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I cannot remember the last time I used paste or stock cube to cook or marinate anything. When I roast a chicken, I usually just use very simple condiments like salt, pepper or just infuse it with whatever vegetable cuttings or herbs that I may have. Remember my lemon infused roast chicken? It does require a longer marination time and it is my preferred method. But I am willing to give this the Campbell Chicken Paste a go. If Marco Pierre White is giving stock cubes a go, I don’t see why I can’t
The Campbell’s Chicken Paste comes in sachets or tubes. You can mix the paste with water or just use it on it’s own. Many of you may know this but this is actually pretty new to me. So in this instance, I try to use it both ways to complete the dish.
I was really happy to find goat sausages at the Melbourne Showground Sunday farmers market. It had been awhile since I last stepped into this farmers market because the offerings seemed to be lacking. It is still a rather small market but has grown since. If I ever miss one of my Saturday farmers market, I know where to head to on Sunday. By the way, I got myself some goat shanks and will be making some sup kambing soon! (I wrote this awhile ago and I ended up making goat shanks massaman once I had the red light to cook!)
I need to thank Mister for helping out with chopping of the vegetables. There are so many types of vegetables that could be roasted together with the chicken and goat sausages. To be fair, I do have a rather huge roasting tray and this dish become our dinners and lunches throughout the week. You just need to move the vegetables and turn the sausages once while it is cooking in the oven.
By the way, Mister also had to help me slice the sausages and shred the chicken by hand. He did a fantastic job! And of course he was heavily reward with yummy crispy fatty chicken skin!
So what did I think of using Campbell’s Real Stock products? It saves time and it is hard to make mistakes with it. And it is so easy to use. I can understand why many will turn to using stock pastes/cubes and store bought stock. It is also about convenience and not having to spend hours slaving over the stove to produce a decent meal. Personally, I still prefer to marinate my chicken or meats overnight. But I really do not mind having the beef stock in my pantry.
Have you ever used store bought stock or stock cubes? What is your opinion on it?
For more recipe ideas for using Campbell’s stock, check out the websites below:
- 1.5kg whole chicken
- 6 goat sausages
- 12 Brussels sprout, quartered
- 2 carrots, diced
- 2 red capsicums, diced
- 2 green capsicums, diced
- 2 zucchini, sliced
- 1 onion, sliced
- 3 sachets of chicken paste
- 11/2tbsp of whole coriander seeds
- 2tsp of whole fennel seeds
- 20 whole pepper berries
- 700g of couscous
- Sea salt
- Olive oil
Please note that there is no need to add anymore salt to the dish.
- Prepare the spice mix by grounding whole coriander seeds, fennel seeds and pepper berries. Spilt the whole chicken and flatten it. Then rub the chicken with 2 sachets of Campbell’s Chicken Paste and a third of the spice mix. Allow it to marinate while you chop the vegetables
- Preheat oven to 220C. Slice the onions first and then place the marinated chicken with the skin side up on top of the sliced onions in the tray. Place the sausages around the chicken. And then add all the chop vegetables around the chicken. Drizzle some olive oil and add another third of the spice mix on the vegetables
- Chuck the whole tray into the oven at 220C for about 15mins and then turn the oven down to 180C for another 45mins or until the chicken is cooked. Test it by putting a metal skewer into the thigh of the chicken. If the juice runs clear, it means it is cooked
- Remove from the oven. Remove the chicken and sausages and allow them to cook enough to handle
- In the mean time, prep the couscous. Prep the Campbell’s Chicken Paste with 250ml of boiling water. Stir until the paste is completely dissolve. Add the rest of the spice mix into the couscous, pour the stock into the couscous and make sure that it is covering all the couscous. You can add boiling water. Cover and allow it to cook for about 5 minute. Once the couscous is cooked, fluff it with a fork
- Slice the sausages and tear the chicken apart. Add the meat back into the tray and heat it up over the stove. Then add the couscous to the mixture and combine
- Serve hot with a sprinkle of chopped parsley