Meredith reminds me that today marks the Chinese New Year.
Chickpea shows his colors
She tells me in the Chinese lunar calendar it is the Year of the Rooster.
When I think about the date–28th January–I’m reminded that it is also marks what would have been my late brother Peter’s 69th birthday.
Peter (seated) directing an episode of Highlander.
I don’t remember Peter having much to do with chickens except that from time to time he most likely ate some.
Peter died almost 11 years ago–quite suddenly aged 58–while out walking his dog in Griffith Park in Los Angeles.
He was a TV drama director at the height of his powers with a great future.
They say that directing TV drama in Tinsel Town is a very stressful occupation.
So to mark Peter’s birthday and the Chinese New Year, here is a simple recipe for Roast Chicken that has served me well for years and features in my latest cookbook, Mediterranean Cooking for Diabetics.
Simple Roast Chicken
for 4
- 1 free range chicken–about a 3 pounder
- olive oil
- salt & pepper
- 6 bay leaves
- 3 cloves garlic–unpeeled and whole
- 1 lemon — halved
- 1 glass of white wine
- set oven at 190c
Rub the chicken with olive oil and season well with salt and pepper
Stuff the cavity with the with the bay leaves, garlic and lemon halves
Place in a roasting pan and into the oven.
Roast the chicken for about one-and-a-half hours.
Baste it about half-way through the cooking process.
It should be nicely browned and when pricked, the juices should run clear, not pink.
Remove from oven.
Pick up the bird with a pair of oven gloves and up end it, letting the juices run back into the pan.
This a little tricky–but worth it for the taste of the gravy.
Tip the pan carefully and spoon out excess fat/oil– leaving about a table spoonful in the pan.
Add the glass of white wine and scrape any residue sticking to the pan.
Gently stir over a lowish heat for 2/3 minutes.
(You can add some stock or more wine to make it go a little further.)
Taste the gravy and season as desired.
Robin Ellis 
I’ll be roasting the turkey I didn’t get to roast for Thanksgiving due to a fractured wrist. Turkey will be coming out of my ears, so I won’t be roasting any chickens for awhile.
Chairs.
So sorry to hear about Peter. I lost my brother two Christmas Eves ago whilst he was out walking, so I do understand. Must have had some interesting conversations, he being a director and you the actor, can just imagine your get together. Thank you for sharing. Blessings to you and your family. Shawdian
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Robin, we are so sorry for the loss of your dear brother.
There must be a sad coincidence of those born on Jan 28th;my beautiful Mom(also born on that day) left us at age 52 .
How blessed we are to have had them in our lives.
Prayers always,of course.But asking God to leave us with hugs and smiles instead of sadness and grief(which I confess that I am now more feeling).
A beautiful chicken,beautiful meal to help and soothe our souls.
Thanks to you and Meredith.
A sad loss of talent Robin and a tragic loss for you all as a family. Your brother was still a young man.
Is that a young Stuart Wilson pictured with Peter ? I remember the stir the caused when he appeared on our screens in the UK in ‘The Strauss Family’ in the 1970s. Rather like the appearance of Robin Ellis in ‘Poldark’ slightly later…….😊
Nice that you think of your brother. It’s sad that he died so young. My sister died when she was 2…I never knew her.
Chicken is a popular dish and a healthy one too like turkey.
Sounds delish! My mum used to make gravy by putting the roasting tin on the hob and her’s was always divine. Unfortunately it can’t be done on an induction hob.
What a lovely way to celebrate your brother and remember him with such a comforting and delicious feast. I will get a 3 pounder and do it this way and bring the scent of the med to wintery old Cornwall. Thank you for another uplifting recipe.
I know what it is like to lose a family member suddenly. I send you deepest sympathies as you remember your brother. I look forward to making this delicious chicken soon, and best wishes in the new year!
So nice to remember your brother at table and cooking, Robin. As for me chicken is a real challenge. Simple but not so simple. So I ended in buying the chicken in pieces. It does not come well roasted as yours, but I have read that you have some tricks like rubbing it with olive olive and salt and pepper before cooking, stuffing it with some ingredients, and after cooking adding the gravy. I will bear it in mind when I need to cook a whole chicken! Ciao
Thank you for sharing this story Robin. I lost my brother suddenly , three years ago. We have to remember the good things.
The recipe looks tasty!
As always Robin, your stories ‘hit the spot’ Thank you for sharing.
Year of the rooster…Have you looked up your year? It is the year of the snake. Both you and my late husband were born in 1942, but he was the year of the horse, as I am (me, born in Feb. 1954). Because you were born early January, and still in the year of the snake, it changes in February to the year of the horse, so he and I were both year of the horse, he being born Aug. 1942. He passed in May 1999, aged 56. I love him, and dream of him often. My current husband, born in 1957 is the year of the rooster….this is his year! Sorry to hear about your younger brothers passing. These anniversarys will be with us always! Not so pleasant ones, although.
Sounds great. Jamie Oliver had a recipe where you stuffed the cavity with lemons. My daughter made it a few times, before she became a vegetarian. I was very good!
Peter looks very like you, Robin. So sad to lose him at such a young age.
I roast chickens in exactly the same way, and now so do my husband, daughter and grand-daughter when I’m not feeling up to cooking. The latter is the gravy queen (age 16) but I’m afraid she does add a bit of gluten-free flour along with the wine!! I have been known to stuff a bunch of thyme into the cavity too, but I always think you taste more of the garlic and herbs when the meat is cold for some reason, but then I always prefer cold meat to hot!!
What a beautiful tribute to your brother. Wouldn’t you love to be sitting down, sharing that chicken with him? Oh, the legacy and memories they leave behind. The chicken really does look delicious.