{"id":2622,"date":"2011-06-01T08:59:57","date_gmt":"2011-06-01T08:59:57","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=2622"},"modified":"2011-06-01T08:59:57","modified_gmt":"2011-06-01T08:59:57","slug":"recipe-roast-chicken-with-pedro-ximenez","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2011\/06\/01\/recipe-roast-chicken-with-pedro-ximenez\/","title":{"rendered":"Recipe | Roast chicken with Pedro Ximenez"},"content":{"rendered":"

\"\"<\/a>I love Pedro Ximenez (or PX). I love drinking it, I even love saying it (you’ve got to really lean into the ‘x’, like ‘Hxxxxxxxximeneth’). But I hadn’t, until Monday night, cooked with it. I have a feeling I’ve come across a PX ice cream at some point which certainly makes sense, the treacly sherry being just the thing for whipping into a vanilla custard, but never, to my knowledge, in savoury cooking.<\/p>\n

A half-drunk bottle of the stuff had sat by my cooker for months, gathering dust and spattered oil. In a moment of fridge sluttery I tipped it all over a waiting chicken, forming a shallow bath in the bottom of the roasting dish. It was joined by great wedges of red onion, lemon, and garlic – lots of garlic. I then practically assaulted the bird with salt and pepper, added a glug of olive oil, enough thyme to choke a mule, and bunged it in the oven at 220C. After 15 minutes the oven went down to 190C for another 45 minutes.<\/p>\n

As the bird rested I mashed all the garlic and onion into the now-pretty-much-ready-to-go gravy, and added a little water just to thin it out a bit. Our bird was carved and served with the sweetest, garlic-est gravy I’ve ever had.<\/p>\n","protected":false},"excerpt":{"rendered":"

I love Pedro Ximenez (or PX). I love drinking it, I even love saying it (you’ve got to really lean into the ‘x’, like ‘Hxxxxxxxximeneth’). But I hadn’t, until Monday night, cooked with it. I have a feeling I’ve come across a PX ice cream at some point which certainly makes sense, the treacly sherry […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[889,672,890],"class_list":["post-2622","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-pedro-ximenez","tag-roast-chicken","tag-sunday-lunch"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-Gi","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=2622"}],"version-history":[{"count":2,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2622\/revisions"}],"predecessor-version":[{"id":2625,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2622\/revisions\/2625"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=2622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=2622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=2622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}