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Clare Ferguson's French roast chicken

In France, cooks might choose a poulet de Bresse or label Rouge – both fine birds which have enjoyed an enviable outdoor lifestyle and consequently have marvellous flavour. If you have a V-shaped poultry rack, cook the bird breast down in the French manner. Otherwise, use any appropriate rack which will hold the bird firmly when set breast down. No rack at all? Set the bird first on one side of its breast, then breast up for the final stage.

Serves 4

1.25-1.5kg free-range or organically reared chicken
25g unsalted butter, about 2 tbsp
4 garlic cloves, well crushed, plus 4 whole heads of garlic (optional)
6 tbsp robust red wine, such as Cabernet Sauvignon, Shiraz (Syrah) or Pinot Noir
sea salt and freshly ground black pepper
melted butter or olive oil, for brushing

1. Using your fingers, work the skin of the chicken loose over the breast and thighs. Wiggle the wishbone free and cut it out, trying not to puncture the skin. This will make it easier to carve.
2. Put the butter and crushed garlic in a small bowl and blend well. Push some of the mixture under the breast skin and leg skin. Skewer the neck skin closed underneath. Season the bird all over with salt and pepper. Slice the tops of the whole heads of garlic, if using, cutting them part-way through and brush them all over with melted butter or olive oil. Set aside.
3. Preheat the oven to 220°C/425°F/gas mark 7. If using a roasting rack set the bird breast down on the rack in a roasting tin. Roast for 45 minutes, then add the whole garlic heads, reduce the heat to 190°C/375°F/gas mark 5 and roast for a further 30 minutes.
4. To test the chicken, pierce the thigh in the thickest part using a skewer. The juices should run clear and golden. If the juices still look at all pink, cook a little longer.
5. Transfer the chicken, breast up, to a serving dish, add the whole roasted garlic, is using, and put the dish in the oven. Turn off the heat and leave the door slightly open. Set the roasting tin on top of the stove over a high heat and stir in the wine, scraping up all the sediment from the bottom of the tin. Boil down until syrupy. Serve this unthickened juice – the French call it jus – with the roast chicken. The sweet, soft, roasted garlic should be squeezed out of the papery coatings and eaten with the chicken.

   Source: Chicken from Maryland to Kiev by Clare Ferguson (Ryland, Peters & Small, £16.99)

   More chicken recipes from Clare Ferguson:
   Spicy Thai Chicken Soup
   Chicken Pot Pie
   Chicken Piri-Piri
   Tamil Coconut Chilli Chicken
   Nigerian Peanut and Chicken Stew

   To order your copy of Chicken from Maryland to Kiev by Clare Ferguson for the special price of £13.99 including postage and packing (normal price £16.99), call Macmillan Direct on: 01256 302 699 and quote reference GLR 759
   
   

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