Hygiene is extremely important when handling raw chicken as it carries bacteria that are only killed off when the bird is thoroughly cooked. Throw away packaging carefully and wash any utensils or surfaces that have been in contact with the chicken with hot, soapy water – not forgetting your hands.
HOW TO STUFF AND ROAST A CHICKEN Photo Gallery
1. Heat the oven to 190°C/fan 170°C/gas mark 5.
2. Lift the neck flap of the chicken, at the end nearest the wings, and fill the stretchy skin with as much stuffing as will fit into it. Tuck the flap end under.
3. Place the chicken in a baking tray. Rub softened butter all over the breast and legs and season with salt, pepper and a sprinkling of herbs. Roasting time depends on weight. A 1.5 kilogram chicken will take around 1 hour 20 minutes.
4. Check it’s done by inserting a sharp knife where the inner thigh and breast meet. The juices should run clear with no trace of pink. Lift the chicken onto a serving dish or board and let it rest for 1015 minutes before carving.
TRADITIONAL SAGE AND ONION STUFFING
1. Peel and finely chop a small onion.
2. Add in approximately 100 grams of breadcrumbs, 1 teaspoon of sage (fresh or dried), salt and pepper.
3. Add enough water to bind the mixture together: around 2-3 tablespoons.