The Devonshire Red Chicken
Chicken as it should be
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Chicken with spice and yoghurt
Developed by Michelin-star chef Mark Dodson of The Masons Arms, Knowstone, Devon.
Ingredients
- 1 Devonshire Red chicken brick
- 1x 1.7kg Devonshire Red chicken
- 1 lemon, juiced and zested - keep the lemon shell for flavouring the chicken
- 50g tomato puree
- 10g Garam Masala
- Salt
- 200g natural yoghurt
- 1 small bunch Coriander
Directions
- Soak the chicken brick in water for 15 minutes before needed.
- Trim and prepare the chicken.
- Make a paste from the lemon juice, zest, tomato puree, Garam Masla, 3 pinches of salt and 100g of the yoghurt.
- Season the inside of the chicken. Place the two half lemons inside the body cavity.
- Place chicken inside the brick, place onto a tray and in a cold oven and heat to 180c (350f). Leave for 1hr 45mins
- Remove the chicken from the brick and leave to rest before carving
- Drain and pass the cooking juices through a fine sieve, and remove any excess fat.
- Into the juices stir the remaining yoghurt (100g) and about 2g of chopped coriander leaves.
- Carve the chicken and spoon the dressing over the top.