Ideas for how to (slow?) roast a really nice chicken?

[picc]

Anyone out there who knows any really nice ways to roast a chicken??

We don't eat meat that often, but I passed my favourite farm shop the other day and bought one of their chickens. We've had one from there before, and even with a basic bung-in-the-oven-without-much-thought roasting, it was delicious and tender!

But would love to do it justice this time. Any ideas gratefully received

Bacobags are fab. You pop the chicken in the bag, use the ties to seal it and cook it in the bag and the juices are kept in so it's really moist. We use a syringe to inject marinade into ours but that's really optional. Also you can collect the juices to make gravy cooking it this way really easily.

ah! thanks
have actually already cooked it this time... but may have to search these out.
i did keep it under foil for about half the time, and that seems to have kept it fairly moist.
do you still get lovely crispy skin at the end?

thanks for getting back to me

Yes, you start off with the chicken breast down, turn it halfway so it is breast up then cut the bag 20 minutes before the end, it gives v crispy skin.

brill, thanks!

Kettle Barbecue..... Arrange coals either side of a drip tray and light. When they get that white 'dusty' look place the seasoned 3 - 4lb chicken, brushed with a little oil, on a rack above the drip tray. Put on the lid of the barbecue (v important). After about 1 hour 20mins - 1 hour 30 mins (bigger chicken) remove lid and serve. Crisp skin, juicy flesh and a slightly smoky BBQ flavour. Lovely.

This Mediterranean Pot Roast Chicken is lovely and it stays nice and moist. I have made it a couple of times and it goes down well

I think you can't go wrong with Nigel Slater's method.

Half a lemon and a knob of butter in the birds bum. The rest of the lemon squeezed over the outside, plus lots of butter and salt and pepper.

180 degrees, 30mins + 20mins per 500g.

It wouldn't keep Heston happy, but it does the trick for us.

Never overcook a chicken so the FSA guideless would have us eating dried out old tat! 1 hour is plentyful for a small chicken and 15 mins additional thereafter. High first (as with any meat) then 3-4gas is fine. You want cheicken to be moist, if you slash the leg this will speed up the cooking and avoid any red bits.

wow! thanks for all the tips

am going to have to get another chicken (or two) (or three...) i think!

bacon, i'm a bit more paranoid about cooking stuff through at the moment as i'm pregnant, but the leg tip is good. thanks and it's interesting you say to start high and then cook on low temperature. i do that with pork, but had been doing it the other way round with chicken (?)

anyway... thanks everyone!

Slather it in butter and a bit of salt. High heat for first 20 mins, then turn it down fairly low and cook slowly, basting every 20- mins or so. Whack up the heat to brown the skin for last 15-20 mins. Simple but effective.

I do this recipe quite often, as it makes sure you get the chicken thoroughly cooked, but doesn't dry it out horribly.