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Chefs can roast chicken with spices

Prepare a sauce with spices for a roast

In an article for the Guardian, owner of the River Cottage restaurant Hugh Fearnley-Whittingstall suggested using culinary spices in the preparation of a roast chicken.

He also recommended including dried fruit and citrus zest for a sweet and fruity flavour, which is the cornerstone of innovation.

McCormick's resident expert Chef Steve says that one of his favourite characteristics of culinary spices is their ability to be used in new and unique combinations.

This can bring a wide range of flavour pairings to almost any recipe - from experimental desserts to old favourites like a roast dinner.

Preparation of Fearnley-Whittingstall's recipe involved making a barley mix with garlic, raisins, salt and pepper, in order to pour this over the chicken prior to cooking.

While the celebrity chef advised the use of mixed spice, professional caterers can bring their own twist to the dish by coming up with their own flavour ideas.

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