Sunday rituals become woven into the fabric of family life, and for us, there’s nothing quite like sitting down en famille to enjoy the perfect roast chicken. What I love about it is that it provides a meal that everyone loves, and goes on to give and give more. We turn the bones into stock, and make a soup to clear out the fridge. We take the leftover meat and make a rough coronation chicken the following day, and maybe add any more to wraps for the kids. The dogs get some skin, and the stuffing goes into the compost, and life starts again. We’re reset for the week.
1 Large Farmer Max Chicken
1 tblsp salt
2 large lemons
1 bunch thyme
50g Brown’s butter
Baraka Israel olive oil
The night before you want to roast your chicken, rub salt over the chicken, place on a rack in a tray, and put in the fridge overnight. The next day, rub the chicken all over with butter. Make a vegetable ‘trivet’ on the base of the baking tray using your 3 carrots, cut lengthways, 1 onion cut into rounds, and one lemon cut into round slices. Drizzle with olive oil and then place the chicken on top of the vegetables. Place one lemon cut in half in the cavity of the chicken together with half an onion and a bunch of thyme. Place in a hot oven – 180 degrees centigrade – and cook for 15 minutes per pound or 30 minutes per kilo, and an extra 15 minutes. You can test whether it’s ready by pushing a skewer into the meat and checking that clear liquid runs out. That means it’s ready! Remove from the oven, wrap in foil, and allow to rest for 15 minutes before serving with freshly cooked asparagus and roast potatoes.
Wine Pairing: Parker Favourite Son Chardonnay