BON APPÉTIT

In my view there is still little that is quite as welcoming as the sight of a perfectly roast chicken for Sunday lunch.
Sunday roast is quite a tradition for us Brits and in Ireland too, and the concept has changed little with time, and as well as meat dishes, vegetarian alternatives are just as popular.
The Sunday joint may well be based on beef, pork or lamb, yet in my view roast chicken takes a lot of beating.
Yet as a youngster I recall that roast chicken was reserved as a special treat, and it was something we would have usually only at Christmas time. My, how things have changed, and today we’ll think nothing of having it any day of the week, and turkey, duck or goose, even beef nay be the more usual choice for Christmas dinner.
So today found me in the kitchen, and the idea of straightforward roast chicken appealed.  There are of course many variations, and each of the celebratory chefs, the foodie magazines and cook books will come up with interesting recipes.  Been there, and tried many of them, although there is one French recipe which is a particular favourite, but it is rather time consuming, messy to prepare and very rich in all the things I shouldn’t eat.
By contrast the straightforward roast, will virtually cook itself to perfection in around an hour and a half, needs little preparation, and judging by my results today, is tasty and easy on the palate.

Bon appétit!