Ingredients

Ingredients For the chicken

• 2 small free-range chickens, with gizzards

• sea salt

• ½ bunch fresh thyme

• ½ bunch fresh rosemary

• 1 head garlic, split in half horizontally

• 2kg/4lb 6½oz duck fat

• 1-2 tbsp olive oil

• knob butter

• squeeze lemon juice

For the sage and onion

• 1 tbsp olive oil

• 2 onions, peeled, finely chopped

• 12 fresh sage leaves, finely chopped

For the bread sauce

• 300ml/10½fl oz milk

• ½ onion, peeled, roughly chopped

• 1 clove

• 8 slices bread, crusts removed, pulsed into breadcrumbs in a food processor

For the vegetables

• 12 baby carrots, peeled, green tops left on

• 12 baby leeks, trimmed

• 3 baby courgettes, thickly sliced

• 12 baby turnips

• 12 radishes

• 1 tsp butter

• squeeze lemon juice

For the chicken gravy

• 4 chicken wing bones (from above), meat removed, chopped into three pieces each

• chicken neck (from above), chopped

• gizzards (from above)

• 4 cloves garlic, peeled, halved

• olive oil

• 250ml/9fl oz white wine

• 750ml/1 pint 7fl oz brown chicken stock

Description

Recipe Uses 2 Small Free-range Chickens, With Gizzards, Sea Salt, ½ Bunch Fresh Thyme, ½ Bunch Fresh Rosemary, 1 Head Garlic, Split In Half...

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