Liven up a simple roast chicken by wrapping it in a cider-soaked cloth. This technique will add a gentle perfume to the meat while you’re readying other recipes, or strolling to your favourite picnic spot. You could also experiment with verjuice or beer in place of the cider.

Serves
4

Preparation

10min

Cooking

2hr

Skill level

Mid
By
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Ingredients

  • 1.8 kg whole free-range chicken 
  • olive oil, to cook 
  • 200 ml dry cider 
  • tarragon mayonnaise, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat oven to 180°C. Pat chicken dry with paper towel. Lightly oil chicken and season with salt and pepper. Roast chicken for 1 hour or until the juices run clear when the thickest part of its thigh is pierced.

Soak a tea towel in cider and wrap around hot chicken so it steams in the cider for at least 1 hour. Place on a tray and serve with the tarragon mayonnaise as a dipping sauce, or to spread on sandwiches.

 

As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by Alan Benson.