1950s roast chicken – Andy Cooks
A classic 1950s-style roast chicken—crispy skin, lard-roasted spuds, and sweet carrots. Served with peas and a rich Gravox gravy for the ultimate retro Sunday r
Ingredients
- 1.6kg whole chicken
- 100g lard, melted
- 1 tbsp fine salt
- 1 lemon, halved
- 1kg potatoes, chopped
- 1 bunch baby carrots, trimmed
- 400ml chicken stock
- 3 tbsp Gravox
- 2 cups frozen peas
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