Roast chicken with new season’s garlic sauce

Roast chicken with new season’s garlic sauce

By
From
Hix Oyster & Chop House
Serves
3-4
Photographer
Jason Lowe

This dish was inspired by several visits to L’amis Louis in Paris, where the food is simple and honest, respecting the quality ingredients used. We buy traditionally reared Woolley Park Farm chickens, which have an amazing gamey flavour.

Ingredients

Quantity Ingredient
1 free-range chicken, with livers
sea salt
freshly ground black pepper
a few sprigs thyme
a few sprigs rosemary
a few generous knobs butter

For the stuffing

Quantity Ingredient
60g butter
1 medium onion, peeled and finely chopped
100g chicken livers, chopped
2 teaspoons thyme leaves
80-100g fresh white breadcrumbs
2 tablespoons parsley, chopped

To serve

Quantity Ingredient
parsley, chopped
Baked new season’s garlic sauce
Straw potatoes

Method

  1. Preheat the oven to 200°C. Season the chicken inside and out. Put the herbs into the cavity. Rub butter all over the breast and legs.
  2. For the stuffing, melt the butter in a pan. Add the onion, livers and thyme, season and cook over a medium heat for 2–3 minutes. Off the heat, mix in the breadcrumbs, parsley and seasoning. Either use to stuff your bird or cook separately in an ovenproof dish or wrapped in foil for the last 30–40 minutes.
  3. Put the chicken into a large roasting tin and roast in the oven, basting regularly and adding the livers to the roasting tin for the last 6 minutes or so. Test the chicken after 1¼ hours by inserting a skewer into the thickest part of the thigh. The juices should run clear; if not roast for a little longer.
  4. Lift the chicken onto a warmed platter and rest in a warm place for 15 minutes. Sprinkle with chopped parsley and serve with the roasted livers, stuffing, garlic sauce and straw potatoes.
Tags:
Hix Oyster & Chop House
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