MENU FOR FOUR
Lemon & thyme butter-basted roast chicken & gravy
Golden roasted potatoes, parsnips & garlic
Leeks with bacon & mushrooms
Braised cabbage & carrots
Pear & almond flapjack tart
FANCY A CHICKEN PIE TOMORROW?
Think ahead and cut away leftover roast chicken from the carcass; cook double the amount of leeks with bacon & mushroom (page 60); and use ready-made pastry or perhaps leftover mash potatoes. Chicken & leek pie without the hassle!
Lemon & thyme butter-basted roast chicken & gravy
Smoothing the butter under the skin helps baste the chicken and the herbs in the butter add a delicious flavour to your gravy.
■ Serves 4 ■ Prep 15 mins Cook 1 hr 40 mins
1 Heat the oven to 200C/180C fan/gas 6. Mash the butter with a third of the thyme leaves, mashed garlic clove and juice of ½ lemon in a small bowl. Mix everything together with a little seasoning and set aside.
2 Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the remaining butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and garlic.
Bu hikaye BBC Easy Cook dergisinin January 2023 sayısından alınmıştır.
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Bu hikaye BBC Easy Cook dergisinin January 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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