Roast Chicken

The variations on roasting a chicken are endless. Some stuff others don't. Butter and olive oil are rubbed into the skin and under the skin to keep the flesh moist. Hundreds of variations of herbs, both fresh and dried are used to enhance the flavour. They are roasted with garlic, onion, lemon or all three. They are roasted on beds of root vegetables so that the juices add flavour and richness. Then there are the simples souls like me that simple bung them in the oven.

I like the flavour of chicken. When I have paid for a fresh free range organic chicken I want to taste it and not the herbs etc. I eat spicy chicken and curried chicken every week but roast chicken is special. Besides if I cover it in butter and bacon etc that means less points for my spuds and Yorkshire puddings!

I roast my chicken on a rack so that the fat drains away. I then skim the fat off and use the juices to make gravy. A proper roast deserves proper gravy.