Tom Parker Bowles Makes a Name for Himself
Unfortunately, being the son of Camilla Parker Bowles (she who famously took up with, and later wed, Prince Charles), Tom Parker Bowles’ career has been somewhat overshadowed in favor of more typical tabloid fodder. He was all over the press a few years back when there was word of a rumored cocaine addiction, but news of his newest book, The Year of Eating Dangerously was a bit harder to find. Pity that.
Over two years ago, Tom traveled to world, intent on eating local food as research for his book, everything from sweet barnacle-like percebes shellfish to Korean silkworm pupae and water beetle salad. All I can say is, better him than me. All that world traveling did, at times, leave him longing for the comfort food of home, however, and in a recent issue of People magazine and MSNBC interview, he shared his mum’s recipe for Lemon Roast Chicken (see below).
Now safely ensconced in the comforts of home, he and his wife Sara Buys, are enjoying life with their newborn daughter Lola while Tom continues to host Market Kitchen, a British cooking show.
Camilla’s Roast Lemon Chicken
Courtesy of Tom Parker Bowles
• 1 large free-range chicken
• 1 lemon, pierced several times
• Olive oil
• 1/2 lemon, juice only
• 1 glass white wine
• 150 ml chicken stock
1. For the chicken: Preheat the oven to 430 F.
2. Stuff the chicken with the lemon. Rub olive oil into the skin and season with salt and pepper, and squeeze the remaining lemon half over the bird.
3. Roast in the oven, turning down the heat to 350 F/Gas 4 after 20 minutes. Cook until the juices run clear (about an hour) when the leg of the bird is pierced with the tip of a knife.
4. Remove the chicken from the roasting tin and keep warm whilst you make the gravy. Spoon off some of the fat from the roasting tin, then put it over a medium heat. Pour in the wine and allow to bubble up, then add the chicken stock. Bring to the boil, then season.
