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1
Set the oven to 225 degrees C. Remove the legs from the chicken.
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2
This is very easily done and takes about 10 seconds: simply pull the leg forcefully from the crown and run a sharp knife between the two to release the skin.
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3
Once you have done this, you can easily pull the leg right down towards the board at right angles to the crown.
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4
Pick the whole chicken up and dislocate the thigh bone from its socket at the base of the bird.
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5
Once this is done, simply run the knife along the leg to release the whole from the crown.
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6
Repeat with the other leg.
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7
Place the roasting pan over a brisk heat and get it really hot - 3 minutes or so.
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8
Very lightly oil only the crown with a little vegetable oil - a pastry brush is ideal for this.
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9
This simply gives the skin some stickiness for the seasoning to adhere to.
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10
Season the crown liberally with salt and pepper both on the skin and inside the cavity.
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11
Also season the legs on both sides.
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12
Put a heaped dessertspoon of duck fat into the pan followed immediately by the crown, breast down, and the legs, skin-side down.
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13
Using tongs, turn the crown on to the other breast when the first is beautifully golden.
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14
Turn the legs over at the same stage.
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15
This browning process will take 10 minutes or so.
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16
Turn the heat down a little if it is too fierce and beginning to scorch the side of the pan.
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17
When the chicken crown and legs are evenly coloured on both sides, turn off the heat and remove the pan from the hob.
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18
Carefully place the thyme or rosemary evenly under the chicken and add some to the cavity.
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19
Place the garlic around and make sure both legs are in direct contact with the pan and are skin-side down.
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20
Place the whole lot in the oven for 30 minutes, basting twice.
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21
When basting, make sure that the garlic gets a generous helping of fat or the cloves may burn.
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22
After half an hour, take the pan from the oven and flip the legs over so that the skin side faces upwards.
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23
Cover loosely with foil and rest in a warm place for at least half an hour.
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24
Just before serving, transfer the chicken and legs to the chopping board.
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25
Remove the garlic from the pan and keep warm.
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26
Discard the roasting herbs, which will be scorched.
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27
Tip up the pan at one end so that the juices collect at the other end and skim off some of the fat, but not necessarily all of it.
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28
Put the pan back on a gentle heat, add the water and whisk well as the liquid boils.
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29
Ensure that all the residue is scraped up from the pan into the sauce.
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30
Pass the whole lot through a sieve into a small pan.
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31
Check the seasoning, add the chopped herbs and a squeeze of lemon juice.
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32
Keep warm.
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33
Carve the breasts from the crown, cutting down towards the board between the neck end and the wing bone.
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34
This will ensure a complete breast with the wing bone attractively attached.
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35
Repeat with the other breast.
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36
Cut each breast in two, one half slightly bigger than the other.
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37
Locate the joint between drumstick and thigh and cut between the two, thereby leaving four leg pieces.
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38
Serve the smaller drumstick with the slightly bigger breast piece and the smaller breast piece with the larger thigh joint.
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39
(Otherwise there may be dispute at the table.)
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40
Spoon the herb gravy over and serve immediately with the roasted garlic..;
