There was a time when chicken was regarded as a delicacy, and it was a real treat for working class families to enjoy at Christmas. Then came Sir Antony Fisher, a decorated World War II fighter pilot, who founded Buxted chickens and put chicken dinners within reach of ordinary families. Then came American influence and turkey ousted chicken as a popular Christmas choice. I always cook a goose, preferring its livelier taste and texture.
I served up a chicken at a pre-Christmas meal. It was free range, and I stuffed it with bread, sage and parsley stuffing before giving it an hour and 20 minutes in a 170 fan oven. It came out beautifully brown. I roasted potatoes in goose fat to go along with it, and served it with garden peas and carrots, both with a dash of butter, and with a chicken gravy.
After a long pause I served up Key Lime pie, reminding me of many happy times in the Florida Keys.