The Best Roast Chicken Supper Recipe From The Butchers Block
1 grain Fed Yorkshire chicken
125g butter (approx)
1/2 onion peeled but left in tact
2 sprigs of thyme( or some dried thyme 1 teaspoon)
Good quality tin foil
Freshly milled black pepper
1 deep sided flat bottom roasting tin
Heat oven to 200c fan. In a bowl allow butter to soften, add leaves off thyme or dried thyme and mix well. Use a knife to loosen skin on top of chicks and make a pocket between breast and skin. Into this pocket stuff thyme butter and spread over pockets. Season with salt and pepper. Place chicken onto roasting tin and cover with foil. Place in hot oven for 1/2 of cooking time (see below) Once 1/2 way through cooking, remove foil and discard and baste with butter from bottom of tray. Return to oven now uncovered for remaining cooking time. Remove from oven and cover with foil and a couple of clean towels whilst you finish trimmings. And serve with salad or all the Sunday supper trimmings! Chicken, like all poultry should be Cooked as per weight. 20 minutes per 1Ib of weight plus an extra 20 minutes added on. The meat juices should run clear when the meat is skewered. ***Ask us for your weight converted to pounds for cooking times.
This recipe is made using Large Soanes Tray Wrapped Chicken
Locally reared in the fields around Driffield and Middleton on the Wolds. Grain fed, succulent birds. A perfect Sunday roast.
Price per bird