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Roast chicken with forty cloves of garlic
Fruit and vegetables
250g/9oz
shallots
(small ones not banana
shallots
)
½
lemon
, halved
1 tbsp finely chopped fresh
thyme
40
garlic
cloves (from 2-3 bulbs), unpeeled
2 tbsp chopped fresh
tarragon
leaves
1kg/2lb 4oz medium
floury potatoes
, preferably Maris Piper or King Edward
300g/10½oz fresh
kale
6
spring onions
, trimmed and finely sliced
Tins, packets and jars
250ml/9fl oz
chicken stock
(made with 1 stock cube)
Cooking ingredients
1 large
bay leaf
1 tbsp
sunflower oil
flaked sea salt and freshly ground
black pepper
flaked sea salt and freshly ground
black pepper
Dairy, eggs and chilled
25g/1oz
butter
100ml/3½fl oz double cream or
crème fraîche
75g/2½oz
butter
200ml/7fl oz
double cream
Meat, fish and poultry
1.35kg/3lb oven-ready fresh
chicken
100g/3½oz rindless smoked streaky
bacon
rashers, cut into 2cm/¾in pieces
Other
150ml/5fl oz
vermouth
1
baguette
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