This free range chicken is from Crediton Creedy Carver and is absolutely delicious. The meat is brown rather than white and has the most incredible flavour, as it is not pumped with water to plump it up. Just like chicken used to taste! Creating a simple roast is a great way to bring out the flavour of this brilliant bird. You can cook it in a standard roasting tray but we think it’s best cooked in a clay chicken brick. These bricks are widely available from kitchen shops, such as Lawsons in the city centre, and you can use it for any type of meat, not just chicken.
- 1 Free Range Creedy Carver chicken
- Several cloves of garlic
- Olive oil
- Freshly milled black pepper
- Cornish Sea Salt
- 1/2 lemon
- Herbs de Provence
While you can put the chicken in a roasting tin, we like to cook it in a chicken brick. This contains all the flavours and prevents the juices from spitting out into the oven. The oven must be cold when you put the brick in. Never put a clay brick into a hot oven as the brick has to warm up, which it does quite quickly.
Pour a small amount of olive oil into one-half of the brick. Cut a garlic clove in half and smear the oil over both sides of the brick. You don’t need too much, just enough to prevent the bird from sticking. Take out the bag of giblets from inside the chicken (Free Range Creedy Carver have these neatly contained in a little bag, which you can use to make a nice chicken stock). This recipe works really well with the standard barn reared Creedy Carver too.
Put the lemon half and several cloves of garlic inside the chicken. Put the chicken into the bottom half of the brick. Smear some olive oil over the breast and legs. Put a generous amount of black pepper, sea salt (Cornish Sea Salt really is the best!) and Herbs de Provence over the oiled breast and legs. Put the top half of the brick over the bottom half and place in the oven. Set the over to 180 C (200 for the chicken brick) and leave for 20 minutes per pound plus 20 minutes, or 45 minutes per kilo plus 20 minutes (depending on the size if the chicken).
You can forget about the chicken now while you prepare your favourite stuffing. Easy? We think so. If you’ve never tried roasting a chicken in a brick, you really should. The flavours are simply amazing, and it’s not just for chicken!