This is one of my ‘soapbox moments’ – you must choose an organic chicken. No questions, no excuses.
This obviously has the nutritional benefits of avoiding all the additional medications,
artificial hormones, pesticides etc but in this instance it will also really shine through in the quality of the meat. Truly good ingredients need so little to make amazing meals, so for your own, time saving benefit, buy high quality meat and let that do the talking!
Serving size depends on the chicken you choose
- Take your chicken out of the fridge 25-30 minutes before you want to cook it so the meat isn’t cold.
- I use the BBC Good Food Roast Timer to determine the cooking time and never have a problem. Preheat your oven to the given temperature.
- Take your beautiful bird out of his wrappings and remove any string, unhook the wings if they are tucked in and gently ease the legs away from the breast, flattening it slightly.
- Stab your lemon with a sharp knife or skewer and insert into the cavity with the sprigs of rosemary &/or thyme.
- Whack him in the oven and follow the instructions for reducing the heat, usually after 15-20 minutes depending on the size of the bird.
- 5 minutes before the chicken is due to be ready place a large plate in the oven to warm.
- Then once the chicken is cooked, remove him from the oven, transfer to the warmed plate and cover with baking parchment followed by a couple of tea towels. Leave to rest for 15 minutes then carve and serve with my Proper Gravy.
I regularly roast a chicken at the weekend and then portion the meat out to use during the week or freeze in individual servings to whip out for quick dinners and lunches. Simply leave the chicken to go cold, remove the skin and pull the succulent, juicy meat off the bone!
And don’t think it ends there, once the chicken is all removed the carcass can be whisked off to a pot (or frozen to be done at a later date) to make the most delicious Homemade Chicken Stock.