Roasting Chicken – Large

Place in a pre-heated oven at 180°C and roast for approximately 2 - 2.5 hours. Chefs tip: Rub butter over breasts and thighs of Chicken, season, place a halved orange into carcass then Brown in the oven for 30 minutes. Remove from oven and cover with Streaky bacon then foil, return to oven for remaining time. Leave to rest for 20 minutes before serving, retain juices to make gravy. Cook's Money Saving tip: After sufficient meat has been removed from Chicken for dinner and or sandwiches, place remaining cooked carcass into a medium to large saucepan 1/2 filled with water and bring to the boil, then simmer for 45 minutes to 1 hr. When cool, either in refridgerator overnight or later in the evening remove carcass from pan making sure to retain stock from sauce pan ( skim any unwanted fat from top of stock at this stage and place in food bin ). Remove any further meat from carcass, wings or legs, taking care to remove all bones and skin. Return meat into chicken stock with 2 packets of Chopped Soup Vegetables with 125g of Soup mix and 1 Chicken stock cube. Cover all contents with additional water if required and bring to the boil then simmer gently for 1 - 1.5hrs. Season with salt & pepper on completion, serve for lunch or dinner with buttered crustie loaf or potatoes. Serves 4 - 6 persons