1 Whole chicken or chicken pieces
1-2 tsps. saffron threads
1-2 tsp black peppercorns
2 tsps. salt
2 Lemons, thinly sliced
Fresh Herbs eg rosemary, thyme & bay
Preheat oven to 180c.
In a small pot or pan place the saffron threads over a high heat until they become more golden and send off a nice aroma. About 1-2 minutes – so watch closely.
Into a mortar and pestle tip the saffron threads, peppercorns and salt and a few leaves of the herbs. Crush until you have course crumbs.
Push some of this mix under the breast skin along with some lemon slices. Also rub it all over the chicken and in the cavity. Then fill the cavity with herbs and lemon slices. Sit the chicken in an oven dish on top of a few slices of lemons, also place some lemon slices on the skin. Drizzle with a little oil and then place on the oven. Cook for about 10 hour and 15 minutes or until cooked.
This is full of flavour and is just as nice the following day as it is immediately from the oven.