Roasting a chicken needn't be difficult. Here's a simple step by step guide to preparing the perfect bird, from choosing it to using leftovers to make stock and gravy
Look for an attractive local free-range organic bird. A small to medium-sized chicken is around one and a half kilos. Some chickens are corn fed to give their flesh a yellow lustre, but may not necessarily be organic or free range. If you plan to make stock, try to get a chicken with giblets and ask your butcher if he has extra carcasses, for which you can expect to pay about fifty pence.
Some chickens are corn fed to give their flesh a yellow lustre, but may not necessarily be organic or free range. If you plan to make stock, try to get a chicken with giblets and ask your butcher if he has extra carcasses, for which you can expect to pay about fifty pence.
It's important to build up a good relationship with your butcher - if he's any good, he'll be able to recommend the best possible bird at a reasonable price.
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