Mugwort, Garlic & Herb Roast Chicken
Try this fantastic way to roast a chicken using foraged ingredients
Ingredients
- 1 Free Range Organic Chicken Or the best welfare you can afford.
- 100 g Butter (unsalted) Softened
- 2 tsp Wild herbs of your choice I used rosemary, oregano & thyme finely chopped. (Not Sage)
- 4 Cloves of garlic grated
- 1 Bunch Mugwort You'll have to forage this one, it can be found along farmers fields.
- 1 L Water
- Salt and pepper
Instructions
- Take your chicken and remove any organs left in the cavity. save these for a good gravy etc…
- using your fingers separate the skin from the breast and thighs. To do this, find the place above the cavity, where the cavity meets the breast, you should be able to create a little pocket that you can insert your fingers in to start separating the skin from the breast. Work you way around the breast and onto the thighs.
- Mix in a bowl the herbs, butter, garlic a little salt and pepper. beat together with a fork until you get a smooth paste. This can then be used to stuff under the skin and into the thighs. retain a small amount to rob over the exterior of the bird.
- Take your mugwort and rinse it under a tap to remove debris. fold it up so that you create a tight bunch that you can then stuff the cavity with. Mugwort will add a sage flavour to the roast.
- Tie your birds legs and wings up with butchers string to prevent it from opening up during cooking.
- Place onto a roasting rack in a roasting tray and pour in the water to the tray. The water will create a moist atmosphere for the chicken to cook in and also will stop spitting fat going all over your oven when the bird starts to drip during cooking.
- Cook for 1h20 depending on the size of your bird, or until it is fully cooked and the juice runs clear.
- Serve with your home grown potatoes and veg…