TECHNIQUES

Skill level

Intermediate

Equipment you will need for this technique

Roasting tin

Kitchen scales

The night before cooking, salt the chicken inside and out. Wrap the chicken in kitchen paper and put in the fridge.

Remove from the fridge and leave to come to room temperature.

When stuffing the bird, leave an air gap between the stuffing and the top of the breast bone.

Cut the wing tips from the chicken to make a trivet, this will help to stop the chicken burning.

Weigh the chicken.

To make the chicken juicy and golden, rub butter all over it and sprinkle over a little lemon juice.

Cook at 200C/180C Fan/Gas 6 for the first 15 minutes then reduce the temperature to 180C/160C Fan/Gas 4. Cook the chicken for 40 minutes per kilo or until cooked through.

Rest the chicken for 30 minutes.