100 recipes: Roast chicken

Best recipe
Perfect roast chicken – Marcus Wareing

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The best roast chicken recipe nominated by Alain Ducasse is by his Grandma Jeanne for roast chicken, as featured in The Observer’s Top 50 favourite recipes. Jill Dupleix recommends Simon Hopkinson’s recipe for Lemon roast chicken.

Clarissa Dickson-Wright and Johnny Scott’s recipe for the perfect roast chicken was listed in The Observer’s How to make the perfect…. article, and features in their  Sunday Roast cookbook.

Look for an organic free-range chicken for the best flavour. If you can get one – the best type of chicken to use are poulet de Bresse for their succulent meat, although more popular in France.

Laukie Werle – in ‘Loukie’s Kitchen‘ cookbook writes there are four steps to a perfect roast chicken:

  • remove chicken from the fridge 1 hour before cooking
  • a size 15-16 (1.5-1.6kg) chicken always takes 1 hour and 20 minutes in a preheated 190C (170C fan) oven, whether plain roasted or stuffed.
  • always rest chicken after roasting for 15-20 minutes before carving
  • don’t turn or baste chicken while roasting

Skye Gyngell recommends serving mashed potato and green beans in summer. She serves roast pumpkin with red onions and sweet potatoes or fennel slices in winter.

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