Name: Roast Chicken with Creamy Saffron and Lemon Sauce
Yield: Serves 4
Ingredients: About 2 oz/56 g softened butter; Salt and freshly ground black pepper; 2 oz/56 g butter; ½ pint/285 ml good chicken stock; 1 onion, skinned and very finely chopped; 2 good pinches of saffron strands; 1 chicken weighing about 3 lb/1.4 kg; Grated rind and juice of 1 lemon; ½ pint/285 ml double cream; 1 lemon, cut in half

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Straight roast chicken is the favourite of just about everyone, provided, that is, that the chicken is really good, as free-range as it is possible to procure where you live. Straight roast chicken needs bread sauce as its accompaniment, and possibly rolls of bacon too, if we are being strictly correct. But I don’t much like rolls of bacon, because I don’t like the way that the bacon inside the roll doesn’t crisp up – it can’t. So for my taste, and very luckily for the tastes of all seven o