Sunday, 10 February 2013
HOW TO COOK PERFECT ROAST CHICKEN - SUCCULENT AND CRISPY
TIP FOR A SUCCULENT SUNDAY ROAST CHICKEN. We cook our chicken in a large metal oval roaster - with a lid. If you don't have this, then use a metal roasting tin and cover tightly with foil.
Chop stock vegetables and place these in the roasting tin, add enough water to just cover the vegetables. Then place the chicken on top. Next, place the roasting tin with lid on, onto the hob and bring it to the boil. This helps give the chicken a burst of heat to start the cooking process.
Now place into the oven at the normal cooking temperature for HALF the cooking time. (Calculate the cooking time according to the instructions on the pack). Remove the lid. Pour out most of the liquid at this stage and save for making the gravy later. Return the roasting pan to the oven (with the vegetables), sprinkle with salt/pepper or chicken seasoning and continue roasting for the remainder of the cooking time.
HOW TO MAKE PERFECT GRAVY. Remove the chicken to rest on a plate. Return the liquid you removed at half time. Boil on the hob, stir to loosen any bits that have stuck to the pan. Sieve all the juices back into a saucepan (or fat separating jug) and remove the fat from the top. You will see the fat floating, and this can be scooped off. Taste and season if necessary, then thicken with cornflour if you wish. If you need to add a bit of colour you can always add a splash of gravy browning. Delicious.
We've never failed to produce a wonderful moist roast chicken by cooking it this way.
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