Herbs: Roast Chicken with Thyme and Cream Cheese
Herbs and cream cheese slotted in under the skin along the breasts not only flavour the bird but also keep the flesh beautifully moist – and pushing the mixture in is not the fiddle it sounds. Thyme works particularly well, but ring the changes with tarragon, marjoram, dill or sage, being more moderate with pungent herbs such as sage.
Serves 4 For the underskin stuffing
75g cream cheese
2 tsp of thyme, finely chopped if necessary
zest of half a small unwaxed lemon
1 gar