ROAST CHICKEN IS A DISH FOR ALL SEASONS......
OVEN READY CHICKEN - 1.5kg - 1.9kg £4.89/kg
CHICKEN FILLETS PACK OF 2 - £5.49
CHICKEN FILLETS PACK OF 4 - £9.49
DICED CHICKEN - £9.98/kg
40 CHICKEN LEGS ONLY £40.00
CHICKEN FILLETS PACK OF 2 - £5.49
CHICKEN FILLETS PACK OF 4 - £9.49
DICED CHICKEN - £9.98/kg
40 CHICKEN LEGS ONLY £40.00
....SERVED HOT WITH ROAST POTATOES OR COLD WITH A SALAD
HOT AND SPICY GLAZED WINGS £3.50/kg
CHINESE GLAZED CHICKEN WINGS £3.50/kg
10 X CHICKEN LEGS £10.00
CHICKEN LEGS £3.95/kg
CHICKEN THIGHS - 80p each
CHICKEN DRUMSTICKS - 60p each
CHINESE GLAZED CHICKEN WINGS £3.50/kg
10 X CHICKEN LEGS £10.00
CHICKEN LEGS £3.95/kg
CHICKEN THIGHS - 80p each
CHICKEN DRUMSTICKS - 60p each
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.
