A Perfect Roast Chicken
This is the recipe we use when roasting a chicken at home, and includes the all-important step of removing the wishbone before you roast the bird. It’s quite a simple manoeuvre and makes the chicken super easy to carve. Leave the chicken uncovered in the fridge overnight for the best crispy skin.
Ingredients 15
Chicken
120 g unsalted butter, at room temperature
Pinch salt
1.6 kg chicken, size 16, at room temperature
1⁄2 lemon
sea salt, to serve
Pan Juice Gravy
roasting juices, from your cooked chicken
1 tbsp plain flour (all-purpose flour)
20 g unsalted butter
125 ml water
salt and pepper, to season
Optional Georgian Five Spice
2 tsp fenugreek seeds
2 bay leaves
1 tbsp ground coriander
1 tbsp dried savory
1 1⁄2 tsp dried dill
1⁄2 tsp black pepper
1⁄2 tsp salt
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Method 14
To Make Optional Georgian Five Spice
Combine , , , dried savory or thyme, , and in a spice grinder, mill or mortar and grind to a fine powder.
To Cook The Chicken
Place the in the bowl of a stand mixer fitted with the paddle attachment (or whisk by hand), season with and mix on a medium speed until smooth and fluffy, about 2–3 minutes.
Add 1 tablespoon of the Georgian five-spice to the , if using, and mix until fully combined.
To identify the wishbone, use your finger to feel around under the skin up through the top of the neck cavity at the front of the breasts. When you feel the wishbone, use a small, pointed knife to cut around the outside of it. Once you have cut as much as you can, without piercing the skin, pull the wishbone out.
Preheat the oven to 220°C (430°F). Place the in a roasting tray.
Rub the all over with the whipped , being very liberal (any leftover butter can go into the cavity). Put the inside the cavity then truss the chicken legs by tying the drumsticks together with twine so they are tight against the body.
Roast the breast-side up for 45 minutes, then turn the oven off and leave the chicken in the oven for 20 minutes or until the internal temperature in the thickest part of the leg is 64°C (145°F).
Remove the from the tray, reserving the , and rest, covered, for 15 minutes.
To Make The Pan Juice Gravy
Transfer the from the tray to a medium saucepan, scraping any caramelized bits from the bottom.
Mix the and in a small bowl.
Add the to the and bring to a gentle simmer over medium heat.
Add the flour and butter mixture and whisk until the sauce thickens and there are no lumps, about 2–3 minutes. If the gravy begins to split, add a splash of , remove from the heat and continue to whisk. Season to taste.
To Serve
To carve the , remove the from the cavity and cut down either side of the breasts; they will come away effortlessly. Remove the legs and cut in half through the joints (return to a hot oven for a few minutes if they are a touch pink).
Arrange the portions on a serving platter and squeeze the over to dress. Drizzle over the pan-juice gravy and sprinkle with sea salt.
Meatsmith's tips
The Georgian Five Spice recipe is optional. Store it in an airtight container or jar for up to 6 months.
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Notes
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