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Ffowlyn Morganwg Rhost gyda Chaws a Pherlysiau (Roast Glamorgan Chicken with Cheese and Herbs)

Ffowlyn Morganwg Rhost gyda Chaws a Pherlysiau (Roast Glamorgan Chicken with Cheese and Herbs) is a classic Cymric (Welsh) for a traditional dish of chicken with a cheese and herb covering on the breast that's oven roasted to cook. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Roast Glamorgan Chicken with Cheese and Herbs (Ffowlyn Morganwg Rhost gyda Chaws a Pherlysiau).

prep time

20 minutes

cook time

130 minutes

Total Time:

150 minutes

Serves:

4–6

Rating:

Tags : Herb Recipes Chicken Recipes Fowl Recipes Cheese Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

1 ffowlyn Morgannwg (tua 2.5kg)
1 llwy fwrdd o deim ffres wedi ei dorri
1 llwy fwrdd o rosmari ffres, wedi ei dorri
75g o gaws meddal llaeth gafr
croen 1 lemwn wedi ei ratio
lemwn wedi ei hanneru
halen môr Halen Môn
pupur du, at ddant

Dull:

Golchwh yr iâr yn drylwyr cyn ei sychu. Mewn powlen, cyfunwch y caws a'r perlysiau gyda'r croen lemwn. Rhannwch y gymysgedd yn ddau, gan siapio'r ddau ddarn fel selsig. Rhoddwch y ffowlyn ar bren torri a gwthiwch eich bysedd rhwng y croen a'r frest i wneud poced. Gwthiwch y gymysgedd caws a pherlysiau i fewn i'r boced a wneathoch, gan dynnu'r croen drosto. Gwasgwch y gymysgedd caws i lawr i siâp y ffowlyn yna taenwch yr halen môr a'r pupur du dros yr aderyn. Torrwch y lemwn yn hanner a gosodwch hwn yng nghrombil y ffowlyn. Gosodwch yr aderyn ar dun rhostio cyn ei drosglwyddo i bopty wedi ei gyn-gynhesu i 200°C a rhostiwch am 20 munud i bod 500g, gyda 30 munud yn ychwaneg. Gadwech i'r aderyn orffwys am 20 munud (wedi ei orchuddio gyda ffoil) cyn ei gerfio.

English Translation

Ingredients:

1 Glamorgan chicken (about 2.5kg [5 1/2 lbs])
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, finely chopped
75g soft goat's cheese
finely-grated zest of 1 lemon
1 lemon, halved
Anglesey sea salt, to taste
black pepper, to taste

Method:

Thoroughly wash the chicken and dry inside and out.

In a bowl, combine the cheese and herbs with the lemon zest. Divide the meat into two portions and shape the two pieces into sausages.

Set the chicken on a chopping board, then ease your fingers between the skin and the breast to form a pocket. Stuff the cheese and herb mixture into the pocket you just made, drawing the skin of the chicken over the top.

Press the cheese mixture down to the shape of the chicken then season liberally with sea salt and black pepper.

Sit the bird on a roasting tin then transfer to an oven pre-heated to 200°C (400°F, Gas Mark 6) and roast for 20 minutes per 500g (18 minutes per lb) plus 30 minutes.

Allow the bird to rest for at least 20 minutes (covered with foil) before carving.