QUICK BUT­TER­FLIED ROAST CHICKEN VARI­A­TIONS

donna hay - - BOOK EXTRACT -

roast chicken with crispy sage and ba­con lat­tice 1 x quan­tity un­cooked quick but­ter­flied roast chicken

(see ba­sic recipe, page 130)+ 2 ta­ble­spoons Di­jon mus­tard 12 slices streaky ba­con 10–12 sprigs sage Pre­heat oven to 220°C (425°F). Rub the chicken with the mus­tard and sprin­kle with salt and pep­per. Drape the ba­con over the chicken breast and legs and tuck in the sage sprigs. Driz­zle with the oil and roast for 35–40 min­utes or un­til the chicken is golden brown and cooked through and the ba­con and sage are crispy. SERVES 4–6

NOTE

+ This recipe be­gins with un­cooked but­terf lied chicken – sim­ply pre­pare the ba­sic recipe un­til the end of step 6, keep­ing the oil on-hand for driz­zling and the salt and pep­per for sprin­kling.

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