Comments on: How to Cook the Perfect Roast Chicken without Recipes

By: lorraine74

lorraine74 — Tue, 18 Oct 2011 15:43:35 +0000

I was lucky enough to get a free range chicken licken half price last night but Im going to save it for my beloved on Sunday..:D

Thank you for the tips I blast mine then let it sunbath on its breast until finished...as for my roasties, par boil then I cook them with olive oil & rosemary until an inch of their life...thank crunchie for sunday...& for me its a must must for a wine gravy...:)

But the chicken licken is definately getting a lemon this time!!

By: Mark McIvor

Mark McIvor — Sun, 20 Mar 2011 18:28:29 +0000

Just used this recipe with, to be frank, was a very cheap chicken, therefore you know it was probably going to be tastelsess, but it was very tasty and juicy, I’m doing my chicken like this from now on!
Also, I roasted my potatoes in the juices and they were equally good!

By: togga

togga — Sun, 08 Aug 2010 10:17:37 +0000

Just when I thought I have had it with chicken. It just got interesting again. Thanks.

By: willcritchlow

willcritchlow — Fri, 20 Feb 2009 21:55:05 +0000

So I normally cover it too. But then I didn't this time and it worked great. Huh. Who'd have thought? That's why it's more fun without recipes.

I'm gonna try flipping it over to rest next time - and adding onion / celery / carrot to stock.

By: Rich Hull

Rich Hull — Fri, 20 Feb 2009 16:42:02 +0000

Nice website and ‘recipes’ mate. Had a couple of chicken thoughts (I regularly do a roast chicken to be my sandwich filling)…

Cooking temp and time: Chicken is rubbish if dry. Would usually go at 170 for a fan oven for about 1 1/2 to 3/4 hrs depending on bird size. I agree with Tom – I usually do the first bit with the bird covered in foil then take it off to brown. A quick poke with a skewer into the breast will tell you if its cooked – clear juices are good. Bloody bad!Oh and resting time is really important for any roast. Try flipping the bird onto its breast whilst you do that to keep it moist.

Oh and stock – I often do a bit of a mix and chuck in a bit of onion/celery and carrott. More flavours! Those clever ice cube bags you fill and flip are great for making stock cubes for the odd quick sauce. (Have also tried it with wine…)

By: Rebecca Kelley

Rebecca Kelley — Mon, 16 Feb 2009 19:22:54 +0000

You’re like a less foulmouthed Gordon Ramsay!

By: Tom

Tom — Mon, 16 Feb 2009 10:05:04 +0000

MMMMM. I followed this exact recipe yesterday and can testify that it makes a lovely roast chicken. Only I added some water to the bottom of the chicken dish and left covered for a bit before blasting it. Still, the end result was similar!