How to cook the perfect chicken
Support your local butcher by buying organic and free range. It tastes so much better!
Keep your chicken moist by soaking it in brine for 24 hours before roasting. Dissolve three tablespoons of salt and a tablespoon of sugar in a litre of water. Allow to cool then add a halved lemon, peppercorns and bay leaves. Add thyme and garlic if you like too. Pat the
HERBS and spices
Stuffing your chicken will bring out more flavour. Use fresh thyme, rosemary, lemon, ginger and garlic.
Make a RUB
For ultimate flavour mix two tablespoons of rapeseed oil with freshly ground pepper, a pinch of sea salt, a teaspoon of honey, juice from half lemon, chopped thyme and garlic and a teaspoon of smoked hot paprika.
don’t RUSH IT…
Leave meat out for 15 mins before cooking. Bake for 30 mins at 220 degrees, then brush with your rub, before cooking for five mins at 250 degrees until golden and crispy.