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woodyandluna
Joined: 05 Jul 2005 Posts: 71 Location: Milton Keynes
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28100 Location: escaped from Swindon
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cab
Joined: 01 Nov 2004 Posts: 32429
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judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
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nettie
Joined: 02 Dec 2004 Posts: 5888 Location: Suffolk
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Posted: Wed Jul 20, 05 5:03 pm Post subject: |
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Agree about the decent chicken making a difference. i get mine from the farmers market at Barleylands, Brica, there's a chap on the second (I think) stall on the left who does the best chicken of all, free range corn fed and absolutely scrummy. (He does some good Old spot too) there's a market on this Saturday morning.
I just untie its' legs, put on a little oil, and pop it in a preheated oven 180 degrees, for 20 mins per lb plus 20 mins. Half way through I slice down between the legs and body to help it cook through. I don't bother basting it, I just leave all the lovely juices so it's kept moist from inside. After cooking I leave it half an hour before carving, it's really succulent done like that. And then I make gravy with the juices!
A nice alternative is to halve a lemon and pop it in the cavity, then stab teh bird with a small knife and put slivers of garlic and fresh tarragon in the incisions.
Have a nice meal! |
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wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
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woodyandluna
Joined: 05 Jul 2005 Posts: 71 Location: Milton Keynes
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Bernie66
Joined: 14 Jan 2005 Posts: 13967 Location: Eastoft
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wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
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Bugs
Joined: 28 Oct 2004 Posts: 10744
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wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42207 Location: North Devon
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nettie
Joined: 02 Dec 2004 Posts: 5888 Location: Suffolk
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dougal
Joined: 15 Jan 2005 Posts: 7184 Location: South Kent
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Jb
Joined: 08 Jun 2005 Posts: 7761 Location: 91� N
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