Try this twist on a roast chicken, or make our classic roast chicken recipe here.
This roast chicken recipe is adapted from Darina Allen’s book Grow, Cook, Nourish (£30, Kyle Books).
- whole chicken (1.5-2kg)
- butter 75g, softened
- sprigs of bay to garnish
- roast potatoes to serve
- young bay leaves 2 handfuls, stalks removed
- garlic 3 cloves, crushed
- sea salt flakes 125g
- giblets or chicken wings (see notes below)
- carrot 1, sliced
- onion 1, sliced
- celery 1 stick, roughly chopped
- flat-leaf parsley a few stalks
- thyme a sprig
If your chicken doesn’t come with giblets, substitute for 300g of chicken wings.
To make a roux, melt 1 tbsp butter and cook 1 tbsp plain flour in it for 2 minutes over a low heat, stirring occasionally. Whisk a little at a time into the gravy until you have the thickness you like.
Buy young fresh bay leaves for this. The bay salt keeps for 5-6 months or more in an airtight container
Recipes extracted from Grow, Cook, Nourish by Darina Allen (£30, Kyle Books)
- Kcals 478
- Fat 29.7g
- Saturates 10.6g
- Carbs 4g
- Sugars 2.2g
- Fibre 0.6g
- Protein 48.2g
- Salt 2.8g