Roast Chicken with New Season’s Garlic Sauce

Name: Roast Chicken with New Season’s Garlic Sauce
Yield: Serves 3-4
Cuisine: British
Ingredients: 2 tsp thyme leaves; 100 g chicken livers, chopped; 1 medium onion, peeled and finely chopped; 60 g butter; a few generous knobs of butter; a few sprigs each of thyme and rosemary; a few sprigs each of thyme and rosemary; sea salt and freshly ground black pepper; Straw potatoes; Baked new season’s garlic sauce; a little chopped parsley; 2 tbsp chopped parsley; 80-100 g fresh white breadcrumbs; 1 free-range chicken, about 1.5 kg, with livers; sea salt and freshly ground black pepper

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

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

Ingredients

1 free-range chicken, about 1.5 kg, with livers
sea salt and freshly ground black pepper

Europe
France
United Kingdom
Main course
Paris

Method

Preheat the oven to 200°C/gas mark 6. Season the chicken inside and out. Put the herbs into the cavity. Rub butter all over the breast and legs.

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