Eek! A basilisk! That's half chicken, half snake. All woman.
You think it looks more like the back of a dog? Hmm.. well it was hard to take a photo. You can't exactly sneak up on them...
We don't need the snake half for this recipe, I guess we save it for later...? Now we have a prepared and plucked chicken-basilisk, in a magical grocery store like wrapper. And a foraged range of all the essential herbs. Mana, medicine, depetrification, deparalysis, antitoxin, burn, that sort of thing. Really any fresh garden herbs you like for a roast dinner.
The basilisk is prepared in a baking tray (with foil so we can cover it if the skin gets too dry) and I like to score the skin a bit so that i can rub the flavour in the outer surface too,
The herbs get diced, im simply going to use a food processor and make them into a sort of paste. I extracted a couple cloves of the garlic and used a small piece of ginger, peeled and chopped into smaller slices.
As well as all the fresh herbs, im mixing in some butter and dried thyme. I guess we are making a stuffing.... of sorts...
Most of the herb mix goes in the cavity, but I also want to rub some on the outside to help the flavour get around.
But that's not all! The recipe has added salt and pepper, and i'm also adding some lavender infused olive oil over drizzled on top of the outside, to help the skin get crispy and brown.
Now its all in the oven, for 1hr40m, halfway through we can open up the foil and let the top get more browned.
Here's a nice plate sampling the thigh meat, breast meat and a bit of the cooked stuffing.
"Oooh..." The herb mix adds a delicious fresh and fiery aroma, and a subtle flavour. The meat is nicely cooked. It's not a very transformative or adventurous dish, more like a simple and healthy way to do a good roast dinner. But after my last overambitious fumble its just what I needed.
I've already got plans to make sandwiches with the leftovers, and a chicken broth with the carcass. Senshi would be proud.
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