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Oct 19, 2017

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Roast Chicken
by Toby Puddock
Magazine Issue: AUS/NZ Issue Four
Roast Chicken

1 chicken
1/2 bunch of rosemary
1 bunch of thyme
1/2 bunch of parsley
1 bunch of marjoram
Olive oil
1 lemon
Salt and pepper
String (for trussing)

Pick all of the herbs off, bring them together on a cutting board and go for it. Chop them super fine. Grate the zest of the lemon into the mix and add enough olive oil so that the herbs combine.

Now very carefully loosen the skin from the flesh of the chicken using your fingers. Go easy so that you don't tear the skin.. Now gently smear the herb mix in between the flesh and the skin. If you want to get a little fancy, grab a sharp knife and make some incisions around the drumsticks. To get that crispy skin when it's cooked, massage some salt into the skin of the chicken. Salt absorbs liquid so this layer will absorb any fats oozing from the chook.

I like to fill the cavity of the chook with a halved lemon, some herbs and even prosciutto. Trussing the chicken (tying its legs together) will help it hold its shape while roasting.

Cross References:
Winter Vegetables
Rhubarb Crumble

Original Source:
Rehash the Roast

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