Thursday, December 18, 2008

Roast Chicken





Roast Chicken
Roast chicken is simple and easy. Just follow the following simple steps.

Method
0. General guideline 25 minutes for each ½ kilogramme (per pound)
1. Let chicken get to room temperature this takes about one-two hours outside of refrigerator.
2. Preheat oven to 260C (500F).
3. Place chicken into heavy based ceramic (or metal) based pan.
4. Bake for 30 minutes.
5. Lower temperature to 180C (350F).
6. Continue baking until cooked (that is until juices from thigh run clear).
7. Baste every 30 minutes or so.

3 comments:

Jude said...

I like the no BS direct approach. The finished bird looks perfect.

Cooking and the City said...

the skin on that chook looks amazing! great colour :-)

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