roast chicken!

I roasted a whole chicken breast side down for a change. Salt and the zest of one lemon ground together and rubbed underneath the skin, with sprigs of rosemary placed under the skin. Sprig of rosemary, a few garlic cloves and the lemon placed in the cavity. Butter and salt and pepper to season the outside of the skin and roasted in a good slosh of white wine.  A 2kg chicken at 200C for 1 1/2 hours. In the final 15 minutes I turned it breast side up to get the skin all nice and crunchy. Perfect!  I can hardly wait to try the Nigel Slater recipe where a chicken is chopped in half and then roasted hmmm must try this week.  Meanwhile we had a little old lady for dinner who spent 22 years living in Bolivia. She was cooking a chicken in a pressure cooker and suddenly the lid hit the ceiling and the chicken flew out the door!  Goodness. I wondered why they had to use pressure cookers in the first place apparently the meat was tough as old boots.