PENSIONERS DELIGHT: SIMPLE MUSTARD MAPLE ROAST CHICKEN for a Fiver, low-fat; incl pricing for other courses

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for tips on turning economy food into tasty satisfying dishes

Turn a supermarket chicken into something special...

Chicken with Mustard & Maple Sauce (half a chicken for 2): 
'a lot easier & quicker than the original recipe; the chicken was juicy and very flavourful' Tester

Despite the Government's welcome help, feeding the household is still a big worry and many have had to bite the bullet and lower standards a little, cooking standard chicken instead of free-range.

But they're discovering that treated properly, supermarket meats can be nearly as good as free-range.  

And supermarket meat prices/bargains are very good.

At M&S, a small chicken big enough for 4 is selling for £3.50 (as of 27/5/22).  A extra-small bird big enough for 2 adults & 2 children was only £2.70 at Sainsburys. (Their chicken has always been a surprise - in a good way -  for flavour and texture - when tested by 67 in the past.) 

(See this week's post  NAVIGATING THE FOOD JUNGLE IN A COST OF LIVING CRISIS...)

This simple recipe for Chicken with Mustard and Maple Syrup turns supermarket chooks into star.   

The recipe is a simplified version of the original recipe which poached the chicken before roasting.  This version instead places a tin of water in the bottom of the oven/air fryer to ensure it stays moist and firm.

Cost: £4 or under (around £5-6 with carb, salad & dessert)

Feeds: 4 or makes 2 meals for 2

Ingreds:

One small chicken

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

2 tablespoons maple syrup OR honey

small clove garlic, grated (opt)

Garnish: couple of spring onions 

Method:

1. Spatchcock (see tips) the chicken 
2. Using a sharp knife,  slice through the flesh close to but not through the bone; the flesh will be still attached and in one piece
3. Mix mustards, maple syrup and garlic if using; set aside  
4. Note: if cooking for 2: cut chicken in two vertically and freeze one half for another time 
5. Brush the mustard-maple mix on the bottom of the chicken, over the bones; turn over & generously brush the flesh, separating the cut flesh with your fingers to insert more of the sauce 
6. Cover with clingfilm; refrigerate a few hours or overnight
7. When ready to cook, heat oven or air fryer to 180C/350F; bring chicken to room temperature
8. Place an oven proof container of water in the bottom of the oven, or below the cooking tray in the air fryer 
9. Brush again with sauce
10. Bake 15 mins bone side up; turn over; brushing with sauce again; bake a further 20-30 min in air fryer or 40-50 mins in oven. Make sure there are no pink patches near the bone; if so cook another 5-10 mins, covering the breast loosely with foil to prevent burning.  
11. Scatter finely sliced spring onions over chicken as garnish, if using
12. Serve with buttered Baked Potatoes (start 20 mins before the chicken), Iceberg Lettuce Wedges with Thousand Island Dressing and Fruit Crumble (the one pictured is apple)

Comments:

'This method was a lot easier than the original recipe and everything could be done in one day.  The flesh was really juicy; the skin crispy and and the flavourful sauce  gave the chicken a lovely lift.  It certainly didn't taste like bargain/economy chicken.'  Retired writer

Tips:

• Spatchcock: removing backbone from chicken and opening it out like a Butterfly.  Watch here: if you don't have kitchen scissors, very carefully use a sharp heavy-ish knife to cut down each side.  67 never bothers with skewers 
• Any leftover sauce can be used for chicken & lettuce sandwiches

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.