Roast chicken with vegetables, sage and cider
by Martin Wishart
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Ingredients
Fresh Meat
2kg free-range chicken
Dairy
60g of unsalted butter, softened
30g of unsalted butter, cold and diced
Fruit & Vegetables
2 Braeburn apples
1 large carrot
1 large parsnip
4 shallots, peeled and cut in half
Beverages
400ml of dry cider
Spices & Dried Herbs
4 sage leaves
Store Cupboard
salt
white pepper, freshly ground