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| MERRY CHRISTMAS!!! |
INGREDIENTS
- 1 large free-range chicken, about 2kg
- 125g butter, softened
- 2-3 tbsp chopped mixed herbs, such as parsley, basil and thyme
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped (今次無落)
- 1 unwaxed lemon, zest finely grated
- Sea salt and freshly ground black pepper
- 1kg floury potatoes
- 2-3 tbsp olive oil or goose fat
METHOD
- Remove the wishbone from the chicken to make it easier to carve. Lift up the neck skin to expose the wishbone and cut this away from the flesh, using a sharp knife. Where the tip meets the breastbone, stick the knife in and smash down with your fist to break it for easy removal.
- Mix 100g butter with the herbs, garlic, chilli and lemon zest then season with salt and pepper. Work your fingers under the breast skin to loosen it then insert the herb butter. Smooth the skin back in position, massaging to spread the butter evenly. Rub the remaining butter all over the chicken skin then season.
- Preheat the oven to 190˚C/gas 5. Peel the potatoes and cut into large chunks. Par-boil in salted water for 5 minutes. Drain well, return to the pan and give them a good shake. Heat the oil or goose fat in a large roasting tin and when it is really hot, tip in the potatoes. Brown them lightly all over with some seasoning. Remove the tin from the heat and rest a roasting rack over the potatoes.
- Place the chicken on the rack and roast for about 1 hour, basting the chicken with the pan juices and turning the potatoes 3 to 4 times throughout cooking. (If the potatoes are ready before the chicken, remove them from the tray. Return them to the oven to warm through while the chicken is resting).
- To check the meat is cooked, insert a skewer into the thigh meat; if the juices run clear it is cooked. Remove the chicken from the rack and leave to rest on a warmed serving dish, covered loosely with foil. Keep the potatoes warm in a low oven. To carve, remove the legs first – this will make it easier to slice
the breast meat.
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