the family favourite done four different ways
Basic roast chicken SERVES 4-6 PREP AND COOK TIME 2 HOURS
1.6kg whole chicken 1 quantity flavoured butter (see recipes, right) 1 quantity stuffing (see recipes, right) 2 cups (500ml) chicken stock 1 Preheat oven to 220°C (200°C fan-forced). 2 Remove and discard any fat from cavity of chicken. Pat cavity and skin dry with paper towel. Tuck wings under body. 3 Run fingers between skin and the breast meat. Spoon half the flavoured butter under skin; push through skin to cover breast and tops of drumsticks and thighs. 4 Fill cavity with stuffing. Season chicken all over with sea salt flakes and freshly ground black pepper. Tie legs together with kitchen string. Put your preferred vegetables into base of a large roasting dish and pour over the chicken stock. 5 Place chicken, breast-side up, on top of vegetables; cover with remaining butter. Roast for 15 minutes, then reduce oven to 180°C (160°C fan-forced); roast for a further 1½ hours until chicken is cooked through, basting occasionally with pan juices.
Not suitable to freeze or microwave.
Stuffing: Heat 60g butter in a large frying pan over medium heat; add 2 rashers of chopped bacon, 1 finely chopped onion and a clove of crushed garlic, and cook until softened. Stir in a tablespoon of chopped tarragon, 2 cups of fresh breadcrumbs and ½ cup chopped parsley. Season to taste. Butter: Combine 2 cloves crushed garlic, ½ cup chopped parsley, 1 teaspoon of finely grated lemon rind and 125g soft butter in a small bowl. Spoon onto a sheet of baking paper, roll up to form a log and twist ends to seal. Roast: On a bed of scrubbed waxy potatoes, a couple of bay leaves and a sprig of tarragon.
French style Spanish style