· If possible buy a fresh organic chicken or a farm assured one
· Before cooking the chicken, store it in the refrigerator making sure it is not in contact with cooked food. Do not exceed the recommended use by date.
· To ensure the thorough cooking of the chicken it is best not to stuff it, cook the stuffing separately
· Ensure you wash your hands and any surfaces or equipment that have come into contact with raw poultry before handling other foods or equipment.
· Allow 20 minutes cooking time per 500g/1lb at 190°C, 375°F, Gas Mark 5, 180°C fan oven, plus 20 minutes
· If possible cook the chicken on a trivet in a roasting tin, this helps the heat get all around the chicken during cooking.
· Be certain the chicken is cooked before you serve it, by either putting a skewer into the thickest part and checking the juices run clear or by pulling the leg away from the body of the chicken to check there is no sign of redness near the bone. If you have a meat thermometer, the chicken should reach 180°C in the thickest part
· Any leftovers should be covered and chilled, if they are to be re-heated be sure they are heated all the way through
Chicken can be roasted with all sorts of flavours, try:
· Putting halves of lemon or onion (no need to peel) into the cavity
· Fill the cavity with fresh herbs, this will give the cooking juices a lovely flavour for gravy
· Chopped fresh herbs and butter mixed together, pushed under the skin, over the breast and legs, will moisten and flavour the chicken while roasting.
There are 4 recipes for cooking whole chicken in our Rangemaster cook book pages 94 and 95 plus these.
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