Zero waste roast chicken

Step 1/5

• 2 whole chicken

• bowl (large)
• scissors
• knife
• paper towels
• oven

Preheat the oven to 230°C/450°F. Spatchcock the chicken to lay flat, reserving the spine and any other trimmings for stock, rather than throwing it out. Pat the chicken skin dry with paper towels.

Step 2/5

• 5 tbsp olive oil
• 4 tsp flaky sea salt

• baking sheet
• pastry brush

Place chicken on a baking sheet. Rub the skin with oil, then season the whole chicken, including the under-side, with flaky sea salt. Transfer chicken to the oven and cook for approx. 40 min., or until the skin is crispy.

Step 3/5

• aluminum foil

You can also roast the offcuts from spatchcocking the chicken, and reserve them to add to your stock. Remove chicken from the oven and cover loosely with foil and reserve the roast chicken juices.

Step 4/5

• 1 lemon
• 60 g butter
• 2 tbsp caper
• 4 tsp flour
• 160 ml white wine
• 160 ml water
• 4 tsp honey
• salt
• pepper

• frying pan
• fine grater
• cooking spoon

Zest lemon. Add half of the butter to a frying pan. Add capers and fry until crispy, then remove them from the pan. Add approx. 5 tbsp of the chicken roast juices and remaining butter to the same frying pan, set over medium heat. Once the butter has melted and is heated, add flour and stir until dissolved and bubbled. Add white wine and water and stir well, letting it bubble until it thickens slightly. Add lemon zest, juice, and honey. Season with salt and pepper.

Step 5/5

• parsley (for garnish)

• plate (large)

To serve, carve the chicken into legs, wings, and breast meat. Pour the sauce into a dish, place the chicken pieces on top, crispy skin facing up, and garnish with parsley and crispy capers. Rather than throwing away the chicken carcass, add bones to a large pot with aromatics to make home-made stock. You can also re-roast the carcass in the oven to deepen the flavor.

Enjoy your meal!