There are few chefs in Australia who are as loved as Margaret Fulton. Arguably the matriarch of Australian cooking, Margaret has been creating wonderful recipes for over forty years and her self titled cookbook has sold over 1.5 million copies since 1968 when it was first published.
If anyone knows the importance of having the right tools in the kitchen it’s Margaret, so it only makes sense that her new cookware collection focuses on the small details like ensuring her bowls have a spout fitted at the rim and wooden spoons and servers are finished with silicone so that they are easily washable. ‘I hope people will have them (pieces from the collection) for as long as I’ve had my own cooking dishes, which is nearly sixty years’.
Credited as being the woman who helped shape the way Australians eat through the success of her book, ‘The Margaret Fulton Cookbook’, Margaret also played an integral role in bringing Chinese cuisine to the wider Australian market through the introduction of Asian influences and ingredients into her cooking. Despite her knowledge of Eastern flavours, Margaret says the one dish she is still constantly asked to make by her family and friends is none other than her French Roast Chicken Dinner and lucky for us, Margaret has kindly shared her recipe so we can all try it for ourselves.
french roast chicken
The French way of roasting chicken is to add stock to the baking dish and baste the chicken during the cooking process. The chicken may appear pale but miraculously the skin turns a lovely golden brown at the end while the flesh is kept beautifully moist.
WHAT YOU NEED
1 Size 15-18 free-range chicken60 g butter or olive oil
salt & freshly ground pepper
a few tarragon or parsley stalks
2 strips of oragnge peel (rind)
1 cup of chicken stock
1/2 cup white wine
WHAT YOU DO
Preheat oven to 200ºC. Put a little butter (or oil), salt, pepper, tarragon (or parsley) stalks and orange rind inside the chicken. Truss chicken and rub all over with remaining butter or oil. Put breast side up on a roasting rack, in baking dish with 1/2 cup of stock and roast chicken for 30 minutes, baste with stock.
Reduce heat to 190ºC and continue to cook for another 30 minutes, basting every 15 mintues and adding more stock (or a little water) when necessary.
Spoon over the wine and cook for another 15 minutes. There should be just enough stock to keep the juices in the pan from scorching. The chicken might take another 10 minutes to cook if stuffed.
Once cooked, serve with your favourite roast vegetables. Enjoy!
Shop Margaret Fulton’s online collection here and see her full range in selected stores