Ingredients

1 x Free Range Chicken, approx. 1.2kg

Coarse salt (e.g. Kosher salt) – generous quantity

Pepper

Ultra Simple Roast Chicken


Whole roasted free range chicken

A quick and easy method for creating perfect roast chicken every time

Preheat oven to 220°C 

Dry the inside of the chicken well and season with salt and pepper. Don’t completely dry the outside as you need to put a lot of coarse salt over the bird and a little moisture will help it stick. Use very coarse salt if you can, as this will provide a crisp skin when cooked.

Put the chicken in a roasting pan and into the pre-heated oven and leave it for about an hour. Check it a little earlier if the bird is small, or longer if it’s bigger. Check if it’s done by inserting a toothpick into the leg bone and if the juices run clear, it’s cooked. Let it rest – all meat benefits from this – and if there are juices to use, pour them off and separate the fat by adding some ice cubes; the fat will congeal onto the cubes and you can use the jus – as is – or you can make a gravy.


For a gravy, start with a simple roux – 2 teaspoons of flour to 2 teaspoons of butter, cook in a pan over medium heat, stirring so it doesn’t brown, for about 2 minutes. This will cook out the taste of the flour. Then add the stock, slowly but stirring constantly, till the gravy is thickened to the desired consistency. If it’s too thick and you have no stock on hand, you can thin it out with a little water.

If you’re cooking green vegetables, you can use the water from that pot – better than tap water.

If you have a herb garden, or herbs in the kitchen, chop and add some to the gravy or jus.

This is a simple but very tasty way to roast chicken. It can provide the background for special salads or vegetables – but it’s great in its own right.

Winter holidays are filled with heartwarming favourites, like this hearty, flavoursome and easy-to-make Roast Chicken.  Go to The Meat Society –Australia’s favourite online butcher- for restaurant quality organic chicken and a wide range of other beef and lamb cuts at supermarket prices.