Whole baked chicken is a great option of making a tasty dinner. Beautiful smell spreads all around the house while your chicken is baking. There are many variations of preparing a whole chicken in the oven. For me the best oven baked chicken is prepared by following a very simple recipe. A combination of a good quality extra virgin olive oil, red paprika and a little sea salt spread over outside and inside of whole chicken is good enough to bake a great tasting and crispy chicken.
Every time I prepare an oven baked chicken I start with making a stuffing. I store my stuffing in the fridge while preparing the chicken. It is great to serve baked chicken with a piece of aromatic stuffing on the serving plate. I make a stuffing without adding an extra meat into it. I usually bake my stuffing separately in the same baking dish with a chicken. You can stuff the inside of chicken or place a thin layer of stuffing under the chicken’s breast skin also.
How to Make a Stuffing for the Best Oven Baked Chicken
Prepare all the ingredients:
6 slices of white bread
1 cup whole lukewarm milk
50 g unsalted, softened butter
2 egg yolks
1 tsp sea salt
2 chopped spring onions
1/4 tsp grated nutmeg
Follow my simple recipe:
Cut white bread into cubes and add to the bowl.
Pour milk over the bread and let soak for 15 minutes.
In the large bowl combine softened butter, egg yolks and sea salt and beat until smooth.
Add ground nutmeg, spring onions and soaked white bread and stir to combine well.
Store in the fridge before use.
I usually bake a couple of small potatoes in the baking dish together with chicken and stuffing. It is the best to serve either oven baked chicken leg or breast immediately with potatoes and a piece of stuffing arranged on the serving plate.
Additionally I serve a small fresh green leaf salad with olive oil dressing as a side dish.
Hope you will enjoy baking your whole chicken with stuffing at home. Looking forward to receiving your comments below.
If you love chicken liver pate, you can enjoy it as a tasty appetizer or a light dinner with a piece of crunchy ciabatta bread or a butter waffles. I make a chicken liver pate very often. It has became one of the most favorite appetizers in our family over the years. Light chicken liver pate is a great delicacy to serve and surprise your guests.
The preparation is very quick following my easy chicken liver pate recipe. It takes a little patience before you start making your chicken liver pate. It is important to rinse the chicken livers thoroughly in cold water and let them to soak in Port wine for half an hour at least.
This is a very light variation of chicken liver pate. Whipped cream, incorporated gently into it, makes the liver pate consistency fluffy, smooth and mousse like.
Once your chicken liver pate is ready, it needs to be chilled. You can store your chicken liver pate in large bowl or divide it in between a small ramekins to make an individual servings. Cover with a plastic foil and let the chicken liver pate rest in the fridge for at least one hour before serving. Chicken liver pate can be made two days ahead and kept chilled and covered.
To serve, spread a chicken liver pate over the butter waffles or a crunchy ciabatta bread. Arrange on the serving plates and decorate with a canned cranberries. The combination of chicken liver pate and cranberries is delicious! Serve with a small garden salad if you prefer.
I hope you will enjoy making your easy chicken liver pate at home. Looking forward to receiving your comments below.
I always make a fresh pesto to serve a basil pesto pasta. Freshly made pesto has its typical fresh green colour and rich taste of extra virgin olive oil and fresh basil leaves.
The original basil pesto should be prapared from Genovese basil. Any other basil grown outside of the region of Liguria cannot be labelled Genovese. The Genovese basil leaves are sweet, with a brighter flavors. When buying the fresh basil in the supermarket, it is good to look for this with bright green leaves. Young bunches are the best to make a fresh pesto.
Also using an original, Italian pine nuts, extra virgin olive oil and cheese is the best to make a perfect pesto.
To make a great tasting pesto, it is good to soak basil leaves in cold water for 15 minutes. Soaking basil leaves before making pesto, softens them and removes unwanted bitterness. Also choosing the younger, sweeter tasting basil leaves is better to prepare a fresh pesto.
Fresh pesto pasta can be served as either a first course or a main dish. If not serving immediately transfer your pesto to a small container and refrigerate, covered. The fresh basil pesto can be stored up to 3 days in the fridge.
Serve your basil pasta with a freshly cooked pasta of your choice. I cook linguine pasta until al dente usually. If I want to make my pesto pasta less oily , I cook one medium potato in the large pot of boiling salted water first. It takes about 15 minutes. Then I add linguine to the pot and cook as usually. While tossing, the cooked potato will combine with pesto pasta easily and it helps to absorb the excess olive oil from pesto.
Using the small amount of hot pasta water and whisking it into the pesto helps to warm the pesto sauce and makes it more creamy. Pour the pesto sauce over the pasta and toss to combine. Serve immediately and enjoy your dinner.
I hope you will enjoy making your homemade basil pesto.
Thanks for stopping by and looking forward to receiving your comments below.