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  |  Meat & poultry  |  Poultry  |  How to roast a chicken
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How to roast a chicken

by Joanna Lamiri
continued from page 1

iVillage rooster

  • Placing the chicken breast-down in the roasting tin will allow the juices to moisten the breast meat, which otherwise can turn quite dry. Wrapping the bird in foil is another way of preventing drying.
  • Scatter unpeeled garlic cloves around the bird when roasting. Then mash some of the garlic into the gravy, removing the papery skins.
  • For crisp skin, squeeze the juice of half a lemon over the breast 30 minutes before the end of the cooking time, and season with salt and pepper. Do not baste the chicken at all after this and the skin should crisp up well. iVillage hen
  • Leave the chicken to rest for at least 15 minutes, covered in foil. This allows the juices which have bubbled up during cooking to sink back into the bird, leaving the meat moist.
  • The key to carving a chicken is to use a very sharp knife and work from the outside in. In other words, remove the legs and wings, then carve the breast.

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