FILL THE CAVITY

Imparts flavour & Retains moisture

Change what you fill the cavity with...

*garlic bulb halved with thyme sprigs

*quartered lemon

*Clementine halved

*garlic & 2 Bay leaves

Flavoured Butter under the skin

Gently loosen the skin, start at cavity end work fingers underneath to release.  Spread the herbed butter evenly under and directly onto the meat. 

Slash the legs with sharp knife ensures crispy skin once cooked.

Butter / lemon zest / crushed garlic clove / sea salt & cracked black pepper/ Proscuitto

(You can vary the flavour of the chicken according to what you add)

SEASON the Chicken ON THE OUTSIDE

with a little Olive Oil & Sea Salt & Cracked Black Pepper

Sit on a Trivet of veg...

A) Carrot/ Celery/ Onion

B) Fennel / Onion / Lemon/ Garlic

C) Garlic / Thyme / Rosemary

NB

If cooking with stuffing inside the bird -

always weigh the bird with the stuffing inside

to calculate the correct cooking time.

Baste chicken regularly