Last year after cooking a rather large roast chicken for Easter, I was looking for new and inspiring dishes to use up all the leftovers. I turned to Nigella Lawson’s “Feast” and came across a fantastic asian-inspired Turkey and Glass Noodle Salad. According to Nigella, it draws inspiration from Vietnamese ingredients.
This is a very versatile recipe – you can easily substitute duck or chicken for turkey which is what I did this year after Christmas. It’s also a great refreshing dish after the excess of Christmas dinner and reminds me of home. One of the things I have missed living in New York is great Vietnamese and Thai food.
Notes: I tore the duck rather than cutting it up and substituted pea shoot sprouts as I couldn’t find bean sprouts. Continue reading
1 Package Prosciutto
1 Bunch Parsley
1 Stick of softened butter
1-2 Cloves of garlic
1 Whole chicken
Pre-heat oven to 375°F (190°C),
Remember to take butter out of fridge about 30 min prior to soften. Wash lemon and grate zest, then finely chop parsely. Finely chop or mince the garlic cloves and cut the prosciutto into strips. Mix all ingredients together – should be a buttery ball of herbs and prosciutto. Add more butter if necessary to bind ingredients together.
With chicken breast side up, gently pry the skin away from the meat at the top of the breast bone and start gently stuffing the mixture between the cavity you have formed on either side of the breast bone (between meat and skin).
Roast chicken in the centre of a pre-heated oven, gas mark 5, 375°F (190°C), for 20 minutes per lb (450 g) plus 10-20 minutes extra – this will be 1 hour and 50 minutes to 2 hours for a 5 lb (2.25 kg) bird. For the final 15 minutes of cooking, increase the heat to gas mark 7, 425°F (220°C) to give the skin that final golden crispiness. When it is cooked, remove it from the oven and cover it with foil. Leave to rest for 30 minutes before serving