Forage Fine Foods Pontack and Potager Chicken

Liz Knight’s range of Forage Fine Food Rubs and Sauces is so useful to have in the larder. For a quick, easy, frugal way to add intense flavour and depth to your cooking we highly recommend her Pontack Sauce and Potager Herb Blend.

Here is our favourite Sunday lunch recipe – a roast chicken we marinade in Pontack sauce and a generous helping of Liz’s magic mix of lovage, savory, hyssop, lavender, rosemary and thyme, evocative of British kitchen gardens of old.

If you start this recipe the night before, allowing the flavours to infuse, you can be assured of the most amazing fragrance and flavour when you come to serve it

For four people you will need:

1 free range chicken, with giblets, washed and trimmed

1 onion, peeled and quartered

Olive Oil

50 ml Pontack Sauce

1 heaped tbsp. Potager Herb Blend

2 cloves of garlic, peeled and halved

Sea salt and black pepper

50ml good white wine

Fresh herbs for decoration


The day before serving, place your chicken on a roasting tin, with the giblets, and position the onion pieces inside the cavity.

Rub the outside of the chicken with the olive oil, Pontack sauce and Potager Herb Blend.

Place the garlic pieces on the chicken. Cover in foil and chill for 24 hours.

The next day bring the chicken up to room temperature. Pre-heat the oven to 200 degrees C. Season the chicken with sea salt and pepper.

Roast the chicken in the hot oven, with no foil for the first 20 minutes. Baste with the juices in the pan, adding a wine-water mix {50/50) to create gravy and steam.

Baste every 20 minutes, and cover the chicken with foil if it gets too brown.

At the end of cooking, after about an hour, all the bird’s juices should run completely clear.

Leave the cooked chicken to rest before decorating with fresh herbs, carving and serving with the strained gravy juices.

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