Name: A good roast chook
Yield: Serves 4-6
Ingredients: 1 tablespoon finely chopped sage; 1 celery stalk, finely diced; 90 g (3¼ oz/1½ cups, lightly packed) fresh breadcrumbs; 500 ml (17 fl oz/2 cups) chicken stock; 1-2 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 60 g (2¼ oz) softened butter; 1 tablespoon finely chopped tarragon; 1 x 1.6 kg (3 lb 8 oz) whole chicken; 15 g (½ oz/½ cup) finely chopped flat-leaf (Italian) parsley; 1 garlic clove, crushed; 1 large onion, finely chopped; 1 tablespoon finely grated lemon zest; 2 rindless bacon rashers (160 g/5½ oz), finely chopped; 60 g (2¼ oz) butter

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

A roast chicken is one of my all-time favourite meals. I make it when I feel flat and need cheering up and I make it when I’m happy and feel like celebrating. Basically, any excuse will do to fill the house with those wonderful roasty aromas, and to sit a golden-skinned bird on a platter surrounded with roast vegetables. If I have time, I make a stuffing infused with lovely herby flavours, but I’m just as happy with a chicken filled with garlic cloves and lemon quarters. I’ve given you a fe