Regardless of the bird you are serving for Christmas, in all cases the important thing is to have the bird cooked for the dinner! Ovens differ so much that the best thing to do is to take the weights and measurements below as guidelines.
Check the bird by cutting deeply into the thigh to test that it is cooked to your requirements. It will only improve by resting in a warm place for up to an hour.
These Carlow chicken wings are juicy and satisfying enough to serve 2 or 3 per person with a good salad and rice or pasta alongside, for a quick and thrifty weekday supper. The speedy little marinade is a great way to use up the ends of marmalade jars and aging grain mustard before you restock with a lovely little pot from Dalkey! Gauge the saltiness depending on how strong the soy sauce is you are using and add chilli or garlic if you want to add even more oomph.
Well, what a FEAST! It turned out that the plump Rings Farm free range 2 kilo+ bird was much less fatty than its French multi-labelled counterparts yielding so much flesh, and the taste and texture were superb. I stuffed it under the skin and inside with The Sea Gardener’s black olive and seaweed caponata, giving it magnificent colour and boosting the taste even further. Accompanied by a simple olive oil mash and Roast Courgettes and Scallions with Garlic and Rosemary, everyone was very happy around my table. One chicken is easily enough for eight people as a main course after a light starter. The leftovers will feed a pasta or salad next day and of course the carcass makes a great base for precious stock for your soups and risottos.
This recipe is where that fabulous pumpkin smoothness really comes into its own. When anyone tastes this, they always think I have added a ton of cream or mascarpone, when in fact it is simply the pumpkin giving the lovely texture – not to mention the taste. Of course, as for all risottos, this one requires your utmost attention, so be well prepared with simmering stock and ladle, and your guests close to hand with table set, before you start cooking the rice. The Highbank syrup gives a nice sweetness to the pecans, and the apples lovely colour and crunch. Serve it with crisp leaves beforehand or alongside and plenty of parmesan to hand for extra grating.
