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Ingredients
Method
- 1.5kg whole chicken
- 150ml buttermilk
- 2 tbsp Dijon mustard
- 1 grated garlic clove
- 2 chopped shallots
- 10 chopped cornichons
- ½ pack each of dill and parsley, chopped
- Oil
- Preheat the oven to 200C. Place the chicken in a roasting tin, rub with a little oil and seasoning, then roast for 70 mins, then baste thoroughly with its own juices and roast for 20 mins more, or according to package instructions. Rest on a board for 10 mins.
- Meanwhile, tip the chicken roasting juices into a pan and reduce by half. On a low heat, add the mustard and buttermilk to the pan, cook for 2 mins, then remove from the heat and stir in the herbs, garlic, shallots and cornichons along with some seasoning. Carve the chicken, drizzle with plenty of sauce, and serve with a fresh cucumber salad if you fancy.
90 mins
4 serving
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