Here’s a perfect guide to cook and cut a sumptuous roast chicken. Ready to eat!

  • Preheat oven to 200 degrees
  • Roughly chop 1 onion, 1carrot and 1 celery head
  • Rub the chicken with lard/dripping and plenty of seasoning
  • Stuff the chicken with 1 lemon, 1 bulb of garlic and 3 Rosemary twigs
  • Lay the veg in a deep roasting tray
  • Place Chicken on top of veg
  • Roast for 45 minutes basting every 15
  • After 45 minutes turn down oven to 180 degrees
  • Roast for a further 30 minutes basting half way
  • Turn off oven and remove chicken
  • Allow to rest for 30 minutes on a cooling rack

Preparation

  • Position knife in middle of breast (Figure 1)
  • Firmly cut right through the breast bone
  • Now remove the spine (Figure 2)
  • Place the 1/2 chicken breast down
  • Cut between the leg and breast (Figure 3)
  • Viola breast and leg ready to eat (Figure 4)

 

Figure 1

Figure 1

Figure 2

Figure 2

Figure 3

Figure 3

Figure 4

Figure 4