Bread sauce

Roast chicken asks for bread sauce. Actually, it DEMANDS it. And it can get really ticked off if the sauce in question is a tasteless, gloopy packet one. Particularly when it is sooo easy to make a home made one. I picked up this version more years ago than I wish to remember from a friend's mother and is has served me well. Remember there really IS no excuse... You owe it to your chicken.

Bread Sauce
(for four)

INGREDIENTS
Uncut bread with crusts removed, broken into lumps - allow a small fist size piece for each person
1 medium onion
2 cloves of garlic
Salt
Pepper
1 oz Butter
1/2 pint milk
Splash cream

METHOD

1. Remove crusts from bread and cut into fist size lumps
2. Peel and quarter onion
3. Peel and crush garlic cloves
4. Place into saucepan and pour milk over
5. Cover and leave to soak for at least one hour
6. When ready, add butter and seasoning and put over medium heat
7. Stir gently trying not to break up onions and garlic
8. When the resulting mixture begins to bubble remove from heat and add dash of cream
9. Stir in gently and replace on heat
10. When bubbling starts again, remove from heat and take out onion pieces and garlic cloves
11. Stir vigorously and serve

Hint of the day: Roast chickens will stay moist if you pop an onion into the cavity - but before you do, cut down into the onion in a lattice pattern, being carefuly not to cut all the way through.