New Roast Chicken Method

New Roast Chicken Method

Today, in an epic procrastination, Hubs and I have reorganised all of the wardrobes/drawers in our house – binned 4 bags of shite and have 4/5 bin-bags of clothes/textiles to take to the textiles recycling point.

We also went out for petrol and got a foodie magazine (it had a budgeting feature), which had an interesting method for a roast chicken by Tom Kerridge. It is a pot-roast idea, and made the juiciest chicken we’ve had in a long time!

2kg whole chicken
2 onions
2 carrots
2 bulbs garlic
sage/rosemary/thyme sprigs
small bottle white wine

Preheat oven to 180C. Chop the veg into a trivet, and a bulb of cracked garlic cloves, put the herbs and other bulb halved in the cavity of the chicken, season, pour wine into base. Roast, uncovered, for two hours. Stand for at least 15mins before carving.

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