Untested - Chipits Noël Crisps

A family recipe that is also a popular commercial recipe! My family has starting divvying up expertise in what have become traditional Christmas desserts for our clan. This is from my sister, who uses maraschino cherries. I have candied cherries on hand, so I'll be using those.

1/2 tasse beurre

3/4 tasse sucre blanc

1 oeuf

1/2 c. à thé extrait d'amande

1 1/4 tasse farine

1/2 c. à thé baking powder

1/2 c. à thé sel

1 tasse semi-sweet chocolate chips

3/4 tasse coconut

3/4 tasse cerises maraschino coupés (or candied cherries) - try dried cranberries, maybe reconstituted in alcohol?

1. Cream butter and sugar.  Beat in egg and almond extract.
2. Combine flour, baking powder and salt in another bowl.  Stir creamed mixture into flour mixture.  Mix in chipits, coconutand cherries.  
3. Wrap and put in the refrigerator to rest for one hour and up to 72 hours.
4. Drop from teaspoon onto ungreased cookie sheet.
5. Bake at 350F for 12 to 15 minutes.

Pumpkin and Chèvre Pithivier - Testing

http://food.ninemsn.com.au/recipes/ipumpkin/8347792/roasted-pumpkin-goats-cheese-pithivier

1 - I made this as a vegetarian alternative at Christmas. I may have been rushing a bit, trying a new recipe and all - I didn't mash the pumpking, and the chunks were distracting when eating. It was good with the chèvre, but I forgot to season and I think I forgot the thyme!

2 - The shape is fun and different, and in doing a little more research to improve the instructions for the dough, I discovered there are all sorts of variations. And, in fact, it is an Epiphany dessert, Galette des Rois. The name of this type of pie comes from the place where it originated in France, a commune of the Loiret.

1lb 4 oz pumpkin, peeled and diced
1 tablespoon olive oil
4 sprigs fresh thyme, minced
1/2 tsp salt 

1/4 tsp pepper
1 recipe for a savory pie crust
4 oz soft goat's cheese
1 beaten egg

1. Preheat the oven to 375F. 
2. Line a baking sheet with parchment paper and evenly space the pumpkin cubes on it. 
3. Drizzle with a little olive oil and season with salt and pepper and sprinkle with thyme leaves. 
4. Turn the pieces occasionally to avoid burning. 
5. Bake the pumpkin for about an hour, or until cooked and starting to brown. Allow it to cool and then mash.
6. Preheat the oven to 400F.
7. To create the characteristic domed pie, divide the pie dough into roughly two equal portions. 
8. On a lightly floured surface, roll out the pastry to about 1/4" thick. Cut out a 10" circle and place on a rimmed baking sheet. With the dough that you've cut off, add it to the other ball of dough. 
9. Roll out the second ball of dough to the same thickness.
10. Spoon the cooled roasted pumpkin into the center of circle of dough, leaving about 3/4 to 1 inch all around. 
11. Crumble the chèvre on top. 
12. Go around the disk of dough with a wet pastry brush to well moisten.
13. Gently lay the larger circle of dough overtop, being sure to encase the filling underneath.
14. Go around and pinch the edges as a first pass. Go around again with a fork, pinching again, to make sure the seal is tight and uniform (as much for the practicality as for the aesthetics).
15. Brush with the beaten egg and set aside in the fridge for 20 minutes before baking.
16. Set your oven rack to the bottom position. When heated and the pie cooled, take the pie from the fridge and bake immediately for 35 to 40 minutes or until a deep golden brown.

Untested - Cumin Roasted Beets

http://www.vegetariantimes.com/recipe/cumin-roasted-beets/

Testing - Harissa Chicken Thighs baked with Chickpeas and Squash

http://www.bonappetit.com/recipe/pan-roasted-chicken-with-harissa-chickpeas
http://www.bbcgoodfood.com/recipes/2121652/harissa-chicken-traybake

1 - I changed the chicken thighs to options. The only thing this will really change is likely to be the cooking time. I also re-ordered and re-wrote the instructions to make it a bit clearer.

1 small winter squash, cut in eighths and seeded
1 tablespoon vegetable oil
3lbs of chicken, bone-in, skin-on (a whole chicken in pieces or just thighs or just breasts etc)
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 1/2 cups of cooked or canned chickpeas
¼ cup harissa paste
½ cup+ chicken broth
¼ cup chopped fresh flat-leaf parsley
Lemon wedges, for serving

1. Preheat the oven to 425°F. 
2. Drizzle the squash with oil, salt and pepper and roast in the oven, occasionally turning the pieces to avoid burning - partway through you'll be adding the chicken and the sauce.
3. Heat the Tbsp of oil in a large skillet until is starts to smoke. Season the chicken with salt and pepper. Cook until browned, working in batches if the pan gets too crowded, about 5 minutes per side; transfer the browned chicken to a plate. 
4. To the hot pan oil and chicken dripping, add the onion and cook until softened, about 3 minutes. 
5. Add the garlic and stir until it starts to get fragrant. 
6. Lower the heat, then add the tomato paste and cook, stirring, until it begins to darken and stick to the pan, about 1 minute. 
7. Add the chickpeas, the harissa, and the broth. Bring it to a simmer, moistening with a little more broth if the sauce gets too thick.
8. Transfer the chickpea sauce to the roasting pan with the squash, evening everything out, and nestling in the chicken pieces, skin side up. Roast until the chicken is cooked through, 20–25 minutes, and the squash is tender. Top with parsley and serve with lemon wedges for squeezing over.

Chocolate Beef Stew (Spezzatino di manzo al cioccolato) - Test 1

http://www.gingerandtomato.com/ricette-carne/spezzatino-manzo-cioccolato-rinnovare-piatto-classico/
https://www.edamam.com/recipe/spezzatino-di-manzo-al-cioccolato-beef-stew-with-chocolate-c0044ab4445865c65d2c4969d629c422/
http://www.cookingchanneltv.com/recipes/david-rocco/spezzatino-di-manzo-al-cioccolato-beef-stew-with-chocolate.html
https://www.saporie.com/it-it/spezzatino-di-manzo-e-cioccolato.aspx

My first foray into Italian cookery (thank you Google Translate!).  The original recipe calls for 2 glasses of brandy, which I've translated into 2 fl. oz. I'll also have to document how much sage and thyme I use, as well as salt, and maybe a ballpark idea for the stock? And what kind of stock?

1 - Super positive reaction. Forgot to record the salt quantity. I think 1 tsp? I thought it would be oversalted, Ben liked it.
2 - I altered the ingredients a bit and recorded it.

3 - This went well. Actually, apparently. I made it with mashed potatoes again, and Ben really enjoyed it, but I wasn't feeling well, so I didn't have any!

3 Tbsps extra virgin olive oil
4 oz diced bacon (about 4 slices)
2 Tbsps flour
1 lb stewing beef cut into 1" chunks
2 fl. oz. sherry or apera
2 sprigs sage
2 sprigs thyme
Beef stock, enough to just cover the meat (depends on size of pan)
1 tsp salt
1/2 tsp pepper
1-2 4 oz dark chocolate

1. Brown the bacon in the oil.
2. Flour the pieces of meat and cook in batches to brown on both sides (if you put it all in the cubes will be crowded and steam instead of brown).
3. Add the brandy and let it evaporate. Add salt, pepper and herbs.
4. Add the broth, so that the meat is covered, and cook over low heat until the meat is cooked about 1 1/2 to 2 hours.
5. When cooked, chop the chocolate and sprinkle it into the pot. Let it melt over low heat, another 10 - 15 minutes. 
6. Stir well to blend the chocolate into the sauce and serve warm. Goes very well with mashed potatoes.
7. NOTE: Excellent with mashed potatoes.

Untested - Chocolate Angel Food Cake

http://www.seriouseats.com/recipes/2013/01/chocolate-angel-food-cake-recipe.html
http://allrecipes.com/recipe/8252/chocolate-angel-food-cake-i/
http://www.marthastewart.com/334175/chocolate-angel-food-cake
http://www.tasteofhome.com/recipes/contest-winning-chocolate-angel-food-cake
http://www.food.com/recipe/chocolate-angel-food-cake-28138
http://www.melskitchencafe.com/ethereal-chocolate-angel-food-cake/

Most recipes call for 1/4 cup cocoa powder - I opted for the 1/3. Generally it looks like you want about a cup of flour for a regular cake, and if adding cocoa flour, subtract the amount of flour by the amount of cocoa used. Since I'm adding a third and using three quarters of a cup of flour, I hope it doesn't screw things up! If it does, I will eat the cake and try again!

1/3 cup cocoa powder
1 1/4 cups granulated sugar
3/4 cup flour
1/4 teaspoon  salt
12 large egg whites
1-1/2 tsp cream of tartar
1-1/2 tsp vanilla
Set the oven rack to the middle position and preheat the oven to 325F.
In a medium bowl, whisk together the flour, cocoa, sugar and salt.
If you have a mixer, place the egg whites and the vanilla into the mixer bowl. Beat the egg whites and vanilla on medium-high until the mixture is just frothy, about 1 minute.
Sprinkle in the cream of tartar and continue beating on medium-high until soft peaks form, another 2-3 minutes.
Slowly add the sugar, waiting between additions until it's fully incorporated.
Continue beating until the whites are stiff and glossy but not dry, about 3-5 minutes.
Gently fold the dry ingredients into the beaten egg whites, gently to avoid breaking too many air bubbles in the egg whites.
Pour the batter evenly into an ungreased angel food cake pan and smooth the top.
Bake for 40-45 minutes, until the top of the cake is golden brown, the cake springs back when lightly touched and the cracks are dry to the touch.
Once baked, put the cake on a cooling rack for 5-10 minutes, then upside down to cool completely (about 4 hours).
Once cooled, slide a knife around the edges of the pan and gently remove the cake.

CHOCOLATE FLUFF FROSTING:
2 cups heavy cream
1 cup sifted confectioners' sugar
1/2 cup baking cocoa
Dash salt
In a large bowl, beat the cream until it begins to thicken.
Add the sugar, cocoa and salt; beat until stiff peaks form.

Test 3 - Vegetable Omelette - Parsi Omlate

http://www.food.com/recipe/vegetable-omelette-parsi-omlate-386573

1 - This is Madhur Jaffrey's excellent recipe for what she calls an omelette and I call an egg... pie... thing... miracle. There is no flipping to create a half-moon shape; what you get is a fluffy, flavorful pan-ful of heaven. I only use 2 Tbsp of oil instead of her 5 Tbsp and the result is still amazing. Enjoy!
2 - Since my discovery/suspicion that chives replace onions in the spring and summer, I tried replacing the onion in this recipe with some of the robust chives in our little garden, and it was great! I am adding it as a seasonal option (since globe onions do start to ripen in the late summer and early fall, when tomatoes and zucchini are available).

3 - This makes a good base for different flavors replacing the cumin and chilli for Italian or French or Mexican flavors. In any incarnation, having something fresh and crunchy to accompany it makes for a nice lunch dish.

1 lb zucchini, grated
3⁄4 + 1 tsps salt
1 medium onion, finely chopped
    OR
1 cup chives, finely chopped
1 medium potato, diced 1/4 inch pieces
2 + 1 Tbsps vegetable oil
1 hot green chilli pepper, minced
1 large tomato, chopped
1 1⁄2 tsps ground cumin
1⁄4 tsp cayenne pepper
ground black pepper
9 eggs
3 Tbsps fresh parsley or 3 tablespoons cilantro
1⁄4 tsp baking powder

1. Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a collander for 30 minutes, then squeeze all the liquid out. 
2. Meanwhile, chop and measure out the remaining ingredients - it makes the rest so much easier: prepare the onions and the potatoes; chop the tomato; mince the chili; measure out the cumin, cayenne, black pepper; break the eggs in a bowl; measure out the salt and baking powder.
3. Now that everything is chopped, measured and squeezed, heat some oil in an 8 inches fry pan. 
4. If using onion: fry the onion and potato and chilli over medium heat until potatoes become just soft. 
5. If using chives: fry the potatoes and chilli (add more chilli if you want it hotter) and fry until potatoes become just soft. Add the chives to the ingredients in step 6.
6. Add the squeezed zucchini, tomato, cumin, the rest of the salt, cayenne, and a generous amount of black pepper (if using, and chives). Stir until tomato becomes soft. Set aside.
7. Whisk the eggs until frothy, then dump in the cooled vegetables along with some finely chopped parsley or cilantro. 
8. Sprinkle in the baking powder, making sure it dissolves completely.
9. Wipe clean your fry pan, add the last tablespoon of oil. When the oil is hot, set the temperature to med-low, pour in the egg mixture. Cover the pan and cook for 15-20 minutes or until the centre gels. 
10. (Optional) Here's the tricky part. You have to flip the whole pan over to slide the omlate back into the pan to cook the top. To do this, use a dinner plate, place it over the pan, holding it with one hand, and use the other to lift and flip the pan. The bottom of the omelet should be a beautiful brown. Now, slide the omelet back into the pan so that the browned part is on top and cook another 5 minutes or so, uncovered. Flip it onto a plate again to serve.

Velouté of Sweet Turnips - PUBLISHED

http://www.craigieonmain.com/?p=1093

1 - Ben thought is was fine, but Erica and Chad really liked it. Ben's suggestion was some herbiness, I thought maybe fresh tarragon on top, but then it would have to be a summer/fall soup so that both the turnips and fresh tarragon are available.
2-Just because of circumstances, I was short a half pound of turnip, which actually appears to have improved the flavour for the less enthusiastic about the vegetable.

2lbs 8oz sweet turnips peeled and diced
1 leek – small dice
4 cups chicken stock
¼ lb butter
1 cup crème fraîche
3/4 to 1 tsp salt
1/4 tsp white pepper

1. Melt the butter and add the leek. Set at a medium-to-low temperature to poach the leek until it's soft.
2. Meanwhile bring the stock to a boil and put in the diced turnips. Set to simmer.
3. When the turnips are thoroughly cooked, dump in the leek and butter, the crème fraîche, the salt and pepper.
4. Blend, season, and pass through a strainer.
5. Adjust the thickness of the soup with whatever liquid remains in the pot.
6. Serve hot with fresh snipped chives.

Untested - Amaranth Tortillas

http://www.food.com/recipe/amaranth-tortillas-gluten-free-301202
http://www.greengemhealth.com/?p=1072

1¼ cups amaranth flour
½ cup water
¼ tsp salt
1 tsp chili powder

1. In a small bowl, mix the amaranth flour, salt and chili powder.
2. Stir in water, then evaluate the consistency.
3. The dough should be soft, but not wet, and mold easily into shapes.
4. The dough will easily form a ball as you stir it.
5. If necessary, add a bit more flour or water to achieve the proper consistency.
6. Pinch off balls of dough the size of golf balls.
7. Roll them in additional flour to coat well.
8. Knead each ball a bit as you pat or roll it into a flat circle that's about ⅛" thick and 5" to 6" across.
9. Repeat with all dough.
10. Heat a heavy nonstick frying pan or griddle. Use no oil.
11. Place each tortilla in the hot pan, and cook for a few minutes on each side.
12. Tortillas should become lightly brown and start to appear dry. Cool on wire racks.

Herbes de Provence blend - PUBLISHED

1 - didn't have dried oregano, so I substituted with marjoram, and it seems pretty good!

2 - Previously I only had powdered rosemary, and this time I made the mix with whole dried leaf. Way too much at 1Tbsp in my opinion. - Made a new mix and trying it at 2tsps rosemary.

1 Tbsp dry savory leaf
2 tsps dry rosemary leaf
1 Tbsp dry oregano leaf or marjoram?
2 tsps dry thyme leaf
1 tsp dry basil leaf
1 tsp dry lavender flower

1. Coarsely grind the rosemary leaf in a mortar and pestle.
2. Mix together and store in a dark jar with a tight lid in a dark, dry place.

Untested - Chocolate Atole

We're thinking of growing amaranth. However, other than making porridge with the seeds, I don't know what to make with it, and I don't want to just use it as a wheat flour substitute. I've started to research traditional uses. I'll not write the whole history here, but it was cultivated at least by the Aztecs. Therefore, I've started to search for recipes from the Morelos, Puebla, Tlaxcala, and Oaxaca provinces of Mexico. The first thing I was attracted to was the drink Atole, which can be prepared, apparently, in myriad fashions. Here's an initial interpretation with (of course) chocolate, apparently the food that was for Aztec Royalty. Seems appropriate that I should make it. :)

https://books.google.ca/books?id=SK2YCAAAQBAJ&pg=PA45&lpg=PA45&dq=atole+recipe+amaranth+chia&source=bl&ots=r2oMvQIPQh&sig=16c1gzDl7sWOXKyCkKVxqEJA4I0&hl=en&sa=X&ved=0ahUKEwiCmrj4m9_JAhUHuBoKHXGfBRgQ6AEIIjAB#v=onepage&q=atole%20recipe%20amaranth%20chia&f=false
http://www.versagrain.com/amaranth-atole-recipe.html


4 cups milk
1 cup water
1/2 cup amaranth flour
3-4 Tbsps brown sugar
pinch salt
2-3" cinnamon stick
3.5 oz 70% dark chocolate, chopped
1/2 tsp vanilla extract
Optional
2 cloves
a pinch of chipotle chilli powder

1. The amaranth flour will clump quite readily, so add the liquid very slowly and whisk vigorously between each addition.
2. In a bain-marie (double boiler) heat the mixture, stirring often, until it just starts to thicken.
3. Add the chocolate, sugar and spices and continue stirring until it just starts to boil and all the ingredients are melted.
4. Remove the cinnamon stick and cloves before serving in mugs.

Testing - French Onion Soup

http://www.canadianliving.com/food/onion_soup_with_gruyere_croutes.php

I think this needs no alteration. Canadian Living has some really good recipes, or at least, they are to my liking, so I don't have to make any real changes. I want to record this one, and make sure I can reproduce it.
1 - I spoke too soon about this recipe being perfect. I tried doubling the recipe to freeze some for later use, and realized there are a couple of points where it could be improved, namely - cooking the onion in a wide pan to allow for moisture to evaporate and get proper browning of the onions. Also, a wide pan would be useful when adding the wine since it has to evaporate, also.

3 Tbsp olive oil
1 Tbsp butter
6 large onions, thinly sliced (about 3 lbs)
2 cloves garlic, thinly sliced
1 Tbsp chopped fresh thyme
1 bay leaf
1/4 tsp salt
1/4 tsp pepper
1/2 cup dry white wine
4 cups beef stock
2 cups water
8 baguette or Wonder bread slices
1 1/2 cups grated Gruyere cheese
1/4 cup chopped fresh thyme or parsley

1. In a wide shallow pan, heat the oil and butter over medium heat; cook the onions, stirring, until rich, golden-brown, about 40 minutes.
2. Add the garlic, thyme, bay leaf, salt and pepper; cook for another 5 minutes. 
3. Add the wine and bring it to a boil; cook until no liquid remains. 
4. Transfer the onions to a large soup pot. Stir in the stock and 2 cups of water; bring to boil. Reduce heat, cover and simmer for 20 minutes. Discard bay leaf.
5. Broil the bread slices on a baking sheet until golden, about 2 minutes. Sprinkle with the Gruyere; broil until melted and golden-brown, about 3 minutes.
6. Float broiled bread on each serving and sprinkle with more thyme or parsley.

Untested - Basic curry powder

http://spicemountain.co.uk/recipe/basic-curry-powder/

2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cayenne pepper

Curried Acorn Squash Soup - PUBLISHED

http://www.food.com/recipe/acorn-squash-bisque-263891
http://www.food.com/recipe/delicious-acorn-squash-soup-71141
http://www.food.com/recipe/acorn-squash-soup-329282

1 - This makes a delicious and sweet soup (really good with whole grain crackers and cambonzola cheese). I just have to figure out the right ratio for the stock to get a pleasing consistency.
2 - Everthing going swimmingly! And paired with cambonzola is still good.
3 - Ok, That's it. Sweet and spicy and creamy. Very nice. One more time and it's ready to publish! To be honest, I grew acorn squash specifically to make this soup.

1 Tbsp butter
1 medium onion, finely chopped
2 lbs acorn squash
1⁄2 teaspoon dry dill weed
1⁄4 teaspoon curry powder (can use more to taste)
1 pinch cayenne pepper
3 cups chicken stock (+ potentially more at the end, see point 6)
1⁄2 cup heavy cream
1/2 tsp salt
1/4 tsp pepper

1. To bake the squash, cut it in half, scoop out the seeds and cover the cut sides with oil. Turn over onto baking sheets and bake at 425F for 20-30 minutes. Allow to cool before scooping out the flesh.
2. Once the squash flesh has been scooped out, sauté the onion in the melted butter. 
3. Add the squash and the spices, mixing well. 
4. Add the stock, stir to combine, and simmer for 20 minutes.
5. Blend until perfectly smooth.
6. Pour in the cream and mix, and bring the soup back up to a gentle simmer before serving. (add stock to get the consistency of heavy cream)
7. Add salt and pepper, adjust the seasoning, and serve.

Untested - Garlic Scape Soup

http://www.nytimes.com/2008/06/18/dining/185arex.html?ref=dining&_r=0

2 garlic cloves, chopped AND 1 handful of mustard greens or turnip greens or arugula, also chopped
OR
3 fat bulbs green garlic, root and green parts trimmed, outer layer removed, and chopped
3 Tbsp. unsalted butter
3 cups sliced garlic scapes (about 3/4 lb)
1 1/2 tsps fresh thyme leaves
3/4 tsp. salt, to taste
Ground black pepper, to taste
1 large Yukon Gold potato, peeled and diced
4 cups chicken broth
1 cup milk or thin cream
2 tsps lemon juice, to taste
Nutmeg (freshly grated is best)

1. In a soup pot, melt the butter over medium-high heat. Add the (green) garlic and sauté until translucent, about 3 minutes. 
2. Add greens, scapes, thyme, salt and pepper, and sauté for 5 minutes.
3. Stir in the potato and the broth, reduce the heat to medium, and simmer until the scapes and the potatoes are tender, about 20 minutes. 
4. Add the milk or cream, and purée the soup. 
5. Stir in the lemon juice and season with more salt and pepper. 
6. Garnish with nutmeg and thyme leaves, and serve hot.

How to use garlic scapes

http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html

As aromatics to replace garlic, or grilled, or blanched, etc.

Testing - Grilled Garlic Scapes

http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html

A handful of garlic scapes, cut to fit your pan
Olive oil (about 1 Tbsp)
Salt and Pepper
Lemon juice and zest (optional)

1. Toss the scapes with a little olive oil, sprinkled with salt, and pepper, to taste.
2. Heat a dry pan and when hot, put in the scapes and grill, without stirring, for a minute or so, then flip them to the other side and grill an additional minute.
3. Sprinkle with extra and maybe a bit of lemon juice and zest. 
4. They'll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically.
5. Serve immediately.

Curried Roast Chicken - Testing

http://www.food24.com/Recipes/Oven-roasted-curried-chicken-20091103

I made this once a long time ago and I think we liked it, but I consider it untested because I can't remember.

1 - The flavors are really nice but I did not grind all the ingredients, assuming that just grating them would be enough (ie ginger and garlic). I would like to actually grind them next time. I also brined the chicken with 1/4 cup salt and I think it oversalted the meat (the chicken was frozen in the morning and I wanted to thaw it for the evening meal). Pulling off the skin was super easy, I just did it with my hands starting at the neck and pulling away from there. It gets a bit challenging around the vent and the wings are really hard, but I didn't worry too much about them. 

3 lbs whole chicken, skin removed
4 Tbsps lemon juice
1 thumb-length piece of fresh ginger, grated
3 garlic cloves, finely chopped
2 red chillies, seeds removed, minced
1 tsp. salt
2 Tbsps olive oil
1 Tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. black pepper

1. Pre-heat the oven to 400°C 
2. Use a sharp knife to make two diagonal cuts into each breast, thigh and leg.
3. Place the chicken, with the breast facing upwards, in a roasting pan that has been lined with a piece of foil large enough to wrap the chicken.
4. Place the lemon juice, ginger, garlic, chillies, salt, olive oil, curry powder, cumin and coriander in a food processor or grind them into a paste using a pestle and mortar. Rub the paste all over the chicken and make sure you also rub it into the cuts. Leave the chicken to stand for half an hour so that the flavours can develop.
5. Season the chicken with freshly ground black pepper. Fold the foil over the chicken to form a parcel and place it in the oven for an hour.
6. Open the foil and baste the chicken with the juices in the roasting tin. Return the chicken to the oven, uncovered, for another half hour and serve.