OK, so this is the never fails, easy peasy way of roasting your bird… *titter*
Get yourself a big chook, around 1.5kg.
Smear it with butter then chuck sea salt, pepper and herbs alllll over it.
Squeeze a huge lemon all over and stuff the remainder – along with some garlic cloves, whole and unpeeled – up the chicken’s hoo haa.
Whack it in the oven at gas mark 8 (can’t be arsed to work out what this is in celcius) and roast for 15 mins.
Take bird out and chuck some par-boiled spuds in with it.
Turn heat down to gas mark 5. Roast for another 45 mins until juices run clear (ooh, I sound just like Delia)
Take bird out, rest for 10/15 mins before carving.
Crank oven back up to gas mark 6 and this will make your tatties all nice and crisp.
While bird rests, make gravy out of juices from pan and LOADS of white wine. Yum. Drink white wine. Yum.
And to be a total domestic goddess… once you have scoffed your supper and stripped the carcass, boil it up with an onion, carrot and some celery and a lot of white wine. Once it’s bubbled furiously, add water and simmer for an hour. Scrape scum off the top and strain with a colander – now you have delicious stock for a risotto.
Ta-da! Got any roasting (guffaw!) tips you’d care to share?
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