Roast Chicken with Lemon and Herbs
Who could resist the aroma of this wonderful roast chicken with lemon and herbs. Your kitchen will be irresistible to all who enter!
The smell of chickens cooking on spits in France is common in charcuteries. They do have wonderful quality chicken which makes it taste that bit more special. If you can buy free range or corn fed chicken it will be much tastier.
• 1 3lb chicken
• 1 lemon
• 3 sprigs of thyme
• 1 bay leaf
• 1 tablespoon butter
• 4 - 6 tablespoons chicken stock
• Salt and pepper to taste
• Squeeze the juice of half of the lemon and place this with the thyme, bay leaf and the squeezed lemon inside the chicken.
• Rub the butter over the chicken and place it on a rack in the roasting tin.
• Squeeze the juice of the other lemon half over the chicken.
• Roast for about an hour, basting occasionally.
• Check that the chicken is cooked by piercing a knife in the thigh and see if the juices run clear. If they are pink, cook for another 10 to 15 minutes.
• When the juices run clear, the chicken is cooked. Remove from roasting tin.
• Allow the chicken to stand for 15 minutes before carving.
• Strain off the fat from the juices and add the chicken stock or water. ( I like to add a little of the vegetable water here from the carrots or beans I have cooked to accompany it, but you choose your preference)
• Boil the juices scraping the pan to encourage all the meat juices to melt into the liquid.
Cook until it is reduced. Strain and serve with the carved chicken.
Enjoy with a glass of your favourite French wine - red or white, whichever you prefer!
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