Roast Chicken With Mushroom Sauce Recipe Australian recipe Vegan- LateChef.com
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Australian Recipe

Dinner

Serves 1
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Short Description

My mother-in-law of 93 showed me how to cook chicken the way I do now (the mushroom sauce is my addition). Previously I just hauled a cheap roaster out of its plastic straitjacket, all pale and sweaty and bundled up in its elastic truss. Her first lesson was, your ingredients must be fresh and the best quality you can afford. (I buy free range if I can - can't stretch to organic very often). Speaking of which, Caroline told me about her Aunt Aggie, a formidable wee Victorian lady, and an expert cook, whom Caroline as a girl in the 20s would sometimes accompany to the fishmongers' to buy fresh fish or poultry. This was in the days when the hens came with heads, feet, feathers, innards etc. still attached! Miss Young knew how to tell instantly if a bird was young or old by looking at its feet and comb; how fresh a fish was by looking at its gills and eyes; and such was her expertise that out would come a chair for the indomitable Miss Young to sit in while she examined the fishmonger's stock, and the manager himself would come out and wait in trepidation for judgement to be passed as Aggie passed each bird under her expert fingers. Then, bird chosen, would come the plucking and the drawing, ready for cooking. We don't ordinarily have that experience any more - thankfully - although the chair would still be nice! I still think of Tom's Great-Aunt Aggie whenever I go to the fishmonger's.


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