The Kitchen Therapist

Jo Richardson, aka The Kitchen Therapist, turns your everyday cooking into gorgeous dishes, that taste as good as they look, whilst teaching Australia “What Went Wrong!”.


The Kitchen Therapist - Mastering the Basics

Kitchen Therapist

Mastering the Basics

Jo Richardson

After more than 25 years cooking and creating for many magazine and corporate test kitchens, formally trained home economist, Jo Richardson, knows a thing or two about getting food to look and taste spectacular!

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The Kitchen Therapist - For the Love of Chicken

Kitchen Therapist

For the Love of Chicken

Jo Richardson

From soups to salads, stir-fries to roasts, char-grilling to deep-frying – the list of chicken possibilities is endless! For the Love of Chicken manages to include almost every dish that includes chicken.

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Roast Chicken

Classic Roast Chicken

Definitely on the ‘last meal’ list for me – nothing beats it!

Serves 4

Equipment: chopping board, cook’s knife or scissors, kitchen string, large roasting pan, rack to fit inside the pan, sheet of foil to cover.

1 x size 16 (3 lb 5 oz/1.6 kg) free-range whole chicken
2 lemons, quartered several sprigs thyme or sprigs of oregano
1¾ fl oz/50 ml olive oil sea salt flakes and freshly ground black pepper
10½ fl oz/300 ml chicken stock
3½ fl oz/100 ml red wine
1 heaped tablespoon red currant jelly or plum jam

  • Rinse the chicken well inside and out and pat dry with paper towel.
  • Preheat the oven to 400°F/200°C. Place a rack inside a large baking dish. It’s better to sit the chicken up out of any juices.
  • Place the lemons and herbs inside the cavity. Tuck the wings underneath (or trim off the bottom section of the wing using scissors, and discard). Tie the legs together firmly with kitchen string.
  • Use clean hands to rub the chicken all over with olive oil, salt and pepper.
  • Place the chicken breast-side up into a roasting pan. Add 1¾ fl oz/50 ml water to the pan. This helps to keep the chicken moist and creates wonderful juices in the bottom of the pan for the gravy.
  • Roast for 1 hour, basting occasionally with some of the oil from the bottom of the pan. Roast a further 30–40 minutes. Test the chicken with the tip of a knife in the thickest section of the thigh. The juices should run clear.
  • Remove the chicken and set aside to rest, covered lightly with a sheet of foil.
  • Skim off any excess fat from the roasting pan. Add the stock, red wine and jelly or jam. Bring to the boil, stirring and incorporating all the bits from the bottom of the pan. Simmer for 8 minutes. Taste and add salt and pepper if required.
  • Serve the chicken and sauce with your favourite roasted vegetables.

NOTE: For amazing crispy skin, pour boiling water over the chicken before cooking. You will see the skin plump up. Pat dry with paper towel before placing in the oven.

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