Food, Fun and Face!

Welcome to my blog! I'm starting this blog to add some spice to some of your kitchens! I follow a primal lifestyle which basically means I eat a whole bunch of vegetables, good meats, some fruit, nuts and seeds and a little dairy. I avoid eating all grains and try not to eat processed food and limit the amount of sugar I throw down my throat. Basically the name of the game is to eat REAL FOOD. Sounds simple right? But sometimes people find it hard to start to eat this way. So this blog is here to help you (and me) throw together some awesome tasty food . So please stay a while and get your creative kitchen juices flowing again!!

Friday, 2 March 2012

Roast Chicken with Pumpkin and Broccoli

It's been a while since I've been able to post something up here. Work has been crazy busy and subsequently I've been lacking enthusiasm to get in the kitchen! That doesn't mean that I stop eating primal it just means that I buy a lot more food out and about.

I'll post up something here soon with a few of the places I go to around the city to get a nice primal meal.

But for now here's another recipe for a nice roast. Once again took me about 10 mins to prepare which gave me the time to sit back and catch a nap on the couch while I waited for it to cook!

Ingredients:

1x Whole Chicken
Half a medium Pumpkin
3x Onions
1x Head of Broccoli
2x Lemons
Bulb of Garlic
Handful of fresh Basil and Marjoram
A few sprigs of Rosemary
Extra Virgin Olive Oil
Salt and Pepper


First thing you do is turn your oven on to max heat.

Now time to prepare the chook.

With the breast side up you want to separate the skin away from the breast with your fingers nice and carefully. There is a little sinew that you will need to break through down the middle. Try not to rip the skin.

You are trying to make a pocket between the skin and breast so you can slide up in there some sliced lemon and the herbs.


Slice up one of the lemons and slide that into the pocket you have made.

Then also ram in there the fresh basil and marjoram.


Then cut the other lemon into wedges and put them into the cavity of the chicken. Also put in there a couple of sprigs of rosemary.

You then want to cross the legs of the chicken over and if you have some kitchen string or butchers twine, you want to tie the legs up together to make a neat package to hold all of the stuff in the cavity in.

I didn't have any string so I used some skewers we had and poked them through the legs as in the pic. If you don't have skewers you could use a couple of rosemary stalks.


Also drizzle some of the olive oil over the chicken and season generously with salt and pepper.

Cut up the pumpkin. Leave the skin on.

Roughly cut up the onion. Also don't peel them. They are going to sit under the chicken and hold the chicken off the bottom of the pan.

Place the onions in the middle of a roasting tray and place the chicken on top of the onions.

Drop in the cut pumpkin around the chicken.

Break up the garlic bulb into cloves. No need to peel and drop them in and around the pumpkin.

Drizzle some olive oil around the pumpkin and season with salt and pepper. Also rip off some rosemary from their stalks and drop that around the pumpkin.


Place in the oven and immediately turn the heat down to 200°C.

Cook for about 1 hour 20 mins or until the juices in the chicken runs clear.

When you have about 10 mins to go on the chicken put an inch of water in a pot and put on a high heat.

Chop up the broccoli head into florets and place in the pot with a lid on.

Steam away until the broccoli is soft.

Now EAT!

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