BRITAIN’S Best Home Cook contestant Josie Popera has revealed all the details about her much sought after Irn-Bru roast chicken recipe.
The bank worker, from Dennistoun, finished in week three of the eight-week long competition.
READ MORE: Britain’s Best Home Cook’s Josie burns own pie while watching TV show
The Evening Times caught up with the 37-year-old prior to her appearance on the show when she mentioned the unusual dish she makes regularly for family and friends.
Now, Josie has shared the recipe with Evening Times readers.
Let us know if you decide to try it and what you thought.
Roast Chicken with Irn-Bru Glaze
INGREDIENTS
Whole chicken
For the stuffing:
5 cloves of garlic (crushed)
1/2 small onion (sliced into quarters)
1/2 lemon
2 lemongrass stalks crushed and folded in half
4 spring onions (crush the bulb and tie into a knot)
2 bay leaves
1/2 tsp whole peppercorns
Salt
Pepper
For the marinade:
1/2 can Irn-Bru (keep other 1/2 for later)
2 tbsp soy sauce
Freshly squeezed lemon
Salt
Pepper
2 tbsp olive oil
For the gravy, keep the remaining juices from the tray then add:
1 tbsp cornstarch
5 tbsp water
2 tablespoon oyster sauce
Salt and pepper to taste
METHOD
Pat the chicken dry with a kitchen towel. Rub salt and pepper on and inside the chicken cavity. Put the stuffing ingredients into the cavity.
READ MORE: Meet the Dennistoun girl flying the flag for Scotland on BBC’s new cooking series
In a big tray, mix the marinade together then pour all over the chicken and also in the cavity. Alternatively, to mix well, put the chicken in a big freezer/ziplock bag. Let it marinate for around two to four hours.
Once marinated, preheat the oven to 200C. Put the chicken in a baking tray and pour the marinade and 1/2 can of Irn-Bru over the chicken. Cook in the oven for 80 minutes. Baste it every 20 minutes with leftover marinade until the chicken is golden brown and thoroughly cooked.
READ MORE: Glasgow telly cooking star Josie reveals post-show plans
For the gravy, over a medium heat, put all remaining juices from the tray, along with the oyster sauce, into a saucepan. Mix together cornstarch and water then add to the saucepan. Stir until it thickens and add salt and pepper to taste.
Serve the chicken with mash/roasted potatoes with the gravy and your favourite vegetables or salad.
The search for Britain’s Best Home Cook ends on Thursday, June 14 at 8pm on BBC One. Britain’s Best Home Cook - with recipes by Jordan Bourke published by BBC Books - is priced at £25. It includes all the very best recipes from the programme plus additional recipes inspired by the show.
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereLast Updated:
Report this comment Cancel