To roast a chicken

Preparation info

  • Feeds

    four

    • Difficulty

      Easy

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

This is the finest, and simplest way to roast a whole bird. It’s borrowed from the French, but don’t let that stop you serving it with Mum’s gravy (Broths and Sauces) or bread sauce (Broths and Sauces) and plenty of fresh green peas.