February: Recipe of the month
HAY ROAST CHICKEN
3 Slices of Country loaf, stale
1 Garlic clove
2 Banana Shallots
100g Butter (room temperature)
10g Black pepper
1 Medium Roasting Chicken
6 Star anise
2 Handfuls of unsprayed hay
Pre-heat your oven to 220°C. Remove the chicken from fridge to take the chill off, then soak your bread in the buttermilk.
Mince the garlic and shallots and sweat until just starting to brown, set aside and cool.
Drain the excess buttermilk off the bread and blitz with the butter, herbs, lemon zest, salt and pepper in a food processor.
Gently prize the chicken skin away from breast area and pipe or spoon a third of the bread stuffing evenly over the breasts. Place the remaining stuffing in the cavity and truss up the cavity with twine. Rub oil, salt and pepper over the chicken skin and set aside. Make sure you wash your hands well.
Quarter the zested lemons and put in the bottom of a 8 inch Dutch Oven/casserole dish with a lid. Spread the hay over the lemons and sprinkle with star anise. Put the chicken on top and place in pre-heated oven; after 20 minutes turn down your oven to 180°C and cover. Cook until juice runs clear at the thigh for approximately 1 and half hours.