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Usually we think of roast chicken as a fall/winter dinner but I truly love it all year round because of the seasonal ingredients that can be added!
I have to admit this started out as a bit of a fail because I originally had lovage and parsnips lining the bottom of the roasting pan. All looked and seemed good except 30 minutes later all I could smell was this weird sort of celery like pungent smell. It really wasn’t rocking my world at all.
So I booted into the kitchen. removed the half cooked chickens from the pan and discarded all the lovage! Chicken was saved!
I haven’t worked with lovage before so I figured this would be a great way to use it after having a nibble of the raw product. Wrong…it smelled icky!!! Oh well, better do some research first before I use it again.
Anyhow, minor incident aside, this recipe is delicious and slightly addictive. I’ve made the stuffing on the side of pork, steak and grilled chicken now a few times and it really amazes me each time. I change up the veggies mixed in with the cauliflower according to what I’m serving. You can add any spices you want to compliment the dish you’re serving it with. I even added Indian flavours to have with a butter chicken recipe instead of traditional rice! It was a big hit with the family!