Name Roast free _ range chicken with wild garlic sauce


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* 1 free-range chicken, about 3½lb/1.5 kg
* few sprigs of thyme
* few sprigs of rosemary
* 6-8 tbsp duck or goose fat
* a little oil for the roasting tin
* about 3lb/1.4kg mixed vegetables: leeks, potatoes, fennel, carrots, beetroot, peeled and cut into large chunks
* 1 head of new season's garlic (or a fat head of ordinary garlic)
* 2-3oz/60-70g fresh white breadcrumbs
* handful or two of wild garlic leaves, washed and dried

1. Preheat the oven to 200C/400F/gas mark 6.
2. Season the chicken inside and out. Pop the thyme and rosemary sprigs into its cavity, along with the whole new season's garlic bulb for the sauce. If the garlic is not new season, break it into cloves (leave the skin on) and add them to the vegetables.
3. Jam the closed end of an empty tin (take the label off first) into the cavity, pushing it in as far as it will go. Sit the chicken, on its tin can, in a large oiled roasting tin.
4. Rub the goose or duck fat over the chicken breasts and legs.
5. Scatter the potatoes and vegetables, plus the garlic cloves if they didn't go in the bird, around, turning them in the fat. Scatter with salt, rubbing it into the chicken skin.
6. Roast the chicken in the oven, basting regularly and turning the vegetables. Test the chicken after 1¼ hours: the juices should run clear when a skewer or knife tip is inserted into the thickest part of the thigh.
7. When cooked, transfer the chicken to a warm platter and rest in a warm place for 15 minutes.
8. Scoop the vegetables into a serving dish, using a slotted spoon. Keep warm.
9. Pour the fat from the roasting tin into a bowl. Add a teacupful of water to the roasting tin and put it on the heat, stirring and scraping as it comes to the boil.
10. Warm the fat in the roasting tray with the water, scraping up the sediment from the bottom of the tray.
11. Rescue the garlic, whether from inside the chicken or among the vegetables. Squeeze or scoop out the soft inner flesh and put in a blender with the breadcrumbs.
12. Add the liquid and fat from the roasting tray to the garlic and breadcrumbs in the blender. Whizz briefly, then transfer to a saucepan and season with salt and pepper to taste.
13. Roughly chop the wild garlic leaves and stir into the sauce. Simmer gently for a few minutes. If fat rises to the surface (the amount of fat in a chicken varies and you may have too much) then pour it off.
14. Stir the sauce and add a splash more water if it is too thick. Transfer the finished sauce to a warm sauce boat.
15. Serve the chicken, either carved or jointed, with the garlic sauce and vegetables.

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