Roast Thistleyhaugh chicken with three-cornered garlic


Roast Thistleyhaugh chicken with three-cornered garlic
We get the best chicken ever from an organic farm in Northumberland. The chickens are a bit too big for us to serve as a whole in the restaurant, so we split them in half. For this recipe, we use three-cornered garlic or wild garlic, which both grow wild. The three-cornered is in season Feb-June, and the wild March-July. Chives are a reasonable replacement for either, though each have their own distinct flavour.
Serves: 6
  • 3.8 litres water
  • 200g salt
  • 2.5kg organic chicken
  • 125g butter
  • salt and freshly ground black pepper
  • 3 tbsp three-cornered garlic leaves (or wild garlic leaves or chives)
  1. Heat 800ml water with the salt until the salt has dissolved.
  2. Mix with the rest of the water and allow to cool.
  3. Put the chicken in and leave for 2 hours.
  4. Then remove it and leave to dry.
  5. To spatchcock the chicken, place on a chopping board with the cavity facing you.
  6. Using a large knife, separate the legs from the backbone by cutting through the hip joint.
  7. This should not take too much pressure.
  8. If it is not giving way, keep on searching for the right joint.
  9. Once the legs are separated, slide the knife through the rest of the cavity alongside the backbone.
  10. Crack through the ribs and remove the backbone.
  11. Flatten the chicken, pressing down on the breastbone.
  12. Place the chicken on a large roasting tray, breast side up.
  13. Brush all over with softened butter and season.
  14. Roast in a preheated oven at 210C/Gas 7 for 40-50 mins (depending on the size of the chicken).
  15. Once cooked, allow to rest for 10 mins.
  16. Reserve the butter and juices and whisk in the garlic leaves/chives and serve with the chicken.
  17. Serve with simple greens and buttermilk mashed potatoes.


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