Ingredients 1 free-range chicken 6 tbsp olive oil 1 tbsp chopped fresh rosemary 2 garlic cloves, chopped 5 fresh sage leaves, chopped 2 tbsp juniper berries, crushed 1 lemon salt and pepper 4 fl oz dry white wine Method: Pre-heat the oven to 180 deg C/350
Ingredients
1 free-range chicken
6 tbsp olive oil
1 tbsp chopped fresh rosemary
2 garlic cloves, chopped
5 fresh sage leaves, chopped
2 tbsp juniper berries, crushed
1 lemon
salt and pepper
4 fl oz dry white wine
Method:
Pre-heat the oven to 180 deg C/350 deg F/Gas Mark 4.
Brush the chicken well with olive oil.
In a small bowl mix the herbs and juniper berries with a little salt and pepper. Rub the chicken inside and out with this mixture. Cut the lemon in half and place inside the chicken. Pour the rest of the oil into a roasting pan and add the chicken. Transfer to the oven and roast for 11/2 hours, basting frequently.
Remove the tin from the oven and transfer the chicken to a hot serving dish - keep warm.
Skim any fat from the juices, add the white wine and a little water, scraping the pan well over a moderate heat. Add salt to taste and stir well.
Carve the chicken and serve with the sauce poured over.
JUDY BROADWAY
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here