Juicy, full-flavoured chicken with lovely crisp skin. Wild garlic season is upon us, and this Saturday chicken (lørdagskylling – the classic Danish weekend roast chicken) really benefited from it, as I tucked plenty of the leaves in among the chicken pieces while it cooked.
I also chose to cook our Saturday chicken on the barbecue, over gas – you have to make the most of the fine weather now that barbecue season is under way.
It is well worth buying a good, large free-range chicken – the flavour is something else entirely compared with the frozen ones at the supermarket, and you really get your money’s worth: juicy, tender meat and far more flavour.
