Hello pinkcowprint,
This is how I roast ours:
Oven on 200
Put the roasting tray in the oven with sunflower oil and heat.
Prep the chicken:
For this I slide very carefully under the skin of the chicken large knobs of butter.
I do home made stuffing which is bread crumbs, onions finely chopped, 1 egg, melted butter and sage, either fresh or dried...mix all together and stuff chicken cavity.
I sprinkle a litle salt over the skin.
Then place chicken on the hot roasting pan and cook for one hour, then turn down to 180 for another 45 mins. I also add par boiled potatoes and sweet potatoes, parsnips and onions for the last 45 mins and turn after 20 mins.
I check that no red juices are coming out after this time by piercing the chicken legs.
If the juices are clear then its cooked.
I then place on a carving tray while I make the gravy.
I put a large glug of sherry in the pan and reduce, stirring constantly. Then add chicken stock and reduce again. I then add a bit of cornflour mixed with cold water to thicken. You can add a bit of single cream to this.
Here are some more ideas for roasting chickens:
http://www.bbcgoodfood.com/recipes/4752/foolpr oof-slow-roast-chicken
http://www.bbc.co.uk/food/recipes/database/roa stchickenwithsavo_6594.shtml
http://www.bbc.co.uk/food/recipes/database/roa stedchickenwithga_86552.shtml
12:23 Tue 14th Jul 2009