Time for a roasty!
With a few special bits: rye sourdough Yorkshire puddings, duck fat (from the freezer) roast potatoes, and then using the chicken carcass to make chicken stock tomorrow.
- 230g skimmed (skim) milk
- 3 eggs
- 130g rye sourdough starter (refreshed)
- 1tsp salt
- 120g plain wholemeal (whole wheat AP) flour
This gets made the day before and popped in the fridge overnight.
Pre-heat the tray at max 230C fan oven, then bake for 10 minutes at max, then down to 160C fan to finish up for another 15 minutes.
They’re only mostly done, maybe a bit gooey, but that’s fine as we’ll be reheating them later which should finish them off.
For the roast chicken we’re using spices we got for my birthday from my brother Geordie and his wife Kath. One is labelled ‘chick’, so that’s what we’re using.
Firstly thought: butter and lemon.
Then some of Geordie & Kath’s seasoning. Or… because I put my hand back in the seasoning jar after touching the chicken (idiot!) all of the seasoning. Plus lemons inside.
In the rush to serve proper gravy was made veg were microwaved, yorkies were reheated, chicken was (badly) carved. But then…
Oh wow – such good chicken, such good gravy, such good potatoes. Yorkies were nice… but I’m starting to suspect that rye sourdough isn’t the best way to do them.