If you follow me on social media you’ll know that I’m finally getting my long-promised cookery school off the ground, hurrah! Planning the courses is enormously satisfying. So is testing them on my long-suffering friends and guinea pigs (see left: I’m not telling you what we were laughing about).
Writing legal requirements like terms and conditions and privacy and cookies policies is less exhilarating. They’re now in the hands of a solicitor for what he rather hilariously and all too aptly calls a sanity check.
As soon as the website goes live (soon, soon) I’ll share the details. It’s all hugely exciting but frankly, pretty exhausting, so my plans to do something creative with last week’s blackberry vinegar have fallen by the wayside. Instead, I’m sharing my recipe for Emergency Chicken.
It’s not ground-breaking but it is delicious, easy to prepare and quick to cook, all big pluses when you’re too shattered to think.
1 medium-sized chicken, approx 1.75 kg, free-range if you can afford it
1 bulb of garlic
4 or 5 large sprigs of rosemary
Extra virgin rapeseed oil
Salt and pepper
Pre-heat the oven to 200C/400F/Gas Mark 6.
Spatchcock the chicken for speed of cooking – turn the bird on its back and with kitchen shears or a very sharp knife, snip out the backbone. (Reserve this for the stock you’re going to make with the carcass tomorrow, oh yes you are).
Slice a lemon, pick four or five large sprigs of rosemary and cut a whole garlic bulb in half across its circumference. Lay the chicken on the lemons, oil the rosemary so it doesn’t burn, drizzle more oil on the bird, season well with salt and pepper and tuck in the herbs and garlic.
Roast for 45 minutes or until the skin is golden and the juices run clear when you stick a knife in the thickest part of the meat. Remove and rest somewhere warm for at least 10 minutes.
Scrape up all the brown bits from the bottom of the pan, squash the lemon and garlic to extract all their goodness, then strain into a clean pan. Reduce if necessary to concentrate the flavour.
Joint or slice the bird. Pour the pan juices over and serve with roast potatoes and your choice of greens.