Juicy Chester Roast with Rustic Marinade and Giblet Crumble

Prepare the rustic marinade; lightly crush the garlic cloves with their skins on to release the flavor and place them in a large container.

Add the chopped onion, cloves, cinnamon, one squeezed lemon, and the dry white wine to the mixture.

Toss in the roughly torn fresh herbs, such as bay leaf, basil, sage, and parsley, into the marinade.

Season generously with salt and pepper.

Top up the liquid with water until the Chester is completely submerged in the marinade.

Let the Chester marinate in the refrigerator for a minimum of 6 hours, ideally overnight.

After marinating, tuck the wing tips back under the bird and prepare for the oven.

Rub lard, or butter/oil as a substitute, all over the skin of the Chester to promote a nice browning, and then roast.

For the crumble, melt lard (or butter) in a pan and sauté the chopped giblets (liver, heart, gizzard) until they change color.

Add plenty of onion and sauté slowly until all the giblet pieces are tender.

Quickly incorporate the raisins and walnuts, stirring carefully to avoid burning the nuts or scorching the raisins due to high heat, and then reduce the heat.

Season the crumble with salt and pepper to taste, then mix in the cooked coarse cassava flour until all the flavors are absorbed.

Plate the dish by presenting the juicy roasted Chester, the giblet crumble, and serve, utilizing the natural pan juices that formed during cooking.