Bird of Paradise
Blog Entry: Monday 24 Aug 2009
Skye Gyngell's roast chicken with buttery mashed potato and roast butternut squash
Skye Gyngell, head chef and author, shares her buttery family favourite - heavenly roast chicken dinner - with the Independent.
The key to turning your free-range, organic chicken into a bird of paradise is to place flavoured butter under its skin before cooking…
‘Place the soft butter into a bowl,’ Skye instructs, ‘finely chop the anchovies and add to the butter along with the chopped marjoram. Slice the lemon in half and squeeze a little of the juice into the butter mixture. Stir together really well using a wooden spoon. Using your fingers, gently separate the chicken’s skin from its flesh. Spoon the flavoured butter under the skin.’
While the chicken is roasting, you can prepare your beautifully buttery, creamy mashed potato and your choice of vegetables.
Read Skye’s ‘Bird of Paradise’ recipe at the Independent.
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