Name: Roasted Cornfed Chicken
Yield: Serve six people
Cuisine: French
Ingredients: ½ cup chopped parsley; 1-2 chickens, weighing 1-1.5 kg each; 1 tsp freshly-ground black pepper; 1 tbl flour; 3 rashers bacon, chopped; ½ carrot, chopped; 200 ml chicken stock; ½ tomato, chopped; 150 g butter; 1 tbl chopped thyme; 1 clove garlic, crushed; 1 onion, chopped; 3 slices stale white bread, finely-diced; 200 ml chardonnay; 1 onion, roughly-chopped; 2 rashers bacon; 1 bay leaf, crumbled; pepper; 150 g butter, diced

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

The last five years has seen an explosion of the availability of ingredients used in haute cuisine. Many people are sick of the tasteless tomato, the pallid egg and chickens that have more in common with cotton wool than with the fowl of yore. Cornfed chickens are still of limited availability but if people begin to demand them from their local butcher or delicatessen, they should become more readily available.

I am including a recipe for roast chicken because this ubiquitous