Summer Roast Chicken
Comments from the author:
“This article has been dragged, kicking and screaming, from the old BretonDiary.”
I only cook roast chicken one way now. I got the recipe from Nigel Slater's Appetite - surely one of the most sensible (and sensual) cooking books ever.
All you need are as follows...
A good chicken
Butter
A lemon
Garlic (of course!) - a whole head, cut in half
I put the chicken (not straight from the fridge - it needs to get to room temperature first) into a large terrine (2 euros from my local butchers). I rub the chicken all over with (slightly warmed) butter, bunging a knob inside the bird. I then rub into the bird, salt (Fleurs de Sel) and ground black pepper. Then I cut the lemon into two, I put one half inside the brid, squeeze the other half all over the bird and put the husk into the terrine, alongside the chicken. The two halves of the head of Garlic are also put in, as well.
I cook for about an hour and a half but, basically, until it's done. I then let it rest for about 10 minutes and, whilst it is resting, I make the gravy.
To make the gravy, I add a glass of Muscat de Rivesaltes, a fortified wine (similarish to dry sherry) from an Appellation that surrounds the small town of Rivesaltes, which is located north of Perpignan in France's LANGUEDOC-ROUSSILLON region. Using a spatula, I then scrape the stickings in the terrine, smash the garlic and lemon to death, season a bit and pour into a small sauteuse and put back on the heat whilst stirring rapidly. I then filter into a bowl (I don't have a gravy dish but then, living alone, why would I?) and spoon over the carved bird. I don't add anything to thicken the gravy up.
The only other thing that I might do is to add a sprinkle of Salade Herbes to the chicken about 10 minutes before it is finished (if I remember, that is). Salade Herbes are Herbes de Provence but, more finely chopped - they are a lovely addition to a fresh salad, adding a naughty, Provencal feeling even to the simplest of salads. They also add a delightful touch, when added late in the cooking, to meat dishes.
I eat the chicken with roast potatoes (I make 3 times what I need) - I love the leftover potatoes cold, the next day - with mayonnaise.
Just thinking about the amount of Thym that is growing outside the kitchen door, I have a feeling that the next time I do Summer Roast Chicken, some Thyme might be involved, as well.
