This recipe is both a celebration of my new found appreciation for all things beurre and a homage to my grandfather who used to love eating this roast chicken.

Ingredients
1 free-range corn-fed chicken
40 grams of Breton butter
1 bunch of coriander (and a little more for decoration)
a glug of olive oil
2-3 medium cloves of garlic
salt and pepper

Method
Preheat the oven to 220 degrees C. Mix the butter, olive oil, chopped coriander, crushed garlic and salt and pepper in a bowl. Gently separate the skin away from the chicken around the breast and massage 1/3 of the butter into it. Massage the remaining 2/3 of butter around the chicken. Baste two or three times during the cooking process. I think it's better to not give an indication of how long the chicken will take to cook because it depends on your oven and the size of your chicken. Just make sure the juices run clear in the thickest part (or use a thermometer) and the skin has browned enough to your liking. The chicken should be moist and buttery with a herby twist.

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