Minted Roast Chicken With Avocado
|Roasting chicken||3 Pound (1.5 Kilogram)|
|Mint||1 1⁄4 Bunch (125 gm) (1 Large)|
|Lemon||1 , juiced|
|Butter||1 Teaspoon (Leveled)|
|Double cream||1⁄4 Pint (150 Milliliter)|
Lay a large sheet of foil on a flat surface and sit the chicken in the middle of it.
Ease the skin away from the flesh of the breast and insert mint leaves between the flesh and skin.
Stuff any remaining mint inside the cavity of the bird.
Sprinkle lemon juice over the chicken and put the rind in the cavity.
Press pats of butter over the top of the bird, then wrap loosely in the foil, leaving room for steam.
Cook for 1-1 1/2 hours at 180°C/350°F/Gas Mark 4 until the chicken is done.
Peel and slice the avocado and place in a saucepan with the cooking juices from the chicken.
Heat gently, gradually adding the cream.
Cook the sauce for about 5 minutes, stirring without breaking the avocado slices.
Divide the chicken into four portions and serve with hot avocado and the sauce.