Reynard
Guru
- Location
- Cambridgeshire, UK
Soup, then roast chicken, garlic & rosemary fondant potatoes and braised red cabbage.
I do the chicken and the potatoes as a one tray thing, sitting the bird backbone up on the potatoes and pouring stock in the bottom. Cooks for the first hour under a foil lid, then I take the foil off, turn the chicken breast side up, season and drizzle with oil and let the whole shebang brown off for the remainder of the cooking time. Most of the fat on a chicken is on the backbone and pelvis, so doing this makes the bird completely self-basting. The potatoes then get crisped up in the oven while the chicken is resting.
Mesdames Poppy & Lexi enjoyed their share of the cooked chicken.

I do the chicken and the potatoes as a one tray thing, sitting the bird backbone up on the potatoes and pouring stock in the bottom. Cooks for the first hour under a foil lid, then I take the foil off, turn the chicken breast side up, season and drizzle with oil and let the whole shebang brown off for the remainder of the cooking time. Most of the fat on a chicken is on the backbone and pelvis, so doing this makes the bird completely self-basting. The potatoes then get crisped up in the oven while the chicken is resting.
Mesdames Poppy & Lexi enjoyed their share of the cooked chicken.
