Roast chicken.
Don't worry about getting the rub under the skin, it causes too many complications such as the skin pulling away from the meat during cooking, and doesn't harm flavour if you season directly on top.
Get it out of the packet and pat it dry all over with kitchen roll.
Grind over the skin with sea salt and pepper, generously. Leave it for an hour or so out of the fridge.
Skin and quarter an onion, squash a whole unskinned clove of garlic. 4x of them, and squish each piece into an onion quarter before shoving each quarter + clove into the bird. 2 or 3 decent sprigs of rosemary and thyme in the bird.
Throw 5x or so shallots and 3x cloves of garlic into a roasting pan, light rub of extra virgin olive oil over the chicken skin, now, the important part.
For the first half hour at least, roast the chicken upside down in the roasting pan. This will mean that the thigh and leg cook properly whilst protecting the breast.
During the last hour to 40 mins flip the chicken over so it is breast side up. Best thing about this method apart from the flavour is that there is no need to baste.
Once done, pour some of the juices out into the pan for your gravy, and tightly wrap your chicken up in foil, rest for 20 mins, turn over every 5 mins to keep the remaining juices running over the bird.
When unwrapping, pour the rest of the juices into your gravy. Use a whisk to squash your roasted shallots and garlic that you put in the roasting pan (which you poured into your gravy pan), for sieving later.
Enjoy!
Last edited by Yomanze; 10-01-2016 at 18:36.
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