Recipe: Roast Chicken

Ingredients

  • whole chicken
  • 1 lemon (or bottled lemon juice at a push)
  • dried rosemary
  • water
  • stock cube (chicken or vegetable)

Method

  1. Cut lemon into quarters.
  2. Remove chicken from packaging.
  3. Cover chicken with lemon's juice and stuff the chicken with the lemon remnants, but be sure to leave some space for an air cap.
  4. Coat liberally all over with rosemary.
  5. Cook the chicken as normal, in a deep tray.
  6. Check every 20 mins - if the chicken is well-browned cover it with foil.
  7. Part way through the cooking, make some stock and pour it over the chicken.
  8. Rest chicken for 10 mins before carving.

As always, make sure chicken is fully cooked before eating it, otherwise you risk food poisoning!

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