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| roasting chicken: |
Pre heat the oven to 190°C and allow 20 min / 450g plus 10-20 min
For crisp golden skin, always brush with olive oil, or better still press up to 50g of softened butter over the bird and season with salt & pepper. Baste twice during cooking time and rest for 15 minutes before carving. |
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| poaching chicken: |
| Cover with water and add onion, trimmed leek, peeled carrot and celery stick, you can also include herbs and several peppercorns. Do not add any more than a tsp salt and adjust seasoning once cooked. Bring to the boil and simmer for 1 hr 15 mins, making sure that the bird is always covered. Remove stock vegetables 20 minutes before end of cooking and replace with serving vegetables of your choice. Check the leg joint, if still pink, continue to simmer for a few further minutes. Remove the skin and serve with poached vegetables and some of the broth. |
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| Chicken is low in fat and high in protein and vitamins B6 and B12; it has earned the reputation of being the UK's favourite choice of meat. It is versatile and easy to cook but must be cooked properly. Always pre heat your oven before roasting, follow recommended cooking times, and check that your chicken is cooked through by testing with a skewer into the thigh meat - juices should run clear and not pink. You must also take care to clean hands, surfaces and chopping boards thoroughly after preparing chicken. |
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