I believe every student should know how to roast a chicken. It seems daunting. It seems like only your parents could pull one out of the oven on a Sunday and only they could make a roast come together. I'm gonna' let you into a secret - roasting a chicken is not that hard. The oven does most of the work... I know, who knew?! I find a large chicken can create three meals that can feed two people throughout the week. That's a lot of food from one humble chicken. And if you're really thrifty, the bones make great stock. So yeah, I think everyone should know how to roast a chicken. Also, it is so cheap! Buying cooked chicken, chicken breast or drumsticks is ridiculously pricey but a whole chicken is affordable and conveniently all connected together. Have I sold you on it yet...?
I tend to adapt The Londoner's Rock Salt Roast Chicken for a simple, quick to prepare and delicious chicken. But this week I pushed the boat out with the discovery of my new favourite blog, Manger. I instantly fell in love with her photography and was completely sold on her Roast Chicken with Crème Fraîche and Herbs. So when I say I pushed the boat out this week, I mean I pushed it into a wonderful sea of crème fraîche. Is it only me that likes that image?
This one is a bit of a show stopper and smells delicious. After it came out of the oven I had a couple of hungry hands trying (and succeeding!) to pry some of the delicious, herby skin of the bird. I couldn't wait to tuck into this one.
For Herbed Crème Fraîche Roast Chicken you will need:
1 whole chicken
300 ml crème fraîche
4 cloves of garlic, finely sliced
A large bunch of parsley, chopped
A few sprigs of fresh thyme
Sea-salt and black pepper
Begin by heating your oven to 180c and taking your chicken out of the fridge. It needs to be at room temperature when you rub on your crème fraîche coating.
Now finely chop your garlic, parsley and thyme.
Add them to the crème fraîche and season. Mix together well.
Spoon half of the mixture into the cavity of the chicken and the other half on top and rub all over. Get behind the legs and the wings.
Go ooorrrn, get in there.
Sprinkle the bird with a little sea salt and whack into your preheated oven for 1 hour and 30 minutes to 1 hour and 50, depending on the size of your bird. Check the packaging for instructions if you're unsure.
Warning: this will smell amazing, but let it rest for 20 minutes before your carve and devour.
Serve smugly to impressed eaters.
Yeah, so we are all capable such foodie beauty.