Without conscious effort and quite unexpectedly I have started a family tradition of my own. Of course all good family traditions (well in my family) centre on food, so why should I deviate from the simplistic genius of my ancestors? Well my newly acquired family tradition consists of an uncomplicated roast chicken of a Sunday evening - simple, rustic, peasant food.

Never one to hoard, I am more than happy to share the secret of my success. There are only a few things that you need to adhere to at the outset to ensure perfection is achieved every time (well every Sunday in my case). Firstly, your chicken needs to be organic and I find the Inglewood chooks are superb, as the 'taste and texture is superior, the meat lean and succulent'. Secondly, and most importantly your splendid organic chook can be taken to a whole new realm with just the simplest of tweaking. Hence, the way I tweak is by shoving unwaxed lemons, a handful of organic garlic and fresh bay leaves 'up the Jacksie' - works without fail every time!

Pure, simple wholesome food that you don't have to play around with too much. And let's face it, who likes to play around with the insides of a dead chicken? In any case, there is a little handy work required, and for the faint hearted I suggest you pop on a pair of kitchen gloves. But once that's taken care of it's in the oven for an hour and a half and voila! Perfect, succulent roast chicken served alongside with some crispy roast potatoes, something green and the all important honey roasted carrots or parsnips when in season.

The lemon, garlic and fresh bay leaves are now intrinsically linked to this family custom and have been immortalised as it were, as a kind of 'holy trinity'. Once and once only I failed to pop some lemon up the Jacksie and little Miss Hoover was first to observe that 'something is wrong with the chicken'. So I implore you, if you are going to make this dish then do not deviate from my nascent tradition and observe the trinity!



Ms. Gourmet's Roast Chicken

This is my uncomplicated Sunday roast chicken. It is simple, rustic, peasant food that you can eat either hot or cold! If eating it hot, then serve with some crispy roast potatoes, something green and honey roasted carrots or parsnips when in season.


Ingredients

One 1.8kg/4lb organic chicken

100grm (3.52oz) salted butter

One unwaxed lemon, quartered

5 or 6 fresh bay leaves

4 organic garlic cloves

Small bunch of tarragon, chopped

Olive oil

Sea salt & freshly ground black pepper

 
Method

1. Preheat the oven to 200C/400F/Gas mark 6

2. Ever so gently push your fingers underneath the skin of the chicken so to make a pocket between the breast and skin.

3. Soften butter with your fingers and mix in the chopped tarragon. Gently smear the butter mixture on the chicken breast, careful not to break the skin.

4. Gently rub the chicken with some olive oil and season with salt and pepper.

5. Place garlic, lemon quarters and bay leaves up the Jacksie and place chicken on a roasting tray and cook in preheated oven for 1½ hours.

6. Make sure to baste the chicken half way and return to the oven.

7. When the chicken is done, remove from the oven and carve into desired amount of pieces. Serve with crispy roast potatoes, something green and honey roasted carrots.