Take a big fat free-range chicken and smother it in goose fat, a lot of salt and some black pepper. Heat your oven to 150C and pop it in for at least 2 hours, when the skin should be golden and crisp, the flesh unbelievably meltingly tender and succulent, and the cries of joy as you bring it to the table bordering on the worshipful.
I served this, after a starter of mussels and clams mariniere, with a simple dish of roasted tomatoes, roasted asparagus, great great baguette, garlic mayonnaise and some little new potatoes par boiled, then smashed and roasted with rosemary and a bit more garlic. Oh and a few bottles of red. And then a few more....
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