Roast whole chook.....

[Beach Mama]

Awesome can do all that except the thyme! Can I sub it for something else?!

[Charlotte91]

Awww, yum!! I cheat when I do a chook. Just buy one of those 'in a bag' things. All you have to do is shove the chook the in the bag, put in the seasoning, and an hour later you've got a beautiful roast chook. Yum-o!

The 'in-a-bag' things only cost about 2 dollars from the supermarket.

[Beach Mama]

Thanks Charlotte!

Just remembered the Maggie Beer verjuice recipe on MC! Off to google and work out where to get Verjuice from

[nothing2lose]

I made that Tanstar...very nice. I used vinegar and lemon juice instead of verjuice

Although you can get it at Safeway.

[LionsandBears]

I made roast chook the other night and pretty much did what toomanyshoes said.

I put garlic & herb butter I'd already made between the skin & the meat, rubbed on the outside, quartered a lemon and shoved it up the bum with more herb butter. It was a 1.5kg chook. Cooked it at 160 fan forced for 40 mins then 180 for 30-40 min. Let stand for 10mins before carving. Served with roast potatos & sweet potatos and steamed greens. And gravy.

It was tender & yummy. I'm using the bones today to make stock.

[Miss.September]

We keep it simple and it works every time. Oven on to 240, chook at room temperature. Coat chicken with olive oil, salt and pepper (or sometimes we cover it with Moroccan spices too). Get a whole lemon, ***** it all over and put in the microwave for 40 seconds. Put the lemon and a bunch of fresh thyme in the cavity and put it in the oven. Turn temp down to 200 and cook for 1 hour 20 minutes. It's Jamie Oliver style and is fantastic.

[toomanyshoes]

Awesome can do all that except the thyme! Can I sub it for something else?!

I've used rosemary before and it was still yum probably just go easy on it though because it's a little stronger than thyme.

[Astrid]

The best method takes about 6 months. First you need to hatch your chick, let it free range and eat really good food, then **cough cough** it one morning, pluck and "dress" (means get the guts out). Then any of the methods above. Makes a really tasty chook

[Beach Mama]

Astrid - I sorta jumped the 6 mths by getting a Macro free range one!

[Astrid]

Astrid - I sorta jumped the 6 mths by getting a Macro free range one!

You would be really surprised how different a home free range one tastes compared to a commercial free range.

[Rouge]

Yes yes he does. And that is a nice bonus

[diva det]

omg i made the BEST Stuffing in my free range chook tonight
i used 2 oatbrits, a large handful of oats and a small handful of bread crumbs as the base- no bread!!
i also used 2 eggs, mixed herb mix, chicken seasoning herb mix, an onion, a little water and a tablespoon of organic honey
It was awesome and the flavour permiated through the chook as well as i cooked it on 170 degrees for 2 hours.
i also rested it for 15 mins before we carved it and it relaxed the chook so it melted in your mouth
i also put some of the chicken seasoning herb mix as a rub on the outside of the chook as well- man it was damn good!!!
yummmmmm