Rub the chicken inside and out with half of the butter, getting it inside the little nooks and crannies. Season with black pepper and a little sea salt. Cut the onions into thick segments. Warm the remaining butter in a roasting tin then add the onions, thyme leaves and bay. Place the chicken on top of the onions and return to the oven for fifteen minutes. Turn the heat down to 190C, spread the garlic cloves in and around the chicken and roast for a further 45 minutes or until the juices run clear.
Plop the carcass into a big pot with any extra bones (save any skin for later) with a carrot, a few peppercorns, bay and a halved onion, pour over water, enough to cover the carcass and simmer for about half an hour
Let simmer for a while longer and season with soya sauce andthyme. So I decided to make a nut roast of my own, an earthy chestnut roastwith parsnips, porcinis and cheese, and served it with a wonderful shallot and cider gravy, cranberry jelly (see my recipe here) and simple roasted potatoes
Ingredients New Potatoes 500 g or enough for the number of peopleOne red onion SlicedChopped chivesSprigs of timeGlug of olive oilSalt and pepperMethod Preheat the oven to around 190cWash dry and quarter the new potatoes Place in a large oven proof dish Then add the chopped chives and red onionAdd seasoningsToss everything in a good glut of olive oilCook for around 1 hour in which during toss everything at regular intervals Serve and enjoy Who needs chips with burgers
For the chicken, slice the onionand place in a layer in the bottom of a baking pan. There are so many great varieties of apples available and so many things you can do with them (as well as just enjoy the sweet fruit
Take two pieces of foil and join them with a pleat to make one large piece of foil. Aside from Holly’s recipe which is available on her lovely blog, I promise to share them with you soon but first I owe some friends back home a recipe for a roastchicken
handful fresh thyme. Serve the gravywith the roastchickenand reserved onionand garlic. This roastchicken goes particularly well with quinoa with fried onions or Persian rice and it is my favourite way to cook a whole chicken