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Roast Chicken
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Because the meat is naturally so flavoursome, simplicity is best when it comes to making the most of your Inglewood Farms chickens. We recommend the following delicious recipe:
- Preheat oven to 220ºC.
- Wash and pat dry the chicken.
- Salt and pepper the chicken, inside and out.
- Rub the chicken with quality, organic olive oil.
- Insert half a head of garlic (cloves separated, skin left on); half a lemon and half an orange (skin on, cut into quarters); 5 bay leaves; 5 whole cloves and a handful of fresh herbs (such as thyme, sage and rosemary) and a knob of butter into the cavity of the chicken. These will infuse the chicken with a delicious aroma and create a rich jus in the bottom of the cooking pan which can be poured over the cooked chicken instead of a gravy.
- Tie the chicken's legs and parson's nose together with kitchen twine to keep all the ingredients inside.
- Tuck the chicken's wings under the body of the bird.
- Place the chicken in a roasting tray and squeeze over a quarter of an orange.
- Roast for 30 minutes on each side (thigh facing up), then flip onto its back (breasts facing up), squeeze another half orange over the bird and roast for a final 30 minutes.
- Let the chicken rest outside the oven for 10 minutes before carving.
- Place the carved chicken on a bed of baby spinach and rocket, pour over jus from roasting pan. Serve with roasted vegetables.
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