July 20th, 2012
I used about 200ml olive oil, 8 pieces of garlic chopped, a big pinch of crushed chilli and the juice of half a lemon. Both birds were rubbed liberally with the marinade and I poured a big glug into their cavities. The chicken marinated for 24 hours in the fridge, with an occasional turn to make sure that all parts got equal treatment.
I let the birds come to room temperature for a couple of hours prior to roasting at 200ºC for one hour and ten minutes. Before going into the oven I poured in a glass of red wine, a splash of red wine vinegar and sprinkled on some salt and pepper.
At the end of cooking time I let the birds rest while I made a gravy, with the juices in the dish and some vegetable stock. I ate a whole bird (it was poussin size) with roast potatoes, broad beans, carrots and cauliflower. The chilli, citrus and garlic flavour went well with a chilled rosado.
The best was last. I reheated the leftover chicken (a day later) in a mixture of the stock from the pot roast and the remaining gravy – this sauce was outstanding, with a delicious concentrated spicy chicken and garlic flavour. Never throw away leftover stocks and sauces 😉