CHICKEN
1 Chicken
3 sprigs Rosemary
3 sprigs Thyme
1 head Garlic
Salt

CHICKEN SAUCE
Chicken bones
200ml white wine
1.5 litres Chicken stock
3 shallots
4 cloves garlic
Thyme

ROSEMARY SALT
3 stalk Rosemary
Maldon salt

CHIPS
4 large chipping potatoes

LEMON MAYO
2 Egg yolks
1 tsp Dijon mustard
1.5 lemons juiced
150 ml Veg oil
150 ml Olive oil
Salt 

CHICKEN
Remove the wishbone, and the end two wing joins (flat & tip) and then cut out the back bone from the whole chicken. Cut through the breast bone & breast which will give you a chicken in 2 halves. 

CHICKEN SAUCE
To make the chicken sauce, cut up all the bones you removed earlier and roast them in a frying pan until golden brown.

Add in the shallots and cook until lightly coloured then add in the garlic and thyme and cook for a couple of minutes.

Deglaze with white wine and reduce by half.

Add in the chicken stock and cook at a simmer for 30 mins.

Strain off and reduce so you have 500ml approx remaining.

COOKING THE CHICKEN
Make sure the chicken is at room temperature before you start cooking.

Season the chicken all over with salt.

Set a pan over a medium to low heat, add a good glug of veg oil.

Place it skin side down in the pan.

Now wrap a brick in tin foil (hygiene purposes) and place on top of the chicken.

Cook slowly on the skin side until well coloured 15-20 minutes

At this stage, flip the chicken and cook on the other side for 10 minutes.

Finally flip the bird again, add in butter, Rosemary, thyme and garlic, cook so the butter is foaming, baste the chicken for about 5 minutes.

Turn off the heat and allow to rest for 15 minutes before carving.