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the roast chicken Recipe

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the roast chicken

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Ingredients

  • chicken

  • several bacon strips

  • [STUFFING]

  • apple; diced
  • onion; diced
  • few cloves of garlic; roughly chopped
  • slab of butter
  • thyme; generous
  • rosemary; generous
  • taragon; a pinch or two

  • bit of salt

  • [MARINADE]

  • butter; roughly 1/2 cup melted
  • 2 tablespoon lemon juice
  • 1 tablespoon paprika
  • 1 teaspoon brown sugar
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • pinch of ground nutmeg
  • pinch of cayenne pepper

How to make the roast chicken


pre-heat oven to 190 degrees celcius. 25 mins for every 450 g of chicken, plus an additional 10/15 mins.

  1. mix the stuffing ingredients in a bowl, stuff into chicken
  2. mix lemon juice and all the herbs and spices (listed under 'marinade') into the melted butter, pour over chicken, covering the whole thing
  3. place into oven pre-heated at 190; cook for about an hour until it turns golden brown on top
  4. remove from oven and quickly place strips of bacon on top of the chicken body, and even legs if you wish; put back into oven
  5. after half an hour, the bacon will have turned crispy while the fat has dripped all over the chicken
  6. take the chicken out of the oven and remove bacon strips but leave them in the pan/tin round the chicken
  7. get a small slab of butter, stick a knife through it and smear it over the entire chicken, sprinkle it with more salt, garlic granules (aka powder) and rosemary & thyme
  8. return to oven and cook on high heat for roughly 10/15 minutes to let the skin turn super crispy (the salt and garlic added just now will ensure very crispy skin)
  9. remove, make sure chicken is thoroughly cooked, chill for 5 then carve!

(10. use fat/oil left in the tin to make your gravy after, make sure to also use the solid residue/bits in the pan, though it looks a bit rubbish!, according to Delia Smith the residue is integral to tasty gravy!

i make gravy the lazy way, using granules mixed with hot water, then adding the fat, but u can use the fat to make gravy completely from scratch)

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