Thanks to my parents consistently cooking up a monster roast dinner every Sunday back home, I continue the trend. Firstly, I crack open a traditional ale or two, then I get some tunes pumping and finally, let the cooking commence whenever I can.
I come from a fairly large family, with 4 other siblings along with Mum and Dad.
They would get up nice and early, getting their chicken, beef or pork (Maybe all three) in the oven and get that cooking nice and slow for the whole day whilst getting on and preparing the vegetables.
You would always get the pleasant smell of cooing meat as you came down the stairs.
Being pretty traditional, the meals would always be enjoyed at the table with the rest of the family, so it would always be a good time to catch up, see what’s going on in our lives or just go back to the joking, laughing and excitement of everyone being together.
The same is still true today, though we don’t always get together as often as we like, but a traditional roast always reminds us of those good old days together.
Onto the chicken then, and I like to use the following calculation to establish the cooking time for the chicken and have always got the temperature perfect.
No under cooked meat for me.
20 minutes per 500g plus 20 minutes
This means that for my chicken which comes in at around 1.240kg, it will take roughly 1 hour and 10 minutes to cook through properly.
- 1 Large Onion (Peeled & Roughly Chopped)
- 2 Sticks of Celery (Roughly Chopped)
- 2 Carrots (Roughly Chopped)
- 1 lemon (Quartered Length ways)
- 6 garlic cloves
- 2 tsp Each of Thyme & Rosemary,
- 2 Bay Leaves
- 1 Whole Chicken (1.240kg)
- 2 tbsp Vegetable Oil
- Salt and Pepper
- Place all the roughly chopped vegetables and garlic cloves into a baking tray big enough for your chicken then add 2 tbsp of oil along with all the dried herbs.
Mix well by hand.
- Pop the chicken on top and stuff with the quartered lemon. Then Pour a little more oil on the chicken, season well with salt & pepper and rub into the skin.
- Calculate the cooking time with the method above and pop into the oven at around 200C/180C fan/gas 6
Mid way though, baste the juices and oil back over the chicken and veg – add a little boiled water if the veg is getting too coloured around the edges.
- Once fully cooked remove the chicken from the tray and onto a place, cover with foil and allow to rest for about 30 minutes.
- Carve and serve
Any other pointers?
Reserve any of the meat juices from the chicken and press the leftover vegetables through a sieve and into a jug – These juices are valuable in the world of cooking.
Now you’re ready to check out my gravy recipe.
To calculate of my meat timings, I use this online roast calculator.
Karl’s Roast Calculator – It hasn’t let me down yet.
There is always plenty of meat and cooked vegetables leftover which we use to create additional meals throughout the week.
The chicken can be used in part to make a curry or a pie and the vegetables can be used to make the ultimate left over meal of Bubble and Squeak.
The leftovers will last for around 3-4 days if sealed away properly in a fridge.