Roast Chicken - string on or string off??

[bolshieoldcow]

That's it, really. I don't know what I'm supposed to do. I've done it both ways and it's been perfectly fine. So, great Mumsnet cooks - string on? Or string off? Bonus if you can tell me why!

String on - keeps everything under control when cooking

String off here, although I'm not sure why. I have a hazy idea that it makes the breastmeat dry. No bonus points for me.

Although removing the string does make it easier to stick a lemon up its arse.

It's trussed for cooking so leave it on

I think I'd be more inclined to keep the string on if the chicken was stuffed. If there's not any stuffing, I can't see that it makes any difference.

Off. Lets the hot air etc get to the innards. Plus with string off you can stick a lemon/garlic/some herbs up the chicken's butt (unless it's the head - I'm never sure ).

Off, hot air up the bum!

String off! Hot air up the bum cooks quicker. I think breast is less likely to be dry too as it cooks for less time.

Off

On, your supposed to keep it on.

You snip it off once you've cooked it.

The other bits of meat you get turkey for example can come wrapped up in a string mesh, your supposed to keep that on to

Yikes! No consensus yet? Still, have for all, plus a top-up for making me snigger at hot air up the bum (must be Friday)

I kept the (elastic) string on this evening but still managed to stuff half a lemon up its rear/neck (hassled I'm never sure either!)

But if it's elastic not string, is there not a danger of melting?
And on the polythene it says remove all packaging- does that not mean the string too?

I say string off. Chicken can then spread its legs and get crispier skin

String off - let the air circulate and cook the chicken quicker.

I take it off and flex the legs out a bit to let the hot air get round the thighs. God that sounds rude! But like others I think that means the legs & breast cook at a more similar rate and hence less dry boobage.

string off and let it air out in the oven

OR get yourself some poultry shears and spatchcock it...this is my latest fad and it really is a great thing to do....even enormous chickens cook in little more than an hour .....so moist and tasty :D

I used to keep on until I saw Heston (squeal) on telly saying take off to make it cook quicker and more evenly. I haven't noticed much difference.

What I really want to know is WWD*D?

*Delia

Okay, string off, legs akimbo seems to be the way to go. Now I know!

Thanks for the advice and the excellent understated entendre that's pervading this thread.

Off. And stuff it down the neck, not up its arse.

Spatchcocking is the business. Chicken cooked in no time...especially if you have a good thermometer and only cook the chicken as long as it needs to be at a safe temp rather than following standard timing.

Off. Otherwise it takes much longer for the thighs, where they join the body (hips? chicken hips?), to cook than the breast, which is why people say the breast often ends up too dry.

Chicken hips. That can't be right.

No string......Makes for a more even roasting.