Revitalise run-of-the-mill chicken with this fresh and fragrant idea from Gordon Ramsay
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Buying the best bird
Gordon prefers to use free-range organic birds and his favourites are produced by Wyndham House Poultry, 2 Stoney Street, London SE1 9AA (020 7403 4788) – sold at many top-quality butchers.
For ultra succulent chicken
Gordon cooks his chicken with legs and breasts separately, so the legs are tender and the breast flesh remains moist. For this recipe, he suggest s that you save the legs and wings for a casserole later, or slow-roast them for a midweek meal. When detaching the legs, make sure you keep as much skin on the breast side so it doesn’t shrink back in cooking.
Tips for carving
Remove the wishbone, which makes for easier carving after cooking, but leave part of the wing bone in (cleaned of flesh) to act as a stand to keep the breast joint upright during cooking for even colouring.
A sharp knife is an essential tool for any serious cook. If your knife is starting to dull, you’ll need to hone it. Place the knife at its widest end under a sharpening steel at an angle of 45º. Run the blade, in one swift movement, up the length of the steel, working along the knife to its tip. Repeat to sharpen the other side of the knife, laying it on top of the steel.