Aga-roasted Chicken with Garlic and Goats Cheese
(serves 4 easily with lots of leftovers)
1 large roasting chicken
2 large knobs goats cheese
splash white wine
splash chicken stock
sea salt and black pepper
4 heads garlic, tops sliced off
sprinkle olive oil
Place the chicken in a large roasting tin. Loosen the skin over the chicken’s breast and stuff one knob of goats cheese under each breast, pushing it down toward the wings as far as it can go. Pour over the wine and stock and sprinkle the salt and pepper over top of the chicken. Arrange the heads of garlic around the chicken and sprinkle them with olive oil.
Place the roasting tin into the Aga’s “hot oven” (mine is a steady 220C/450F) for half an hour. Then move the tin to the “slow” oven (mine is just about 100C/200F) and roast, covered with aluminium foil, for a further 1 1/2 hours till the juices run clear. Pour the roasting juices into a gravy separator and serve the chicken in thick slices, with the juices poured over and the heads of garlic squeezed out.
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This was simply the King of Roast Chickens. Incredibly soft and flavorful, and each bite, combined with bites of buttery, soft garlic, was heavenly.
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