Well it wouldn't be a Sunday without asking...

[havingoneofthosedays]

What's your favourite part of a full roast chicken?

Mines the skin.

Also extra large chicken does 2 adults for 1 dinner, cat gets some and if I can be arsed I will do a chicken soup on the Monday with the dregs.

Never eat the skin or legs.

What are oysters?

Favourite bit is oatmeal stuffing. Scottish equivalent to sage and onion.

I like the breast with some crispy skin. I made poule au pot tonight - whole chicken with a nice combination of crispy top (browned in the casserole first) but sitting in white wine, homemade stock with garlic, shallots, thyme and parsley with carrots and turnips.

Love the skin but also LOVE the crispy fish skin that you get in Asia - rest of family think it's gross. In terms of meat, breast. Dh and DD like leg so works out well. An extra large would do 4 of us and then carcass for stock. We are all carb fiends though so want to leave room for loads of roasties and Yorkshires and cauliflower cheese.

They're small roundish chunks of really tender meat, pop your thumbs under and they come out really easy.

The skin yes. Then the wings, drumsticks and breast. The rest goes into elderly father and dog.

Leftover breast meat and stuffing, cold, the following day in a sandwich with mayo or mango chutney.

Yorkshire pudding wraps with leftovers are fit AF

The roast garlic and onion for me, and the skin…good lord. This was today’s before I added gravy and another potato.
roast chicken
roast potatoes
roast onion and garlic
boiled and mashed parsnip
roast courgette and red and green peppers
boiled carrots were there too but I didn’t have any of those.
Delicious!

What's the oysters?
Never heard that term before relating to chicken.

In the future there will be lab grown chickens with 6 legs and 8 breasts, enough to feed a mumsnet family for a month.

Our extra large chicken fed 9 tonight (but one is only 23 months). I would however cook two if we had a bigger oven. My favourite part is the skin, but also partial to the bits underneath the chicken as well. My four year old picked the carcass clean while we were doing the washing up.

Wings

Definitely the skin. I add water, an onion, seasonings & 2 oxos under the chicken and the gravy it makes is absolutely beautiful.
Edited for spelling x

I agree...what is actually wrong with our chickens? I can only get 1 meal out an extra large one in my house of 4. 😔.

Paid 14 quid for a scabby bit of beef to roast for today's dinner and theres 1 bloody slice left. 😔. Wasn't that nice either.

Sunday dinner robbery,thats what it is..im going back to the steakpie dinner. More bang for your buck! 😋

Agree with PP's about loving the crispy skin (Although I'm single so a tiny Gressingham poussin lasts three days for me.)

BUT I tried a recipe once which was skin-on chicken breast, take the skin off, lay it flat between two sheets of foil/parchment paper, and bake it in the oven. (Cook the breast any way you like.) Fab crispy skin.

This isn't my recipe but it sounds close enough: www.bbcgoodfood.com/recipes/chicken-crackling

Im not sure my sons knew they even existed growing up.

An extra large does 4, essentially adults, and sometimes 5 in my house but that’s pushing it. I always cook stuffing and or sausages too. But my husband and one of my sons eat a lot!

I like cheesy leeks with my chicken roast.

I love the gravy made from the juices in the pan the most. But a slice of breast meat with skin is a close second.

I'm one of the annoying MNer's who feeds a family of 4 a roast, another meal, bits for sandwiches or lunch and a soup base or stock from a single chicken. It's one of the (many) reasons I love roast chicken - don't have to think so hard about the week's meals!

@JerryJacksonitsroughoutthereNsoul the oysters are little oyster shaped bits of chicken meat that are nestled near thighs either side of the back bone. They tend to be moist and tasty.

@RawBloomers thanks much appreciated reply.👍😁

Parson's nose

What on earth are the oysters?

The bits at each side of the shoulder blades I was thinking? They are perfect little oyster shapes when you take them out the cooked chicken.

@havingoneofthosedays the fillet under the breast . Also try meat under the thigh

I would definitely give it a go! You might have to try a few recipes before you find The One that is worthy of your tastebuds, and there are plenty available online.

Funnily enough, now that I've moved to Wales, I never hear of bread sauce here!