Mark Hix's Perfect Roast Chicken

Most Popular

Inspired by the simple and honest food at L’Ami Louis in Paris, where the quality of the ingredients used is respected. Roast chicken has become one of the specialties on my restaurants’ menus. Cooking meat well starts with top-notch ingredients, so always buy the best: just be sure not to overcook it. A chicken benefits from being carved at the table, whether you do it yourself or let your guests dig in. Bon appetit!

Advertisement - Continue Reading Below

ROAST CHICKEN

Ingredients:

• Sea salt and freshly ground black pepper
• 1 sprig thyme
• 1 sprig rosemary
• A few generous knobs of butter
• 60g butter
• 1 medium onion, peeled and finely chopped
• 100g extra chicken livers, chopped
• 2tsps chopped thyme leaves
• 80–100g fresh white breadcrumbs
• 2tbsps chopped flat-leaf parsley, plus extra to serve

Directions:

1 | Pre-heat the oven to 220°C/gas 7. Season the chicken inside and out with salt and pepper. Put the herbs into the cavity. Rub the knobs of butter all over the meat.

Most Popular

2 | For the stuffing, melt the butter in a pan. Add the onion, chopped livers and thyme, season and cook over a medium heat for 2–3mins then remove from the heat, mix in the breadcrumbs, parsley and season to taste. Spoon the stuffing into the cavity of the bird.

3 | Put the chicken into a large roasting tin and roast in the oven, basting regularly. NB: add the whole livers to the roasting tin for the last 6mins.

4 | After 45mins, test the bird by inserting a skewer into the thickest part of the thigh. The juices should run clear; if still pinkish, return to oven and roast for a little longer.

5 | Lift the chicken out onto a warmed platter and rest in a warm place for 10mins. You can either remove the legs whole and cut into two then carve the breast meat thickly, or leave it to your guests to cut it up themselves, which I always prefer. Serve with the baked new-season garlic sauce.• 1 free range or good quality chicken, about 1.5kg, with its livers

 

GARLIC SAUCE

Ingredients:

• 4 heads of new-season garlic
• A few sprigs of curly parsley
• ½tbsp Dijon mustard
• 70g fresh white breadcrumbs
• 2–3tbsps duck fat, warmed, or the pan juices from the roast chicken
• A little milk, to mix
• Sea salt and freshly ground black pepper

Directions:

1 | Pre-heat the oven to 200°C/gas 6. Wrap the garlic bulbs in foil and bake them in the oven for 1hr. Unwrap and leave until cool enough to handle, then peel away any tough outer skin.
2 | Put the garlic into a blender with the parsley, mustard, breadcrumbs and warm duck fat or chicken juices and blend all together until smooth. Add enough milk to give the sauce a thick pouring consistency and season with salt and pepper to taste.