Roast chicken with juniper berries and white wine

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


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2 garlic cloves, chopped

5 fresh sage leaves, chopped

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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

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