Duration: 1-2.5 hrs

Serves: 4+

Difficulty level: Beginner

The Method

Prep is Key!
  1. Firstly, take your Thorner's chicken out the fridge around 30 minutes before you begin cooking so it can reach room temperature meaning it'll cook more evenly. Then leave it covered in a cool place
  2. Raw chicken should never be washed as it contains a bacteria called Campylobacter that can be splashed around. Campylobacter is killed when chicken is cooked to the correct temperature
  3. Pat your chicken dry with kitchen towel, and untie any strings so that the heat can circulate more evenly whilst it’s cooking. Preheat your oven to 200C/Gas 6/fan 180C
Flavour
  1. Rub the skin on the legs and breast of the chicken with olive oil, or smear with softened butter. Sprinkle the chicken generously with salt and freshly ground black pepper. This will not only add flavour, but the salt will help achieve a crispy skin. Push a halved lemon and a few sprigs of herbs into the cavity – parsley, thyme and bay leaves all give chicken a good flavour!
  2. If you want to add a stuffing to your chicken, stuff the neck end, not the cavity. Push your fingers between the skin and the flesh to loosen it a little so that you can get a good amount of stuffing in. Smooth the skin back over the top and secure it with a cocktail stick underneath
Roasting time
  1. Thorner's chicken weigh 1.6kg but may vary slightly so cooking times may differ. Cooking times can be calculated by: '45 minutes per kg + 20 minutes, so ensure your coking time is in accordance to its weight. Sit the bird in a roasting tin slightly larger than the chicken, and don’t cover it with foil or you won’t achieve a crisp skin.
  2. Basting your chicken during cooking will help keep the meat moist. Tilt the tin slightly and use a spoon or turkey baster to scoop up some of the fat, and then drizzle it carefully over the chicken. Baste 2 or 3 times during cooking
Is your chicken cooked?
  1. Chicken must be thoroughly cooked before serving, with no pink meat. Pierce the thickest part of the thigh with a skewer and let the juices run out. If they are clear, then it’s cooked, but if they still look pink, return it to the oven for 15 minutes, then test again. If you have a meat thermometer, push the probe into the thickest part of the thigh. The temperature should be at least 75C for cooked chicken
Rest Up...
  1. Chicken needs to rest after cooking in the same way as beef, lamb and pork, to allow the juices to settle back into the meat. Cover your chicken with foil and set aside for 30 minutes. The rest of the sides can finish cooking and you can make the gravy – don't forget to add in the flavoursome juices from the chicken as it rests
The best part... Serve + Carve!
  1. Carving a chicken is fairly straightforward when using a sharp carving knife and carving fork. Use the fork to keep the chicken steady while you carve and insert the knife between the leg and body of the bird
  2. Remove the thigh and drumstick in one piece. Repeat with the other leg, and then separate the thigh and drumstick if you wish
  3. Remove the wingtips, then just slice the breast meat
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