Recipes

From the RSPCA Freedom Food Celebrity Recipe Collection by Rose Gray. An Italian twist on roast chicken.

Serves 2

    1 small free-range Freedom Food labelled chicken, about 1½ kg/3lb
    Sea salt and freshly ground black pepper
    10 bay leaves, fresh if possible
    1 lemon, washed, dried and thinly sliced
    115g/4oz pancetta, thinly sliced - about 8 slices
    1½kg/3lb natural coarse sea salt (enough to cover the bird at least 1cm thick at the top)

For the salsa verde

    ½ bunch flat-leaf parsley
    handful of fresh mint leaves
    1 garlic clove, peeled
    2 tbsp salted capers
    3 salted anchovy fillets
    1 tbsp red wine vinegar
    3 tbsp extra virgin olive oil
    1 tsp Dijon mustard
    sea salt and freshly ground black pepper

For the braised Swiss chard

    500g/1lb 2oz Swiss chard
    sea salt and freshly ground black pepper
    2-3 tbsp extra virgin olive oil

Method

Pre-heat the oven to 190C/350F/Gas 5

Wash chicken well inside and out, and dry with paper towels. Season and push half a handful of bay leaves and lemon slices into the cavity. Arrange pancetta over the breast and legs.

Cover the bottom of a stainless-steel saucepan or casserole with 1cm of coarse sea salt. Place the chicken on top, it should fit snugly into the pan. Cover completely with salt, packing it down the sides, filling the spaces between the chicken and pan. Sprinkle the salt with 2tbsp water, and put in the oven, uncovered, for one hour.

Test for doneness by breaking off part of salt crust and inserting the point of a knife into the leg – the juices should be clear and the meat moist but not pink.

Remove salt crust from the bird and brush off excess salt. Take pancetta off the breast, cut the bird in half, and serve one-half per helping, with some of the pancetta. Serve with salsa verde, Swiss chard and extra virgin olive oil.

To make the salsa verde, use a food processor to chop the parsley, mint, garlic, capers and anchovies until roughly blended. Transfer to a small bowl and add the vinegar. Slowly pour in the olive oil, stirring constantly, and finally add the mustard. Check the seasoning.

Cook the chard for 5 minutes in salted, boiling water or until tender but still a little al dente. Drain, season and pour over extra virgin olive oil.