I make a consistently bad roast chicken. train me up.

[HamblesHandbag]

I'm not a daft cook, I can do LOADS of gorgeous meals, but my roast chickens are SHIT!! overcooked breast and undercooked legs.

I usually do Hugh Fernley's method of 20 minute sizzle at 220, then down to 180 for the rest of it.

I've also done Jamie O's thing of slashing the legs to get the heat in and of course, butter under the skin, but all crapola.

Tesco's rotisserie chickens beat me hands down every time (and are cheaper).

WHY OH WHY???

Waitrose essential range birds for a fiver are amazing.

Yes valium mind you I think their meat is generally good quality.

Do they inject cheaper ones with water still in some places to make them heavier? That might cause problems in the crisping up department

Yes sardine, I never get them from Asda as what comes out of them is revolting ime. Blerk!

Agree that it does make a difference using a free range or organic chicken, simply because battery hens tend to have much smaller legs (muscle hardly develops on them as they dont really use their legs) and much more breast meat, meaning that the legs cook faster than the rest. Free range birds have larger legs so tend to cook more in proportion, IYSWIM.

I usually untruss and butter and season the bird inside and out, stick some thyme, a bay leaf and half an onion inside (sometimes half a lemon too), and shove a couple of streaky bacon rashers over the top. Then cook on 180 until done, basting and checking regularly. Take off bacon before last ten mins of cooking, and rest the chicken for at least 20 minutes before serving.

1 hour upside down at 200, then the rest right side up depending on size.

rest upside down. ain't pretty but isn't dry

i just rub in olive oil and salt and pepper after years of faffing around with herbed butters.

smaller, more expensive chickens yield better results

that above is claudia roden's way. and clauda roden pisses over every other cookbook writer

otchayaniye +1

I cook at around 150-170 never higher it just burns things and drys them up,