The Grimoire: Excalibutter Roast Chicken

The Grimoire: Excalibutter Roast Chicken

Butter up and baste your big birds.

A flavour concocted by a court mage for a legendary king's table, Excalibutter is the rub for the showpiece bird: the Sunday roast, the Christmas turkey, the chicken everyone's gathered to eat. Buttermilk-rich and gently spiced, it turns crisp skin into the best part of the meal.

What you'll need

• 1 large whole chicken (or turkey crown)
• 2 tbsp oil or softened butter
• Excalibutter, generously
• 1 kg potatoes, for the tray

The method

1. Pat the bird really dry. Rub all over with oil or soft butter.
2. Work Excalibutter into the skin and inside the cavity. Cover and refrigerate overnight for the best result, the skin dries and seasons right through.
3. Bring it to room temperature, then sit it in a roasting tray with the potatoes tucked around it.
4. Roast at 190°C fan until the juices run clear and the thickest part reaches 74°C internal (around 1 hr 20 for a medium chicken).
5. Rest, covered, for 15 minutes. The potatoes will have drunk up every drop.

Sage's tips

• Spatchcock the bird for faster, more even cooking and even more crisp skin.
• One-tray feast: no need for separate roasties, the spuds cook in the seasoned juices.

Excalibutter — 70g · Mild · Butter up and baste your big birds! · Contains: Milk, Celery, Mustard. [Add to cauldron →]