Good chickens are – like true love, reliable plumbers and excellent espresso – hard to find. They are also, when you finally get your hands on one, costly things! Quite right too! We should be deeply suspicious of cheap (even modestly priced) chickens, they almost certainly have the darkest, dirtiest story etched into their tragic flesh. The chicken above, the one sitting in my new enamel roasting tin from Emanuela, is a good chicken. A blooming good chicken in fact, from my butcher Marco who in turn procured it from the blazing beacon of conscientious husbandry: Azienda San Bartolomeo. Having parted with the best part of 16€ (an investment in our sustenance for the next three days) and taken possession of our bird, we – that is Luca and I – also picked up half a dozen San Bartolomeo eggs, a fat pat of butter, five lemons, some bitter salad leaves and a piece of Lariano bread. After all, good chicken deserves good company.
We walked home the long way, following the deep arc of the river, which meant there were leaves to crunch and dogs to bark at! I crunched and Luca barked. We stopped, as we usually do, at Giolitti for an espresso before crossing our vast echoing courtyard and barking some more. Time was taken climbing the stairs, after all it’s important to peer between every other railing. It’s also important to ring the doorbell 17 times, especially when there is nobody at home. Then while Luca played with something inappropriate and slightly dangerous, I set about roasting.
Roast chicken is one of my favourite things both to make and eat. It’s also a significant meal for me, maybe the most significant. We ate roast chicken and then soup made from the leftovers and carcass, at least once a week when I was growing up. It’s a meal evocative of home, the kitchen in Kirkwick Avenue, my family and the meals we shared. Over the years roast chicken has bought us – parents, relatives and three Roddy kids in turn doe eyed bundles, eager fat-fingered toddlers, grasping children, grubby rascals, sullen teenagers and floundering/flourishing adults – together again and again and again. A burnished bird has the capacity to stir deep (food) memories, some crisp and golden, others as dark and sticky as the juices stuck to the bottom of the roasting pan.
I think of my mum and my granny Alice when I roast a chicken, especially at the beginning when I wash it in very cold water and then pat it absolutely dry with a clean cloth. My granny was – and my mum still is – a great believer in very cold water, clean cotton cloths and patting things absolutely dry. I rub my chicken, as my mum does, with butter. Butter I’ve remembered to leave out in the kitchen so it’s smearble. I’m as liberal with the salt and freshly milled black pepper as I am with the gin in a Gin and tonic: very.
I put a lemon up my chicken’s bottom (that was for you Ben) long before I came to Italy. However it was cut in two so the juice could be squeezed over the chicken and the hollow halves tucked inside. Now, as taught by my old neighbor Mima and guided by Marcella Hazan, I roll a lemon vigorously around the kitchen counter so it is soft. I prick it 37 times with a toothpick and then stick it up my chicken’s bottom just so.
I roast my lemon filled chicken with its breast down for 20 minutes. I then turn it breast up, crank up the oven a notch and roast it for another 40 minutes. I don’t baste. Then - as taught by Simon Hopkinson in his aptly named book Roast chicken and other stories – I turn the oven off, open the door a jar and leave the chicken sitting in the cooling oven for another 20 minutes. These twenty minutes are vital. It is during this time, the cooking equivalent of a perfect vinyl fadeout, that the cooking finishes, the skin dries and flesh relaxes but clings to the precious juices making for a roast with properly crisp skin, succulent, tender flesh and easy carving
Actually carve is not the right word for a bird like this – a bird with runner’s legs and a lean breast – pull and tear is more appropriate. Using my hands, a knife and my poultry shears, I pull and tear my chicken to pieces. I do this in the roasting tin and then roll the pieces in the best sort of gravy: the buttery, lemony, nut-brown juices that have collected at the bottom of the tin.
Did I mention how I feel about the smell of roasting chicken? Oh you know! Of course you do, because you feel the same way! Excellent. Today we ate our chicken with mayonnaise (see below), a mixture of bitter and sweeter salad leaves and bread. What a good lunch! I had some wine too, an inch, maybe two and raised my glass to us, to my family – who seem a long way away these days – the whole delicious, tender, dark, messy, sticky lot of us.
Roast chicken with lemon
Notes. A good roasting tin of the right size is pretty vital. It should be large enough to accommodate the chicken comfortably but small enough to contain the precious juices. I like, really like, this tin. You do not need to baste the chicken.
Serves 4 or in my case serves 1 and a quarter (Luca) for 3 days.
- 1.5 – 2 kg / 3 – 4 lb chicken at room temperature
- 50 g / 2 oz good butter at room temperature
- freshly ground black pepper
- 1 large unwaxed lemon
Set the oven to 180° / 350 F.
Wash the chicken both inside and out with cold water. Leave it sitting on a slightly tilted plate for 10 minutes or so, to let all the water drain away. Pat the chicken absolutely dry with a clean cloth.
Put the chicken in a roasting tin that will accommodate it with room to spare. Smear the butter with your hands all over the bird and then season it liberally with salt and freshly ground black pepper.
Wash, dry and then soften the lemon by rolling it back and forth across the kitchen counter while applying pressure with your palm. Prick the lemon 37 times with a cocktail stick or trussing needle.
Tuck the lemon in the chicken cavity and then close the opening with two cocktail sticks. Don’t make an expert job of closing the opening or the chicken might just puff up and burst.
Turn the chicken beast side down in the roasting tin and place it in the upper third of the preheated oven. After 20 minutes turn the chicken the right way up. Do not baste.
Turn the oven up to 200° / 400 F and continue roasting the chicken for another 40 minutes. Turn the oven off, leaving the door ajar and let the chicken rest in the cooling oven for another 20 minutes.
Before carving tilt the chicken slightly so all the juices run into the tin. Stir the buttery, lemony, nut-brown juices – scraping the thick dark ones from the bottom of the tin – with a wooden spoon. Carve, rip, tear, pull the chicken in the roasting tin letting the pieces and joints roll in the juices.
And may I suggest you make some mayonnaise!
- 2 egg yolks (at room temperature)
- 150 ml sunflower or grapeseed oil
- 150 ml extra virgin olive oil
- juice of half a lemon or dab of Dijon mustard
In a heavy bowl (which doesn’t require too much effort or holding to keep it firm) start whisking the egg yolks with a generous pinch of salt.
After a minutes, when the yolks are thick and sticky, start adding the groundnut oil very gradually – by very gradually I mean drop by drop and then a very thin stream. Do not rush and keep whisking as you add the oil.
Keep adding the oil until the mayonnaise seizes into a very thick ointment, at this point you can relax and add the sunflower oil in a slightly thicker stream.
When you have added all the groundnut oil, add the extra virgin olive oil (again in a thin stream) and keep whisking until you have a smooth, silky and firm mayonnaise. You may not need to add all the olive oil. Add a few drops of lemon juice or a dab of mustard, whisk, taste and then, if necessary a few drops/dab more. Add salt as you like.