My main food focus so far this year has been about getting away from supermarkets and shopping more locally. I’ve managed so far and have been buying our meat in bulk from the farm shop or farmers markets. I can safely say I’m a convert and won’t be going back.
A decent sized (1.5-1.8kg) farm assured chicken should cost around £10, and supermarkets flogging them for a fiver or less is criminal in my opinion. By doing this they’ve falsely created an idea that chicken is cheap, and subsequently people want it that way. They don’t care what conditions those poor birds have to live in and be subjected to. They don’t care that it’s been pumped full of water, growth hormones and antibiotics. They just want it as cheap as possible. I live in hope that more people start shopping locally, and buying their meat from smaller farms that actually care about their livestock. It’s time for us all to start taking responsibility for the food we put on our tables.
Sorry, rant over! My point was supposed to be telling you my method for roasting a chicken not going off on a tangent about animal welfare! This is my fail safe step by step, you don’t need any seasoning or extras and you’ll be left with a stunning tasting chook.
– preheat your oven to 200C fan/220C non-fan/425F/GM7
– remove the packaging and butchers string, and pluck any stray feathers
– place the bird on a large non-stick baking tray and blast it for 20 mins if it’s under 1.3kg, and 30 mins if it’s over
– remove from the oven and flip the bird over in the tray so it’s breast side down
– place back in the oven and reduce the heat to 170C fan/180C non-fan/350F/GM4
– continue roasting for 20 mins per 500g of meat
– remove from the oven and allow to rest for at least 20 mins before serving