Roast Spring Chicken

Submitted by David McCarthy, Australia

Roast Spring Chicken should always be served with one spring chicken per person. To attempt to serve pieces will lead to disaster.

Ingredients

1 chicken for each guest

minced onion

minced celery

frozen peas

pinch of sea salt per chicken

pinch of Paprika per chicken

sprigs of fresh Rosemary and Thyme (Optional)

Method

Split the chickens down the back as for broiling, lay them breast down in a baking pan, filling the depression inside the ribs with equal quantities of finely minced onion, carrot, celery and peas.

Season with salt and a dash of paprika, Rosemary and Thyme (optional) adding a generous lump of butter for each bird.

Pour into the baking pan half a cup of hot water, and cook in a hot oven for half an hour or until the vegetables are tender, basting frequently.

Remove the vegetables and turn the chickens to brown the breasts slightly.

Serve them covered with a sauce made from the same vegetables moistened with a very little warm cream.

Serve with sweet potato croquettes, and/or small potatoes, with skin left on. Part boil the potatoes, then flattened slightly using the flat of a large knife and bake without any fat or oil until skin is crispy. (These do well on the barbecue.)

If you are cooking a tray of spring chicken it will be enhanced if you lay sprigs of fresh rosemary and thyme over the chickens as they cook.

A glass of chilled dry white wine served with this dish will make the meal more enjoyable.


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