Freshly Blogged Challenge. Week 8

Roast chicken Art.
Vote here.

This week's challenge was really really tricky. I had to choose and art peice which resonated with me, and mimic it in a foodie way. My painting of all time is "The scream" by the aptly named Edvard Munch. So I tried my darndest to create a "painting" that would represent all that I loved, using food. I think I kinda nailed it. My first attempt wasn't that great, so after driving my hubby insane (had to rush out and get more ingredients and start everything over again). But most importantly it tasted absolutely delicious.

For the sage butter:
75ml butter, melted
75ml olive oil
1/2 cup fresh PnP sage leaves

For the roast chicken:
3 cups baby spinach
2 cups boiling water
3/4 cup (2x) Chorizo sausages, sliced
1 Tbsp sage butter (recipe above)
1 free-range PnP chicken
2Tbsp sage butter (recipe above)
3 Tbsp Sedgwick's Old Brown
1/2 tsp salt

For the veggies:
1 head garlic
1 large red onion, peeled
6 potatoes, peeled
1/2 lemon, sliced
Sage butter remainder (recipe above)

For the fond:
Pan juices
1 cup Sedgwick's Old Brown
Juice of 1/2 lemon
1 Tbsp cold butter

For the sage butter:

Heat butter and olive oil together. When butter starts frothing, add sage leaves. 
Cook for a few seconds until crisp. Remove from heat and remove leaves to drain. (The butter will be a light, nutty-brown colour).

For the roast chicken:
Leave the chicken for 30 minutes outside of the fridge before roasting.

Clean spinach thoroughly. Place in a bowl with boiling water. When wilted, strain and set aside. Heat a frying pan and fry chorizo for 5 minutes, until crispy. Mix with spinach, 1 Tbsp sage butter and salt to taste.
Stuff chorizo mixture into chicken cavity, using additional stuffing in the neck skin by the breasts. truss chicken with string and skewers according to your desired style. Pour over 2 Tbsp sage butter and Old Brown. Season with salt.
Place in a baking dish and roast for 25 minutes per 500g, plus an additional 20 minutes.

Remove skin and skewers. Leave to rest, breast-side down, for 15 minutes before carving.
Chef's note: A good way to check if the chicken is cooked is by piercing the thickest part of the meat ie the thigh, and if the juices run clear it is ready.

For the veggies:
Slice whole garlic bulb in half. Slice onion and 1/2 lemon thinly. Slice potatoes into strips. Wash well, then toss potatoes with remaining sage butter. Place garlic, onion, potatoes and lemon on a baking tray. Cook for 45 minutes, removing lemon and garlic after 30 minutes.
Clean spinach well and place 

Clean spinach thoroughly. Place in a bowl with boiling water. When wilted, strain and set aside.

For the fond:
Boil pan juices from the roasting tray with old Brown and lemon juice in a pot until reduced to half, about 15 minutes. leave to cool slightly and then whisk in the cold butter to thicken. Season with salt if needed.

To serve:
Arrange chicken artistically on a plate. Surround with fries and vegetables. Squeeze garlic from their skins and mix with warmed spinach. Season well with salt and arrange on the plate. Add the fond and serve