Chicken must surely be the family favourite! It’s also hugely versatile and when you look at some of the different ways it can be used, it goes a long way, so represents fabulous value for money.
We like to start with a roast meal, use any leftovers for sandwiches and any scraps that aren’t going into sandwiches can go into a stir fry. Add the carcass into a pot of salted boiling water and simmer away for a few hours and you have a delicious stock that can be used in many ways, including delicious soup.
We’ve found these simple steps will give you the perfect chicken every time. Moist and tender meat with maximum flavour!
Start by placing your chicken in a large ziplock bag and add a cup of buttermilk, together with salt, herbs, spices and garlic. Place in the fridge overnight to allow the flavours to develop and the buttermilk to go to work.
Remove the chicken and place into a roasting pan. Carefully pour the liquid from the ziplock bag inside the carcass together with half a lemon.
Seal tightly with foil and roast at 180 C for 90 mins. Remove from the oven and unwrap the foil before placing the chicken back in the oven for a further 20 mins to allow the skin to brown.