When I think of this River Cafe dish I think of the Pricey’s 25th wedding anniversary in LA, and cooking with Ken.
I can’t remember how many chickens we cooked, mainly becuase over the course of the three days I drank enough to last most people a lifetime. Suffice to say it was quite a few.
I had a team of people sitting by the pool shredding thyme leaves, and singing the old negro ( or should that be Afriican American?) spritual thyme shredding song. You know the one ‘ lift that twig, shred those leaves, Mama’s gonna cook us chicken tonight’.
The evening ended pretty riotously and rather embarrassingly for me as it involved me dancing on a table with Suzy. I also managed to rather embarass my lovely godaughter Gabriella in front of her family and friends by making up an impromptu rap about her ... oh dear.
I think that the chicken was appreciated by all ( in fact several other dishes from the Cookfamily cookbook also featured) nothing beats the combination of good friends, good food and a healthy dose of decent wine .... on this occasion it was particularly helped by the heady combination of a balmy Californian evening, a table by the pool and the rather brilliant wheeze of a surprise party that involved twenty five people going on a twelve hour flight.
Important note. Do not do this unless you have a butcher that will bone a chicken for you ... or indeed you can do it yourself
Ingredients
Organic Chicken 1.5 kg
4 garlic cloves
3 tbs Thyme leaves
Ex virgin olive oil
1 1/2 lemons
Method
pre heat oven to 200 degrees
wipe the inside of your flattened chicken and trim off any fat. Lay chicken out on a board. Using your finger gently prise the skin away from the meat creating pockets
Peel the garlic and finely chop with the thyme, adding 1 tbs maldon salt. Push this mixture into the pockets and scatter the remainder over the surface. and on the inside. Don't let any go to waste.
Drizzle an oven tray with olive oil. Laythe chicken breast side up. Squeeze over the juice of half a lemon, and drizzle with olive oil. Roast for 45 mins to an hour depending on the exact size of your bird. Baste occasionally with the juices from the pan and the remaning lemon juice.
Carve by cutting accross in thick slices.
Serve with little roasties or jacket potatoes and a salad
I can’t remember how many chickens we cooked, mainly becuase over the course of the three days I drank enough to last most people a lifetime. Suffice to say it was quite a few.
I had a team of people sitting by the pool shredding thyme leaves, and singing the old negro ( or should that be Afriican American?) spritual thyme shredding song. You know the one ‘ lift that twig, shred those leaves, Mama’s gonna cook us chicken tonight’.
The evening ended pretty riotously and rather embarrassingly for me as it involved me dancing on a table with Suzy. I also managed to rather embarass my lovely godaughter Gabriella in front of her family and friends by making up an impromptu rap about her ... oh dear.
I think that the chicken was appreciated by all ( in fact several other dishes from the Cookfamily cookbook also featured) nothing beats the combination of good friends, good food and a healthy dose of decent wine .... on this occasion it was particularly helped by the heady combination of a balmy Californian evening, a table by the pool and the rather brilliant wheeze of a surprise party that involved twenty five people going on a twelve hour flight.
Important note. Do not do this unless you have a butcher that will bone a chicken for you ... or indeed you can do it yourself
Ingredients
Organic Chicken 1.5 kg
4 garlic cloves
3 tbs Thyme leaves
Ex virgin olive oil
1 1/2 lemons
Method
pre heat oven to 200 degrees
wipe the inside of your flattened chicken and trim off any fat. Lay chicken out on a board. Using your finger gently prise the skin away from the meat creating pockets
Peel the garlic and finely chop with the thyme, adding 1 tbs maldon salt. Push this mixture into the pockets and scatter the remainder over the surface. and on the inside. Don't let any go to waste.
Drizzle an oven tray with olive oil. Laythe chicken breast side up. Squeeze over the juice of half a lemon, and drizzle with olive oil. Roast for 45 mins to an hour depending on the exact size of your bird. Baste occasionally with the juices from the pan and the remaning lemon juice.
Carve by cutting accross in thick slices.
Serve with little roasties or jacket potatoes and a salad
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