Hay-Baked ‘Loose Birds’ Chicken with Swaledale-Baked Dauphinoise, Smoked Saddleback Bacon Rolls and Buttered Spinach

Name: Hay-Baked ‘Loose Birds’ Chicken with Swaledale-Baked Dauphinoise, Smoked Saddleback Bacon Rolls and Buttered Spinach
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Main course - Serves four
Ingredients: 100 g Swaledale cheese; 1 large oven-ready chicken; 20 g butter, melted; a pinch of nutmeg; 6 baking potatoes; 1 sprig of thyme; 1 clove garlic, finely chopped; 4 slices smoked bacon; 300 ml whipping cream; 200 g spinach; 25 g butter

Preparation info

Main course - Serves
four

Difficulty
Medium
Ready in
2 hr

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

A LITTLE BIT OF THEATRE FOR THIS LOCAL BIRD. IT’S GREAT AS A CENTERPIECE, BROUGHT TO THE TABLE SURROUNDED BY HAY, GARNISHED WITH THE BACON ROLLS, AND SERVED WITH A POT OF POTATOES AND SPINACH ON THE SIDE.

Ingredients

1 large oven-ready chicken
200 g hay
4 slices smoked bacon

Main course

Method

Preheat the oven to 180°C/gas mark 4. Season the whole chicken and wrap in the hay. Place in a roasting tray and place in the oven for approximately 1 hour 15 minutes

Ingredients

Method

Photos