Roast Chicken With Wild Garlic & Chicken Fat Mayonnaise

12th April 2018

Interview: Letitia Clark
Photographs: Maria Bell

This sublime chicken dish was cooked for us by the chef and author Gill Meller at his home on the coast of Devon.

Serves 4-6


1.5kg free-range chicken
50g softened butter
A glug of olive oil
Salt and pepper
A bunch of thyme and rosemary

A handful of wild garlic (optional)


1 egg yolk
2 tsp red wine vinegar
2 tsp Dijon mustard
Salt and pepper to taste
100ml chicken fat
120ml olive oil
A handful of wild garlic


Smear the chicken all over with the butter and oil and seasoning. Stuff the herbs in the cavity and throw over some wild garlic if you have it. Place in a baking dish and roast in an oven at 180ºC for 45 minutes per kilogram, plus an extra 20 minutes. When the chicken is cooked, rest it in a warm place for at least 10 minutes.

Ladle or pour off the clear fat from the roasting juices and reserve for making the mayonnaise. Save the remaining meat juices to pour over the carved chicken.

Place the yolk, mustard, vinegar and seasonings in a mixer (or bowl if doing by hand). Whisk in the fat drop by drop, making sure the mixture is emulsifying as you go. Then whisk in the olive oil, in a steady trickle. Chop the wild garlic finely and mix into the mayonnaise.

Posted 12th April 2018

In Recipes


Interview: Letitia Clark
Photographs: Maria Bell