Farmers Roast Chicken with Creamed Chantenay
1 whole chicken, 1.5 kg, 120g unsalted butter, 1 lemon zested and halved 1 small onion, peeled and quartered, 4 sprigs fresh thyme leaves, 4 sprigs fresh rosemary leaves, 1 whole garlic, cut in half crossways, Sea salt and black pepper, 1 glass white wine, Sea salt for sprinkling on top of chicken after it?s roasted
Preheat oven to 375?f/190?c/Gas 5 with rack in middle
What to do:
Discard chicken giblets. Remove any excess fat from around the cavity of the chicken, and discard. Rinse the chicken and pat it thoroughly dry, inside and out.
In a medium mixing bowl mix together the butter, lemon zest, thyme, rosemary, sea salt and black pepper.
Rub the chicken inside and out with the butter and some under the breast skin.
Stuff the cavity of the chicken with the lemon halves and the quartered onion and a few sprigs of the thyme and rosemary, along with the head of garlic. Place the chicken in a roasting tin, and pour over the wine, and place the rest of the herbs on top of the chicken.
Roast the chicken in a large flameproof roasting pan, basting with pan juices every 20 minutes. Cook for 1.5 hours or until golden brown and cooked through.
When the chicken is cooked, remove the chicken from the baking tin and leave it to rest on a large plate or platter, covered with aluminium foil, for at least 10 minutes before carving. Sprinkle with sea salt, to taste.
?Creamed Chantenay Carrots
350g sliced Chantenay carrots, 300ml chicken stock,?120g un-smoked bacon lardons, 3 tbsp double cream, Squeeze of lemon juice, 1 tbsp chopped flat leaf parsley, Half tbsp chopped dill, Sea salt and black pepper
What to do:
Cut the carrots into slices, put them into a saucepan, add the stock and bring to the boil. Cook until the carrots are just tender. The liquid will evaporate as you boil the carrots and you might need to add some water to the pan.
Heat a frying pan over a medium heat and saut? the bacon lardons in their own fat until golden and coloured. Remove from the heat and add the cream, lemon juice, parsley, dill, sea salt and black pepper. (Be careful with the salt; as the stock reduces the salt flavour, so it will have intensified.)
Coat the carrots in the thick cream and serve.