Saw a Fanny Craddock show before xmas on Good Food (which I watch way too much of) and scribbled this tip down. Finally got round to trying it today & it was good, which I should have expected! I mean she was very bossy, but she knew her stuff!
Not really a recipe but a change when it comes to roast chicken. I usually cover the top with bacon but this was a nicer, subtler flavour with fantastic crispy skin.
Basically she put pancetta & whole mushrooms (no stalk, skin still on) under the skin of the chicken breast. Basically slip your fingers under the skin to make a pocket, slip some ham in (i used a slice of ham per breast on a 1.3kg chicken) and then the whole mushrooms (i used 2 chestnut mushrooms per breast). At this point the chicken will look mutant!
I then did some of my 'usual' roast chicken routine: I squeezed half a lemon over the bird then stuck the other half in the cavity with some garlic. A little bit of olive oil drizzled over followed by some chicken spice blend.
Roast in the oven (i do 20 minutes per 450g + 20 mins at 200c and it is normally done before time) and the mushrooms will flatten out to nothing. In fact by the time you come to carve there will be practically nothing under the skin except moist & tasty chicken.
This will be how I roast chicken from now on. I didn't take any pics (sorry) but trust me it's good!
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