- 2kg The Bare Bird Whole Chicken
- 50ml olive oil
- 2 sprigs thyme
- 1 lemon cut into chunks
- 4 lemon leaves (if applicable)
- 2 carrots cut into chunks
- 2 onions cut into chunks
- 1/2 Celery cut into chunks
- The night before place chicken in the fridge without cover, so it dries the skin. Bring the whole chicken out the fridge to room temperature for around 20 mins. Heat oven to 250°c.
- Massage the olive oil over the chicken, season chicken liberally inside and out with salt.
- Cut the vegetables into large chunks (we call it mirepoix), roughly cut, this helps to make the chicken gravy, as it catches all the juices.
- Place the cut lemon and thyme inside the cavity of the bird to gently infuse the meat of the chicken, then tie the two legs together so that the breasts are plump.
- Place the chicken on the trivet, and into the oven for 20 minutes per 450g plus 20 minutes extra, depending on the size of the bird.
- For a 2kg bird, cook for 35 mins at 250°c and then 150°c for 30 mins, then finish of 80°c for 20 mins. Rest the bird for 10-15 mins and test that the juices run out clear when tested with a knife.
- Take out of the oven, place on a tray covered in foil, and leave in a warm place to rest while you do the gravy.
- Meanwhile, make the gravy by first pouring the fat from the roasting pan into a separate bowl. In your pan, add 300ml and place on a hot hob. Boil rapidly for about 15 minutes while scraping all the sediment. While this is cooking, whisk in the chicken fat.
- Check your gravy, scraping all the crusty gems of flavor from the pan. Add some more water if needed; pour gravy over the chicken and serve
- Chefs notes: some chefs brine their chicken to make it moist, but for me The Bare Bird doesn’t need this, as the Bare Birds unsaturated fats are marbled through the meat, keeping it moist.