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How to Cook
5
The
British have been famous for Sunday roast dinners for centuries, and despite its
long history, the dish is just as popular today as it has ever been. At
Eversfield Organic, as like much of the country, we’re partial to a brimming
plate-full of roast, so we’re introducing our next How to Cook instalment...
Take the organic chicken out of the fridge, remove the giblets from inside the bird (but keep these to make a mouth-watering gravy) and wash the bird inside and out under cold water. Pat completely dry and set aside on a rack and let come to room temperature (for around 30 minutes).
Preheat the oven to 180°C. Meanwhile stuff the chicken with the organic lemon, thyme and two bulbs of garlic, reserving two cloves and two sprigs of thyme.
Heat the organic butter on a medium to high heat in a large cast iron frying pan (large enough to hold the chicken). Add the 2 reserved organic thyme sprigs, cloves of crushed organic garlic and the bird to the pan to brown it evenly in the butter (2-3 minutes on each side). We suggest using your eyes and nose as judgement.
TOP TIP: try to colour all faces golden as this will seal in moisture and aid the skin in turning crispy whilst roasting.
Transfer the chicken to a baking tray and pour over the melted butter. Season generously with salt and pepper, then roast the bird for 75 minutes. Be sure to check the bird and baste at 40 minutes and again at 60 minutes.
At 60 minutes, crank your oven up to 190°C for the final 15 minutes of cooking.
At 60 minutes, crank your oven up to 190°C for the final 15 minutes of cooking.
Remove from the oven and set aside to rest somewhere warm for 15 minutes.
This recipe calls for a 1.6-1.8kg bird
For a larger or smaller bird adjust the cooking times +/- 10 minutes per 200g
