Roasting a Chicken
For tea this Monday we are having a full roast chicken with veggies for tea and a cauliflower cheese. It has been a while since we have had chicken just simply cooked and I was craving a proper meal. The chicken came from Moor Farm at Newborough - the first time we had tried one of their birds. Whilst not the biggest bird for the price, it is good solid meat that cooks beautifully and that for me makes all the difference. The meat was "sweet", cut well and it cooked well. I tend for the best part to cook chicken simply. I either add a Lemon or parts thereof, depending on what flavouring I am going for or an Onion halved or a couple of large shallots to the cavity. These days if I do a stuffing which I did not last night, I cook that in a separate tray in any event. I quite liberally coat the bird with butter and I then sprinkle with either Fines Herbes (with some Chervil in), Herbes de Provence [with Lavender in) (I love both of these herb...