Roast chicken with summer herbs
Ingredients A fresh roasting chicken, free-range preferably A large bunch of fresh herbs, including thyme, rosemary and tarragon if possible 45g (1 1/2 oz) unsalted butter 250ml (8 fl oz) white wine 250ml (8 fl oz) stock or water salt and pepper Method P
Ingredients
A fresh roasting chicken, free-range preferably
A large bunch of fresh herbs, including thyme, rosemary and tarragon if possible
45g (1 1/2 oz) unsalted butter
You may also want to watch:
250ml (8 fl oz) white wine
250ml (8 fl oz) stock or water
Most Read
- 1 Lorry driver's dismay as 'booming' station announcements keep him awake after night work
- 2 Young archaeologist Jake's delight at historic heath find
- 3 Adopt a street and keep it clean by joining Royston Wombles scheme
- 4 Family remembers teacher Frank who taught many how to swim
- 5 Crews tackle fires in residential street and industrial area
- 6 Royston Cricket Club gearing up for a very busy season
- 7 Rail passengers warned of three-day closure at London King's Cross station
- 8 Arts Society's members' exhibition set to be 'biggest online show yet'
- 9 New headteacher appointed for King James Academy Royston
- 10 Lorry driver jailed for causing fatal A505 crash
salt and pepper
Method
Pre-heat the oven to Gas Mark 5, 190 deg C, 375 deg F.
Wash the herbs well and dry, put half the herbs into the cavity of the chicken.
Heat most of the butter in a roasting dish, then use to brush all over the chicken. Sprinkle with salt and black pepper and put the chicken in the oven in its roasting dish. Roast for one-and-a-quarter hours or making sure the chicken is well cooked through, then remove to a hot carving dish and allow to rest for a few minutes. Chop the remaining herbs finely. Skim any surplus fat from the roasting dish, add the white wine and stock with the rest of the herbs and salt to taste.
Bring to the boil and reduce somewhat, then add the remaining butter and serve hot with the carved chicken.
JUDY BROADWAY
