I had my son taste test to see if it was balanced. I have to say he has a really good palette. So I had him adjust the flavours as needed. He did really well with that!
Let the chicken rest for about 10 minutes before carving. We served it with roast potatoes and parsnips.
I really enjoyed spending one on one time with him doing this meal. He’s a neat kid. 🙂