(serves four with soup leftovers)
1 large roasting chicken, preferably organic
1 tsp each: dried oregano, basil and thyme leaves
1/2 cup white wine
1/2 cup chicken stock
1 lemon, halved
3 tbsps butter
Place your chicken on a sheet of tinfoil in a large baking dish. Sprinkle with herbs, pour wine and stock around, stuff with lemon and smear with butter. Place in a 100 degree centigrade (280 degrees fahrenheit) oven and GO AWAY. Leave it for SIX HOURS. Even more, probably. Come home, baste it. Pour the juices into a gravy separator, whisk a dusting of flour into the juices in a skillet and add a tablespoon of cream. Heat through. Serve the sliced roast chicken with mashed potatoes and red peppers that you’ve cooked down in olive oil until they’re caramel-y. So comforting.
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[…] Roast Chicken Without You 06/21 […]
June 21st, 2010 at 8:06 am