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Roast Chicken with Bread Sauce

Ingredients

1.5kg Chicken
1 Lemon, halved
2 Cloves of Garlic
6 rashers of Streaky Bacon
2 Bay Leaves
1 Onion, halved
6 Cloves
600ml Milk
200g Breadcrumbs
Butter

Method

Preheat oven to 220C/Gas Mark 7. Season the inside of the chicken and stuff both halves of the lemon and the garlic cloves inside and season again. Lay the bacon over the breast of the chicken and place in a shallow roasting tin. Roast for 10-15 minutes, then turn the oven down to 170C/Gas Mark 3.

Roast for another hour or until the juices run clear. Rest for 20 minutes after cooking. To make the bread sauce, stud the bayleaves onto the onion halves using the cloves and place in a pan with the milk, bring to a simmer and leave for 10 minutes. Lift out the onion, bring the milk back to a simmer, and stir in the breadcrumbs. Season and beat in a large knob of butter.

Lift off the bacon from the chicken and cut off each wing. Remove the breasts using a sharp knife and cut off the ends of the legs. Slice diagonally through the breasts and serve with the bread sauce, some bacon and any roasting juices.

Source: Gordon Ramsay