|chicken being prepared for roasting|
making gravy in a slightly under-equipped kitchen was a little challenging. the chicken had to be transferred to our cookie tray so that we could cut it which of course made it difficult for us to capture the juices. we added a little bisto to help thicken the gravy and some wine to deglaze the roasting dish. once reduced we poured this over our carved hen, peas and roasted, slightly caramelized red onions. we then tucked into our food along with a new zealand sauvignon blanc.
outside a freak summer thunder storm reigned the sky accompanied by furious rainfall. inside, our kitchen was warm and smelt of salt and roasted chicken. true to the recipe, the breast meat was indeed very tender. here is the recipe as is appears in the observer food monthly.
one whole head of garlic
four large red onions
one free-range chicken from les landes (a region in south-west france)
three tablespoons goose fat
heat the oven to 180°c. separate the garlic cloves and peel away the skin, leaving the last layer. peel the onions and cut into quarters. salt the skin and interior of the chicken. stuff the chicken with the garlic cloves. grease the skin of the chicken with the goose fat.
place the chicken on the dish, laying it on its side (not on the base, so the legs are top and bottom). surround the chicken with the onions. place the chicken in the oven and cook for 1 hour and 30 minutes.
the key to this dish is the position of the chicken during cooking. by placing the chicken in this way, it keeps the breast meat tender and mellow.