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