As a kid in the late 80s and early 90s, for me, Boursin had one role – to act as an exotic option on the Christmas cheeseboard. In my prime, I could eat upwards of 10 Carr’s table water biscuits slathered in Boursin after seconds of turkey pie and an inordinate amount of chocolate mould dessert.
But as a grownup – and as someone who gets more excited over the possibilities contained within the leftovers than the initial purpose of an ingredient – the garlicky cheese with the chant-inducing advert has come to represent versatility as well as comforting familiarity. I’ve long been stirring Boursin through fettuccine with lemon-roasted broccoli, or dolloping spoonfuls on top of slow-roasted red peppers, tomato and fennel. I’ve whisked it with milk to make the sauce for potato dauphinois, combined with soured cream, red onions and prawns, and even spread it on stale sourdough, scattered with pancetta and baked with whisked eggs to make a savoury bread and butter pudding. As an ingredient, it is undeniably simple yet effective, saving the lives of many a withered fridge companion. However, my favourite use is a relatively recent discovery, from a French friend: a roast chicken recipe – with a twist.
Requiring only three ingredients: Boursin, lemon and the chicken itself. One Boursin is stuffed into the bird’s cavity with half a lemon, and a second is smeared underneath and over the top of the skin. And that’s it. The result is a creamy, flavoursome and perfectly textured meat that the carver will undoubtedly be standing over and picking at long before it reaches the table.
Since learning of this dish a few years back, I’ve found that it’s the perfect recipe for those mellow days between Christmas and the new year, when families are still gathered, but the enthusiasm for spending hours in the kitchen to create a celebratory spread for those around you has dissipated to eating cold stuffing and cranberry sauce from the fridge on the sofa. This roast chicken requires no more than five minutes of preparation, a chopping board and a roasting tin. But the best thing about this recipe? It perfectly balances familiarity and nostalgia with indulgence – and that’s exactly what the festivities are all about.
Boursin roast chicken
Serves 4–6
1 free-range organic chicken
2 x 150g Boursin
½ lemon
Salt and ground black pepper
1 bunch purple sprouting broccoli, ends trimmed
25g butter
Zest of 1 lemon
Roast or mashed potatoes, to serve
Preheat your oven to 180C/gas mark 4.
Remove the string from the chicken and stuff one of the Boursin into the cavity along with the lemon half. Ease the skin of the chicken loose, then spread half of the other Boursin under the skin, using your fingers. Spread the other half over the skin of the whole bird and season well.
Lightly oil a roasting tray and place the chicken inside. Cook for 1-1½ hours, until the juice of the chicken runs clear when a knife is inserted into the thickest part of the leg. Allow to rest for 10 minutes.
As the chicken is resting, steam or boil the broccoli, then toss with the butter, lemon zest and some seasoning. Carve the chicken and serve with the broccoli and potatoes.
Bring a Boursin
Combining a creamy, crumbly texture and mouth-watering garlic and herbs, Boursin is a welcome addition to any festive buffet – and a versatile soft cheese for your party season cooking, too. Discover a host of inspiring recipes at boursin.co.uk/MerryBoursin
