Queen Camilla is "not a good cook" according to pals, but has one recipe she always falls back on.
Her Majesty has simple tastes and enjoys "proper food", the ITV documentary Camilla’s Country Life revealed when it aired last summer.
Both she and King Charles reportedly enjoy growing their own produce before cooking up delicious home-cooked meals – reportedly with varying levels of success.
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Sarah Troughton, Camilla's friend and the Queen's first cousin once removed, remarked on the documentary: "Tom, her son, says that she’s a good cook. Actually, I don’t think she is a good cook!"
But there is one dish the Queen cooks that never fails to impress – her roast chicken.
The royal's take on the British classic was revealed in the TV show, where Camilla was seen guest editing an edition of Country Life magazine.
As she was helping to put together the publication she was asked to provide a family favourite recipe, and opted for the oven-cooked bird.
The humble recipe involves common household ingredients including stock, lemon and butter, as well as – of course – a chicken, and isn't dissimilar from the roast chicken you might find on tables up and down the UK every Sunday.
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Sitting down to review the pages, the then-Duchess of Cornwall remarked: "You saw how I put the recipe? I’m afraid that’s how I cook, never weigh out things."
Fortunately, however, Camilla had some high-profile help in the form of Ritz Executive Chef John Williams, who, after recreating the dish, said he "approved" before making some minor tweaks, such as the addition of tarragon and cream.
Chef John, who had cooked for Camilla before, explained: "So, of course, this recipe has come from the Duchess of Cornwall.
"She’s obviously a very, very good cook, and understands flavours. And the simplicity of this dish is really wonderful."
The star cook added Camilla had chosen a simple dish as her favourite, commenting: "It’s not showing off in any way. It’s proper, good food."
Camilla’s Roast Chicken recipe:
Ingredients:
- One medium chicken (free range and preferably organic)
- One large lemon
- Two handfuls of tarragon
- A good glug of double cream
- A cupful of chicken stock
- Salt and pepper
- A large lump of butter
Method:
1. Squeeze one half of the lemon over the chicken and cut the other half into slices. Put the butter, a handful of tarragon and the lemon slices into the chicken’s cavity, seal with the squeezed lemon half and season.
2. Put the chicken in a baking tin and roast it in a hot oven for an hour or 1¼ hours, depending on its size.
3. Leave the chicken aside to rest. Reduce the cooking juices, and add a cupful of chicken stock and another handful of chopped tarragon.
4. At the last moment, stir in the double cream and season – then pour the sauce over the chicken and carve.
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