ROAST CHICKEN IS A DISH FOR ALL SEASONS......
OVEN READY CHICKEN - 1.5kg - 1.9kg £4.98/kg
CHICKEN FILLETS PACK OF 2 - £6.25
DICED CHICKEN - £9.98/kg
SPECIAL OFFER
10 CHICKEN LEGS
ONLY £10.00
CHICKEN FILLETS PACK OF 2 - £6.25
DICED CHICKEN - £9.98/kg
SPECIAL OFFER
10 CHICKEN LEGS
ONLY £10.00
....SERVED HOT WITH ROAST POTATOES OR COLD WITH A SALAD
3 BONE CHICKEN WINGS 25p EACH
2 BONE CHICKEN WINGS 15p EACH
MEATY CHICKEN WINGSTICKS 15p EACH
CHICKEN LEGS £3.95/kg
CHICKEN THIGHS - 80p EACH
CHICKEN DRUMSTICKS - 60p EACH
ASK ABOUT OUR GLAZES!
2 BONE CHICKEN WINGS 15p EACH
MEATY CHICKEN WINGSTICKS 15p EACH
CHICKEN LEGS £3.95/kg
CHICKEN THIGHS - 80p EACH
CHICKEN DRUMSTICKS - 60p EACH
ASK ABOUT OUR GLAZES!
TIPS FOR ROASTING CHICKEN
Pre-heat the oven to gas mark 5, 375 F (190 C). Place the chicken in the roasting tin and smear 2 oz (50 g) of softened butter all over the chicken with your hands. Season the chicken all over with salt and freshly milled black pepper then arrange 7 rashers of smoked streaky bacon in a row along the breast. Cut one extra rasher in two and place a piece on each leg.
Roast for 20 minutes per lb (450 g) plus 10-20 minutes extra – this will be 1 hour and 50 Minutes to 2 hours for a 5 lb (2.25 kg) bird. Baste three times during the cooking. During the last basting, remove the crisped bacon rashers and keep them warm. For the final 15 minutes of cooking, increase the heat to gas mark 7, 425°F (220°C) to give the skin that final golden crispiness. When it is cooked, remove it from the oven and cover it with foil. Leave to rest for 30 minutes before serving.
