loads of fresh basil leaves, chopped
pepper
salt
olive oil
1 bottle brown brothers' dry muscat
1 chicken
Stuff most of the lemon zest and basil under the breast skin of the
bird. rub the rest over the chicken skin, season well, and place
breast down in a (fairly deep) roasting tin.
Roast 25 minutes at full blast, about 320'C. Then remove from oven,
turn breast side up, add more black pepper and baste with the lemon
juice and a very little bit of oil.
Cover the chicken with a layer of foil (edges tucked into the tin) and
a second layer (folded over the edges of the tin).
turn the oven down to 165 and roast for a further hour and a half or
so. The chicken should steam under the foil, rendering it utterly
moist and providing the basis for a lovely sauce.
Remove from the tin when done, sieve the juices which are left in the
tin, and add to a saucepan with a little slosh of wine. Boil very hard
and whisk until reduced to a nice emulsified sauce.
Serve the breast with skin on (cause it looks good with al lthe basil
under it), with boiled spuds and greens.
Then nyom to your heart's content while quaffing that lovely wine.
