One of the most economical ways to buy chicken is whole, and roast chicken is fabulous. The meat is tender and juicy and everyone can pick which bit if the chicken they would like.
We are always being told to leave a joint of meat to stand for 10-15 minutes before carving, but why? Meat is muscle, and when it cooks it tenses up. If you were to cut into it immediately after it came out of the oven, the juices would run out and you would be left with dry, tense meat. Resting the meat allows the muscle tissue time to relax. When it relaxes the juices redistribute themselves. Now when you cut into it the meat will have kept its juice.
While you have the oven on for the chicken make use of it and put something else in as well.
Once you have had your dinner you need to take the flesh off the bone. This is very easy to do, albeit a bit messy. As you strip the meat place the bones, cartilage and skin into a sauce pan. You can use this to make stock.
|Serves: many hungry mouths||Prep Time: seconds||Cooking Time: 1-2 hours depending on chicken size|
- Preheat the oven to
- Put the chicken in a roasting tin or a large enough casserole dish.
- Pour in hot water to a level of about one inch. Cover with a lid or tin foil.
- Roasting time depends on the size of your chicken. The general rule of thumb is 25 minutes per 500g of chicken, plus an extra 25 minutes. So if your chicken weight 1.5kg, it would need 3×25 minutes plus another 25, making 100 minutes or one hour 10 minutes.
- Leave to stand for 10-15 minutes before serving.
- If you are going to be serving the chicken at the table, for the last hour of cooking take the lid or foil off an you will be rewarded with a lovely brown skin.