Prime Cut

Prime Cut
Prime Cut

July, 2026

Prime cut recipe Orange Garlic Herb Roast Chicken

Orange Garlic Herb Roast Chicken

Orange Garlic Herb Roast Chicken

Ingredients

  • 1 whole chicken
  • 1 kg potatoes, cut into chunks
  • 8 cloves garlic, crushed
  • ½ cup oil
  • ¼ cup honey
  • Juice and zest of 2 large oranges
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried mixed herbs
  • 1 handful fresh parsley, chopped

Instructions

  1. Preheat the oven to 190°C (170°C fan).
  2. Mix the oil, honey, orange juice, orange zest, garlic, salt, pepper, paprika, thyme, and mixed herbs in a bowl.
  3. Place the whole chicken in a large roasting pan and coat generously with the orange garlic herb mixture.
  4. Toss the potatoes in the remaining mixture and arrange them around the chicken.
  5. Roast for 1 hour 30 minutes–2 hours, turning the potatoes halfway through and basting the chicken occasionally, until the potatoes are golden and tender and the chicken is fully cooked.
  6. Cover the chicken loosely with foil if it browns too quickly. Check that the thickest part of the chicken reaches 75°C.
  7. Remove from the oven and rest for 10–15 minutes. Sprinkle with fresh parsley and serve the chicken with the garlic herb potatoes.

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Prime Cut Rustic Beef Soup with Tender Carrots

Beef Soup

Beef Soup

Ingredients

  • 2–3 packs Prime Cut Chuck bones
  • 2 packs Goulash
  • 3 litres water
  • 1 large onion, chopped
  • 4 carrots, sliced
  • 4 celery sticks, sliced
  • 4 medium potatoes, cut into chunks
  • 4 cloves garlic, finely chopped
  • 2 tbsp tomato purée
  • 1½ tsp paprika
  • 1 tbsp vegetable oil
  • Salt and black pepper, to taste
  • 150–200 g noodles (optional)

Instructions

  1. Heat the oil in a large pot over medium-high heat. Add the beef bones and beef goulash meat and brown on all sides for 8–10 minutes.
  2. Add the onion, celery, and garlic. Cook for 3–4 minutes, then stir in the tomato purée and paprika and cook for another minute.
  3. Add 3 litres of water. Pour into the pot and stir well. Bring to a boil.
  4. Reduce the heat, partially cover, and simmer gently for 2–3 hours, until the beef is tender.
  5. Add the carrots and potatoes and cook for another 30–45 minutes, until the vegetables are tender.
  6. Carefully remove the bones, shred any meat from them, and return the meat to the soup.
  7. Optional: Add the noodles during the last 5–10 minutes of cooking, following the packet instructions. Alternatively, cook them separately and add when serving.
  8. Taste the soup and season with salt and black pepper if needed. Add a little extra hot water if the soup is too concentrated.

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