Bryn Williams is looking forward to The Goodwood Festival of Speed which runs 26-28 June and where he can combine his love of cars with his passion for cooking. In his case, for the Library Lawn.
Of course, hospitality and foodservice is a major operation at the Festival of Speed: in all, it requires 125 Chefs and around 940 staff every day to meet the demands of guests, including:
- Drinks: 6300 Pints of Goodwood Lager, 2900 bottles of Veuve Clicquot, 2500 glasses of Pimms
- Food and ingredients: 2 tonnes – bacon loin, 5000 – sausages, 9000 – burgers, 22000 – brioche, 5000L – milk, 900 – local loaves pan artisan, 200kg – local cheese (Brighton blue and Charlton cheddar), 6100 – scones, 1500 covers – afternoon tea cake, 9000 – retail sandwiches, 8300 covers – afternoon sandwiches, and 4000 portions – cake to retail
Fortunately, Bryn Williams is responsible only for the delectable food in the Library lawn. H&C News is therefore delighted to bring the second of his Goodwood recipes to our readers – moving from Slow Roasted Shoulder of Lamb last week, to chicken this week.
Roast Chicken with Parsnips and Garlic
Delicious, succulent, garlicky chicken. Serve this with a generous dollop of Bread Sauce.
Serves 4
Ingredients
- 1 whole chicken, weighing about 1.5kg
- 6 parsnips, peeled, cored and quartered
- 1 head of garlic, broken into cloves
- 2 bay leaves
- 2 sprigs of thyme
- salt and freshly ground pepper
- 2 tablespoons vegetable oil
Method
- Preheat the oven to 180˚C/gas mark 4.
- Season the cavity of the chicken with salt. Place it into a large heavy-based saucepan. Add the bay leaves and the thyme and pour on just enough water to cover the chicken. Place the saucepan on a high heat and bring to the boil. Remove it immediately from the heat and leave the chicken to cool in the saucepan for 10 minutes. Then remove the chicken from the water and set aside on a wire rack to drip dry.
- Whilst the chicken is drying, place a roasting tin in the oven to get hot, about 10 minutes or so. Season the chicken generously with salt and pepper, and drizzle with 1 tablespoon of the vegetable oil. Place the parsnips and garlic in a bowl and season with salt and pepper and rest of the vegetable oil.
Remove the tray from the oven. Place the chicken in the middle and scatter the parsnips and garlic around it. Roast in the oven for 40–50 minutes or until the juices run clear.