Chicken with Garlic, Lemon and Basil

In a scene reminiscent of Jesse in the Fast Show the food blogging community seems to be writing en masse about Abel and Cole's new line of free-range chickens.

It appears that we've all been 'chosen' to receive one for comment! So what's so good about it, that firstly it merits sending it out free of charge to so many people, and secondly, that they all chose to write glowing reports about it?

Well, one reason is because it's fed on an environmentally friendly soy free feed; another that it is a damn good chicken!

Environmentally friendly? Well yes, if you believe in 'the lesser of the evils' - you're saving the rain-forest - but the fact is that the chicken's still got to get from the farm in Devon to where you live!

Would I buy it? A resounding yes - that is if I couldn't get superb dry plucked free range chicken, with the tendons removed, from Mrs Tomlinson at Stoke Golding (also sold online by Sealwood with free delivery) or another local supplier.

So what about the chicken? Well, I was going to do Poule au Pot, but that was too much like Jules's recipe, so I thought "a plain roast?", but Gluten Free Journey had already done that! So it's one of my old standbys - Lemon and Garlic Chicken, based on a recipe from Nigel Slater's book 'Toast'.

Chicken with Lemon and Garlic

Cut the chicken into 8 pieces, chuck it in a roasting tin with a head of garlic (crushed up a bit) and some onion segments. Squeeze over the juice from two lemons and chuck the lemons in, glug with olive oil and stuff in the oven at 180°C for ½ hour. Then chuck a glass or two of wine in along with a handful of basil leaves. Cook for 15 minutes more and serve...

...dip ya bread in!

This is even nicer done with preserved lemons. can't have wine, so I used chicken stock instead. She's going to have to go!


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There are four comments

Jules

I didn’t think about it getting from Devon! I have a beer festival for you. Not in Leics, but just across the boarder. Mill Wheel in Hartshorne, Swadlincote 18th April starts at 7 and includes a hog roast.

Jules, (Email ) (URL) - 02-03-’09 21:36
Phil

Thanks Jules

The world and his wife seem to have written about these chickens this week!

Phil

Phil, (Email ) - 03-03-’09 16:38
Laurence

Phil,

Not sure if you have seen the topic I posted to the Chatter section of the sausagemaking forum, but This Little Piggy is coming to London in two weeks! So let me know if there are any sausagemaking supplies I could bring from the States.

Laurence, (Email ) (URL) - 05-03-’09 13:53
Phil

Many thanks TLP – I’ll be in touch – who do you normally order from?

Phil, (Email ) (URL) - 05-03-’09 17:01

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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