FitFarms Guide to Cooking and Cutting a Roast Chicken

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)

[caption id="attachment_3449" align="alignleft" width="150"] Figure 1[/caption]

[caption id="attachment_3451" align="alignleft" width="150"] Figure 2[/caption]

[caption id="attachment_3452" align="alignleft" width="150"] Figure 3[/caption]

[caption id="attachment_3453" align="alignleft" width="150"] Figure 4[/caption]