Remove any moisture with a paper towel. Season both outer and underside with salt & ground black pepper. Poke holes all over with cocktail stick, to guarantee that gorgeous crispy skin. Then place the chicken in a large dish.
Leave in the fridge for 8 hours – this let’s the salt work it’s magic. Next, preheat oven to 230 degrees / Gas Mark 8. Let chicken rest in room temperature for 1 hour.
Take 3Ft of cotton cooking twine, loop around the legs & pull together. Take each end and piece around each leg, at same time. Pull each side of string to the top of the bird. Next, flip the bird over, pull twine under the wings and loop around the neck and tie-together. Cut away any excess twine. Then, flip the bird back over and tuck wings underneath the body.
Ideally, you’d place the chicken on a rack within your pan – as this allows the heat to circulate all the way around the bird. If you don’t have a rack, just place on top of chopped vegetables instead. Don’t forget to place the chicken breast side up.
Roast @ 230 degrees or on Gas Mark 8 for 1 hour. When the timers about to bleep, use the oven’s meat probe and just check the chicken is 71 degrees Celsius inside – at its thickest part. When it is, then you can remove the chicken & let it rest for 20 minutes at room temperature.
Remove all the twine, clip the legs, carve from leg to breast, and check for clear juices. When you reach the joint, bend back and cut right through. Twist the wings off with your hands. Next, cut down the tail bone in the middle to remove the breast and cut as close to the bone as you can.
Next, feather out as you cut, slicing gently outwards. You’ll then have the Breast, Leg & Wing. The leg can then be broken to thigh and drumstick if you like.
Now flip the rest of the chicken over. In the middle you’ll see two small heart-shaped pieces either side of the back. These are called the Oysters. Pull out with your hands and enjoy the most flavoursome part of the chicken – all to yourself Chef!
You can keep any chicken leftovers to make stock if you fancy it. Now all that’s left to do is serve your perfect roast chicken alongside seasonal vegetables and your favourite Sunday roast accompaniments. Nap post-feast inevitable. It’s all about the perfect Sunday after all….