To wrap up 2010 and to usher in 2011, we had a simple celebration at home . Time flies and here is 2011...and blogging through out the year 2010 had brought me many foodie friends from foodbuzz and many readers from all over the world , some of whom have become good friends . Strange ...how food can bring people from all over the world together. Blogging not only brings me new friends from all over the world but have have also helped me improve my cooking skills :) I had so much fun blogging about the food I cooked and those food photography session was fun . Being able to capture the food I cooked in picture form is happiness for me.
I believe 2011 will be fun filled too with many blogger meet ups :) My first post for 2011 and I am going to share with you the goodbye 2010 and hello 2011 dish " Stuffed Chicken In Red Wine Marinade "
My first experience in deboning the chicken without having to damage the skin was fun and it took me about half an hour to complete the task.
After having done that , I stuffed the chicken with some ingredients I found in the fridge that I know would be great for the chicken.....green apples, fresh cranberries, carrots, potatoes, fresh brown button mushrooms, onions, sausages and I added in some croutons to make up the bulk to fill up the chicken. But the most important thing in this roast chicken is not the stuffing so much but the red wine marinade . Before stuffing the chicken, rub some rosemary garlic butter mixture on the under skin of the chicken for extra flavor.
The red wine marinade consists of bay leaves, red wine, red wine vinegar, olive oil, black pepper and garlic. After the chicken has been stuffed with the sauteed ingredients , I used bamboo skewers to seal the neck and bottom part of the chicken. After which I marinate the chicken with the red wine marinade for an hour. Roast them in preheated oven at 200 C for 1.5 hours until it is golden brown and cooked. Make a salad to go with the roasted stuffed chicken .
I am glad I managed to get the chicken deboned
without having to damage the skin
the stuffing ingredients is versatile
you can use any ingredients you like....
after the stuffing, my chicken looked
like a large turkey :)
instead of stiching up with thread
I used bamboo skewers instead
and marinate with the red wine marinade
for 1 hour before roasting it
after 1.5 hours in the oven
the chicken was ready for carving...
love this aromatic and red wine
infused chicken....it really taste good
too with the many ingredients...I was lucky
enough to have found a packet of fresh cranberries
this is my portion...wings and a drumstick....after this portion
I think I have to go vegetarian for the whole of next week :p
salad is a welcome item when serving roast chicken
Jo made the olive ,garlic and
balsamic vinaigrette for this salad...yummy !
A wonderful goodbye 2010 and hello 2011 dinner for us all
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