Error during authentication for model gpt-4o-mini: Failed to create temporary account. Status: 403, Details: Forbidden
Ingredients
1.6 kg meat from a rotisserie chicken whole
4 tbsp butter at room temperature
200 ml sherry vinegar
200 g peas frozen
3 tbsp olive oil
0.5 tsp caster sugar
50 g raisins
15 g pack dill roughly chopped
50 g salad leaves mixed (we used rocket and chard mix)
100 g pine nut toasted
4 servings top
3 heads a mixture green red
3 heads a mixture green red
Equipment
oven
aluminum foil
Directions
Heat oven to 160C/140C fan/gas
Rub the chicken all over with butter and season well, inside and out. Sit it in a small roasting tin, pour the Sherry vinegar around, and cover with foil. Roast for 2 hrs.
Meanwhile, get all of the remaining ingredients ready. Boil the peas for 1 min until just tender.
Drain well, plunge into cold water to quickly cool, then drain again and set aside.
Once your chicken has roasted for 2 hrs, remove from oven.
Pour the juices into a jug, then increase oven temp to 220C/200C fan/gas
Roast for a further 20-30 mins (without foil) until golden.
Skim the fat from the juices, then boil until you have about 100ml of juices left. Stir in the extra tbsp of vinegar, olive oil and caster sugar, taste, then tip onto your serving dish with the raisins.
When the chicken has finished its second roasting, leave until cool enough to handle (or pop on a pair of clean rubber gloves), then tear the meat in large pieces from the carcass, onto the serving dish.
Add the dill, chicory, salad leaves, pine nuts and peas, then toss together with your hands.
