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Whole chicken
Whole fresh chicken — the best value roast there is.
£5.66 per kg
A whole bird gives you a roast dinner, sandwiches the next day and a carcass for stock, which is why it remains the best value meat in the shop. Season it well inside and out, roast breast down for the first half if you want the breast to stay moist, and rest it for fifteen minutes before carving. Do not throw the bones away.
200°C for 20 min, then 180°C for 20 min per kg plus 20 min. Rest 15–20 min. Juices from the thigh should run clear, and 75°C at the thickest part is the safe check.
A 1.4kg bird serves 203 a 1.8kg bird serves 3-4, Allow 350–400g raw per person on the bone.