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  1. My mum taught me how to roast chicken. Cook it covered with a foil tent. Baste once, halfway through cooking time. Take the foil off for the last 30 minutes to crisp the skin and viola!
    Roast chicken with mash and gravy. Comfort food!
    Ali x

  2. Another option is the Beer Can Chicken. You open a can of beer, take a hearty swig and place the can on a baking sheet. Place a raw, seasoned chicken on the beer can (it forma a tripod – chicken legs and beer can) You then roast the bird upright in the oven or on a grill. The beer steams and the result is a juicy, tender chicke. Really!

  3. I disagree with all those troublesome methods. I loosen the skin on both sides and insert a paste made of herbs and salt underneath the skin. Then I massage the chicken to make it feel good and spread the seasonings. It then gets popped into a very hot oven, either standing up on one of those Eiffel tower racks or lying on its back on a rack. Cook at 425°F or 210°C until a thermometer inserted in the meat near the thigh joint reads 170°F. Let it rest and the temperature will continue to rise.
    No rubbing, no basting, no turning, just crunchy skin and juicy meat. It is also so fast you'll think a microwave was involved. Sometimes it's done in 35 minutes.

  4. I make two chickens at once — one for dinner, the other for salads, sandwiches, etc. during the week. That way I get a day to be a lazy slob…a lazier slob.

  5. Hmmm.. I've never heard of roasting a chicken that way. If it turned out great and you feel you have found the best recipe ever, stick with it. I finally found a turkey recipe that I love, and I'll always use that one. I get confused with too many great recipes trying to take over my brain. One great one is enough.

  6. You sound just like me…..veggie then chicken…I find it even now to do a decent chook…chicken…somehow I wonder if the guilt interferes with the cooking process…..till soon

  7. Actually I just became Vegan – my husband and I both did. And I have a great 'Faux Chicken and Dumpling Soup' recipe if anyone is interested. It tastes so scrumptious, no one can even tell the difference!

  8. My favorite way to roast a chicken is Ina Garten's recipe – a cut up lemon, a head of garlic cut in half wide-ways, and a handful of thyme or some other lovely herb, all shoved up the bum of a salted and peppered chicken. Rub lightly with melted butter or oil and roast just like that in a 350 degree oven until done on the inside and crispy brown on the outside. Divine!

  9. I do turn my chicken but only once. I start it on its breast and then turn it on its back for the last 30 mins. Lovely. I am going to try your way too Alison.

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