Largely for my own reference for next year, here are the details on Christmas lunch. Chicken: 2.5kg Label Anglais chicken from Wyndham House Poultry at Borough market. Stuffed with a quartered lime, olive oil and sea salt on the skin, then 2.5 hours at 190°C except for an interlude at 220°C halfway through when the potatoes went in, and 15 minutes to rest. Rather overdone, but pretty tasty (however see Gravy below). 7/10. Gravy: At first appeared like a disaster, as there were no juices left in... read more
