Introduction To Cooking Methods

The Ultimate Roast Chicken

A family favourite that’s truly succulent when

cooked in a cast iron oven. There’s the added

beneﬁt of not needing any butter or oil, if you

turn the bird over during cooking. However, if

you prefer, smear a little butter over the breast

or cover with 2 or 3 rashers of bacon.

Take the chicken out of the refrigerator an hour before cooking.

Remove any string, the legs should be free to allow heat to circulate

properly. Cut two of the onions into slices and place in the base of the

half size AGA roasting tin – this will give good ﬂavour to the gravy.

Put the chicken onto the onion. Stuff the cavity of the chicken with

sprigs of thyme and parsley and the remaining onion cut into quarters.

Slide the roasting tin onto the lowest set of runners in the roasting oven

and roast for 25 minutes. Take the chicken out of the oven and turn the

whole bird over, return to the oven and roast for another 20 minutes.

Then turn the bird back to its original position and continue cooking

for a further 15-20 minutes. The chicken is cooked when juices from a

pricked thickest part of the thigh run clear, or use a meat thermometer.

Allow the chicken to rest for 20 minutes before carving.

Serves 4

Ingredients

1 x 1.5kg (3 lb) free

range chicken

3 onions

Thyme

Parsley

Salt and black pepper

Roast