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Roast Chicken
Appears in
Published 1983
A whole chicken is good value for money. I always buy a bird large enough to provide leftover meat for serving cold.
- Fresh chilled and frozen chickens are available all year round. Allow 8–12oz (225–350g) oven-ready weight per person; a 4lb (1.8kg) oven-ready bird will serve 4 people with some left over.
- A frozen chicken must thaw completely before cooking and remember to remove the neck, giblets and any loose fat from the body cavity.
- A lemon and parsley stuffing is especially nice with chicken. Or put a lump of butter inside the cavity to keep the flesh moist and add some chopped herbs – tarragon is wonderful. Truss chicken with string to keep a good compact shape.
- Spread the breast with soft butter and cover the chicken with buttered paper. Roast in an oven heated to 375°F (190°C) or gas no. 5, allowing 20 minutes per 1lb (450g).
- Leave a hot roast chicken to stand for 5–10 minutes before carving so juices settle. Serve chicken with pan gravy and cranberry sauce or corn fritters.
- If you plan to serve cold roast chicken, leave bird to cool at room temperature and meat will slice best. A cold roast chicken is very good with green beans in an oil and vinegar dressing, sweet pickled peaches or a delicious curry mayonnaise.
- To roast chicken portions, trim the pieces and place skin side up in a buttered roasting tin. Brush with melted butter and season with salt and pepper. Roast, uncovered, in an oven heated to 400°F (200°C) or gas no. 6 for 45–50 minutes. Baste occasionally but do not turn pieces over.
- Corn-fed chickens are yellow birds that are a little more expensive than everyday chicken but worth it for the lovely flavour. For cooking purposes you treat these as you would ordinary chickens but remember they have a delicate flavour so don’t use strong-tasting sauces.