Saturday, 15 March 2008

Roast Chicken

  1. Weigh the chicken, after removing any bag of giblets from the cavity.
  2. Calculate the cooking time on the basis of 20 minutes per lb plus 20 minutes. Allow extra time if it is to be stuffed.
  3. Pre-heat the oven to 375º F, 190º C, Gas mark 5, or Fan oven 170º C
  4. Wash out the inside of the chicken under running water. Stuff it if desired, or rub it with garlic, and sprinkle it with thyme and lemon juice.
  5. Place in an enamel roasting pan, and cover with the lid. Roast in the oven for the specified time.
  6. Towards the end of the cooking drain off some or all of the liquid from the pan and separate the fat from the meat juices to make gravy ad lib.
  7. Serve with roast or boiled potatoes and some colourful vegetables, such as carrots, peas or swede.
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