Willoughby Roast Chicken with Nuts and Herbs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a mortar with a pestle or small bowl, use a fork to mash together the garlic, salt, parsley flakes, lovage, lack pepper, and herbal pepper to a smooth paste.

Step 2

If necessary, remove the giblets from the chicken. Pat the chicken dry with paper towels, and then thoroughly rub the chicken skin, on each side, with two-thirds of the spice mix.

Step 3

In the mortar with the remaining one-third of the garlic- herb mixture, add the butter and, using a fork, incorpo- rate thoroughly. Carefully insert your fingers underneath the end of the breast skin to separate it from the meat. Then smear the butter mixture between each breast and its skin.

Step 4

Transfer the chicken, uncovered, to a plate, and then place in the refrigerator for 10 hours. About 1 hour before baking, remove the chicken from the fridge and set aside at room temperature.

Step 5

TO MAKE THE STUFFING: In a dry, medium nonstick skillet over medium heat, toast the nuts, shaking the skillet a few times, until slightly browned, 3 to 4 minutes. Transfer the nuts to a cutting board, let cool to room temperature, and then mince.

Step 6

In a medium bowl, combine the bread crumbs and but- ter and whisk with a fork until fluffy. Then add the nuts, parsley, salt, and water and stir to combine. The stuffing a mixture should be moist but not runny; add a little more water if it is too dry.

Step 7

Spoon the stuffing into the chicken's cavity and press with your fingers. Cross the drumsticks and bind them with kitchen twine. Then lightly fold the chicken wings behind the back of the chicken to prevent them from burning.

Step 8

Preheat the oven to 400'F / 200C. Drizzle a li little vegeta- ble oil into an ovenproof baking dish or cast-iron skillet.

Step 9

Transfer the chicken to the prepared cooking vessel, place in the oven, and roast for 15 minutes. Then lower the oven temperature to 350F / 180"C and roast until golden brown, for 70 to 90 minutes more. After the frst 45 minutes, baste the chicken with its cooking juices every 15 minutes. At the end of baking, turn the oven temperature to 425°F / 220°C and roast until the skin is nicely browned and crispy, about 10 minutes more.

Step 10

Remove the chicken from the oven and let rest for 15 minutes. Using a sharp knife, divide it into thighs, drumsticks, breast meat, and wings. Remove the stuffing and serve on the side of each portion. Use the remain- ing cooking juices to drizzle over the meat and serve immediately.