Heat oven to 160C/140C fan/gas 3. Rub
the chicken all over with butter and season
well, inside and out. Sit it in a small roasting
tin, pour the Sherry vinegar around, and
cover with foil. Roast for 2 hrs.
Meanwhile, get all of the remaining
ingredients ready. Boil the peas for 1 min
until just tender. Drain well, plunge into
cold water to quickly cool, then drain
again and set aside.
Once your chicken has roasted for
2 hrs, remove from oven. Pour the juices
into a jug, then increase oven temp to
220C/200C fan/gas 7. Roast for a further
20-30 mins (without foil) until golden.
Skim the fat from the juices, then boil
until you have about 100ml of juices left.
Stir in the extra tbsp of vinegar, olive oil
and caster sugar, taste, then tip onto
your serving dish with the raisins.
When the chicken has finished its
second roasting, leave until cool enough
to handle (or pop on a pair of clean
rubber gloves), then tear the meat in
large pieces from the carcass, onto the
serving dish. Add the dill, chicory, salad
leaves, pine nuts and peas, then toss
together with your hands. Serve
straightaway with some crusty bread.