roast chicken

once again, use the best quality chicken you can afford. Cheap battery chickies don't taste of much, and an organic one will be much nicer. Also, get a decent sized one - it's much better value, and goes a long way. I think this is basically from Nigel Slater's Appetite, but I can't remember ...

preheat the oven to gas mark 6

take the chicken, and remove the giblets, if there are any.  Put it in a roasting tray with a reasonable amount of room to spare.

cut a lemon in half - put one half inside the chickie's cavity, and squeeze the other half over the bird, leaving the shell in the roasting dish.  Take a head of garlic, trim it, and put it cut side down in the tray.

season the chicken with coarse ground black pepper and sea salt, and pour a little olive oil over it.  I also cover it with butter wrappers (which I save) for the first hour or so.

cook for 20 mins per half kilo, plus half an hour.  Leave it to rest for 15 mins, and make a gravy from the pan juices, some vermouth, and some butter.

2 comments to this

sasha said on 22 Feb 2006 at 13:41:14:

I prefer to roast my chicken on a rack over a roasting tray, but I'm not sure it produces a better result. I suppose it would be an idea to try both and compare.

Sometimes, before starting to roast my chicken, I bathe it with a mixture of olive oil, lemon juice and snipped tarragon leaves (either dried or fresh), and ground black pepper.  I pour some into the cavity, too, and reserve a little for basting during cooking.

ramtops said on 22 Feb 2006 at 13:49:11:

I always do a duck on a rack - never seems worth it for a chickie!

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posted by ramtops on 19 Feb 06 - 5549 views


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