Roast chicken with Sage and Orange

Updated at: Sun, 04 Aug 2024 09:09:34 GMT

Step 1

PUT 2-3 pieces of the orange rind, a large sprig of sage, 1 clove of garlic and 1 teaspoon of salt inside the cavity of the chicken.

Step 2

Cut the other clove of garlic into four slivers. Slip a few leaves of sage, 2 pieces of orange rind and the garlic slivers between the breast skin and breast meat of the chicken.

Step 3

Tie the chicken legs together with string, hooking the string around the parson's nose to keep the cavity closed.

Step 4

Set a large heavy-based casserole over a medium heat and add the butter. When it is hot, put in the chicken, breast down. Brown gently; being careful not to burn. Turn the chicken over with tongs and brown the other side. Add the rest of the sage leaves (reserve a sprig for garnishing), and the orange rind, sprinkle with salt, then pour in the wine and 1 cup of stock.

Step 5

Cover the casserole and transfer to an oven preheated to 180°C (fanbake). Cook for 30 minutes, remove the casserole from the oven, take off the lid and baste well. Return to the oven without the lid and cook for a further 45-60 minutes, or until golden and cooked through.

Step 6

Baste the chicken several times during cooking, scraping up any caramelising juices (add more stock or a little water if necessary, to stop the juices catching).

Step 7

Transfer the chicken to a board and let it rest for 15-30 minutes, loosely covered with greaseproof paper. Attend to the juices in the casserole. Tilt the casserole and scoop off any fat. Add the remaining ½ cup of stock and boil the juices until reduced and syrupy. Add the olives and let them warm through.

Step 8

Carve the chicken into joints, spoon on the juices (reheat if necessary) and garnish with sage.

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