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| Slow Roast Chicken with Lemon and Chilli Serves 4 to 6 1 large chicken, 1.5 to 2.25kg 4 cloves of garlic, peeled and crushed or grated 1 red chilli, deseeded and finely chopped  1 tsp salt Juice of 1 lemon (about 60m1) 2 tbsp olive oil Sea salt for sprinkling on the chicken For the gravy 300m1 chicken stock Squeeze of lemon juice Salt and freshly ground black pepper Preheat the oven to 160 deg C, Gas mark 3. Using sharp kitchen scissors, cut along both sides of the backbone and discard the backbone (or put it into your stockpot). Place the chicken on a roasting tray, skin side up and, using your hand, press down on the breastbone to flatten the chicken. In a small bowl, mix together the garlic, chilli, paprika, salt, lemon juice and olive oil. Using the point of a sharp knife or skewer, make deep holes all over the chicken. Spoon or pour the flavoured oil all over the chicken, making sure it gets into every crevice. Sprinkle with sea salt. Roast in the oven for 2 hours, basting every now and then, until the chicken is tender and completely cooked. Transfer the chicken to a serving plate and leave it to rest in a warm place, while you turn your mind to the gravy. To make the gravy, place the roasting tray directly on the hob on a medium heat, add half the stock and bring to the boil, whisking to release the sweet juicy bits that have stuck to the tray. When it comes to the boil, pour into a small bowl or heatproof glass jug. Add one or two ice cubes to draw the fat up to the top so you can spoon it off and discard it. Pour the juices into a small saucepan, add the remainder of the stock, bring to the boil, add the lemon juice and season to taste. If it’s a little watery, boil for another couple of minutes. Carve the chicken and serve with the gravy and vegetables of your choice. From: Rachel’s Food For Living (HarperCollins, $49.99) 
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