Chef Mark Hix - Roast Chicken With New Season Garlic Sauce

Here at Gourmet Male we are always on the lookout for guest chefs who can share their incredible recipes with us. We've had some crackers over the years but today's guest chef, Mark Hix, is definitely one of the best we've had. If you don't know Chef Hix, educate yourself! He is the Chef/Owner of Hix Oyster and Chop House, Hix Oyster & Fish House, and Hix Soho. And we're lucky enough to feature his recipe at the time when he's just launched Hixter Bankside in July (details here)! 

As I've found so many times, if you just ask you'll be surprised at how gracious people can be. So, thanks to Chef Hix for his "Roast Chicken with New Garlic Sauce". Enjoy!

This dish was inspired by several visits to L’Ami Louis in Paris, where the food is simple and honest, respecting the quality ingredients used.  We buy Swainson House Farm chickens, which have an amazing gamey flavour.


  • 1 free-range chicken, about 1.5kg, with livers
  • sea salt and freshly ground black pepper
  • a few sprigs each of thyme and rosemary
  • a few generous knobs of butter

FOR THE STUFFING

  • 60g butter
  • 1 medium onion, peeled and finely chopped
  • 100g chicken livers, chopped
  • 2 tsp chopped thyme leaves
  • 80-100g fresh white breadcrumbs
  • 2 tbsp chopped flat-leaf parsley, plus extra to serve

TO SERVE

Baked new season garlic sauce (see below)

Straw potatoes (see below)

Preheat the oven to 200C/gas mark 6.  Season the chicken inside and out with salt and pepper.  Put the herbs into the cavity.  Rub butter all over the breast and legs. 

For the stuffing, melt the butter in a pan.  Add the onion, livers and thyme, season and cook over a medium heat for 2-3 minutes.  Off the heat, mix in the breadcrumbs, parsley and seasoning.  Either use to stuff your bird or cook separately in an ovenproof dish wrapped in foil for the last 30-40 minutes. 

Put the chicken into a large roasting tin and roast in the oven, basting regularly and adding the livers to the roasting tin for the last 6 minutes or so.  Test the chicken after 1 ¼ hours by inserting a skewer into the thickest part of the thigh.  The juices should run clear; if not roast for a little longer.

Lift the chicken onto a warmed platter and rest in a warm place for 15 minutes.  Sprinkle with some more chopped parsley and serve with the roasted livers, stuffing, garlic sauce and straw potatoes.

Baked new season garlic sauce

  • 4 heads of new season garlic
  • a few sprigs of curly parsley
  • ½ tbsp Dijon mustard, or more to taste
  • 70g fresh white breadcrumbs
  • 2-3 tbsp duck fat, warmed, or the pan juices from the roast chicken
  • a little milk, to mix
  • sea salt and freshly ground black pepper

Makes enough for 4

Preheat the oven to 200C/gas mark 6.  Wrap the garlic bulbs in foil and bake them in the oven for 1 hour.  Unwrap and leave until cool enough to handle, then peel away any tough outer skin.

Put the garlic into a blender with the parsley, mustard, breadcrumbs and warm duck fat or chicken juices and blend until smooth.  Add enough milk to give the sauce a thick pouring consistency and season with salt and pepper to taste.  Serve with roast chicken.

Straw potatoes

  • 4 large chipping potatoes, such as Yukon Gold, Spunta or Maris Piper, peeled
  • vegetable or corn oil, for deep-frying
  • 10 garlic cloves, peeled and thinly sliced
  • sea salt

Serves 4

Using a mandolin with a shredding attachment or a sharp knife, cut the potatoes into long matchsticks, about 3mm thick.  Wash them well in a couple of changes of cold water to remove the excess starch, then drain and pat dry on some kitchen paper.

Heat an 8cm depth of oil in a deep-fat fryer or other suitable deep, heavy pan to 120-140C.  Deep-fry the potatoes in manageable batches (a couple of handfuls at a time) for 2-3 minutes, then remove with a slotted spoon and drain in a colander.

Increase the temperature of the oil to 160-180C and re-fry the potatoes with the garlic slices in batches, moving them around in the pan, until golden and crisp.  Remove with a slotted spoon and drain on kitchen paper.  Sprinkle with sea salt and serve immediately.

Alternatively, you can keep the straw potatoes warm, uncovered, on a baking tray in a low oven until ready to serve.  They should stay crisp but if not you can briefly re-fry them in hot oil to crisp them up again.

 The best way to cook a quality chicken is simply, and on the bone.  Try varying the vegetables

Hixter Bankside - New Launch!

Here at Gourmet Male we're always keen to help get the word out for great new restaurants. And as part of an upcoming guest post, Chef Mark Hix sent through the details of his new venture, Hixter Bankside. Damn, I wish a trip to the UK was in my near future! But if you're anywhere near London I'd say give this a go. Nothing like amazing chicken and steaks!

Background

On 30 July 2014, Mark Hix opened his first restaurant south of the river – Hixter Bankside. Ideally situated across from the Tate Modern, and just a short walk from Borough Market, and with its great design and unique commissions, Hixter Bankside is set to become a distinctive addition to the neighbourhood, and ideal for those hungry for art. Hixter Bankside builds on Mark’s already well-liked concept of serving a whole roast chicken or steaks of 250g and 500g to share. This simple approach means that 2-3 people can share a whole roast chicken, with chips and salad for £25 and steaks from £20. Quality and value for money with a backdrop of great design and thought-provoking art from leading British artists is at home here.

Mark's Bar, a second outpost of Mark Hix's award-winning Soho cocktail bar is located in the basement, with stunning 'New York' style design and a cocktail menu championing British drinks.

Typical Dishes

  • Six Porthilly rock oysters with spicy Sillfield Farm sausages
  • Cock 'n' Bull croquettes
  • De Beauvoir ‘Hix cure’ smoked salmon with shaved fennel
  • Portland crab with Isle of Wight ox heart tomatoes and chives
  • Roast barn-reared Indian Rock chicken with stuffing and chips for 2-3 to share Griddled piri piri spring chicken
  • Glenarm mighty marbled sirloin steak with chips and béarnaise Herb-roasted Chateaubriand for 2 to share
  • Hixter Chateau steak with watercress and shallot salad
  • Ronnie’s Bramley apple pie
  • Salted caramel fondue with marshmallows and doughnuts

Wine/Drinks

International wine list starting at £18.75 per bottle, with 20 available by the glass, from £5. Champagne from £39.75 (£8 glass). A selection of artisanal cocktails available, including The Avenue £9 (Four Roses Yellow bourbon with Somerset Royal 3 year old cider brandy, passion fruit nectar, Mark’s grenadine and orange blossom), and the famous Hix Fix £13.50 (Morello cherry in Somerset apple eau de view topped with Nyetimber Brut Reserve), and an extensive rum and whisky collection.

Price Range

Snax: £1.50-£16.95; Starters £8.25- £14.50
Swainson House Farm chicken: £13.50-£25; Glenarm Mighty Marbled Steak: £13.50-£75 Puddings: £6.50-£14.50
Kids under 10 eat for free every day from 4 to 6pm.

Opening Hours

Hixter Bankside: Monday-Saturday 11.30am-Midnight; Sunday 11.30am-11pm Mark’s Bar: until 1.30am

Design

The beautifully designed 140-seat restaurant, located in a Victorian metal factory, comprises of over 7000 sq ft and is divided between two striking dining rooms and a cocktail bar - Mark’s, in the basement. The restaurant features a vast glass fronted kitchen, neon signage by Tracey Emin, and show-stopping work by leading British artists Tim Noble & Sue Webster, Henry Hudson, Pauline Amos, Gary Webb and Mat Collishaw. The Cock ‘n’ Bull dining room, which overlooks the open plan kitchen, is available for private hire for up to 10 guests. The Parlour is also available for up to 50 people seated or 70 standing, while Mark’s Bar in the basement can host private dinners and parties for up to 100.

Miscellaneous

Full address: 16 Great Guildford Street, Southwark, London, SE1 0HS
Reservations: 020-7921 9508 Website: www.hixterbankside.co.uk Twitter: @HixterBankside Nearest station: London Bridge/Southwark