Roast whole chook.....

**Miss.September** · August 5th, 2011, 04:20 PM

What on earth are you telling me to do with my chicken that BB has censored?!?!

Note to self......always re-read posts after typing them out!!!!!!

Jennifer13 had it right, p r i c k the lemon. Anything else you want to do to it is completely up to you

We've used other herbs instead of thyme too. Mint is nice, but I wouldn't put a large bunch in.

Now off to proofread my post...

**Beach Mama** · August 5th, 2011, 04:38 PM

I've sorta combined all the ideas and recipes that I have found, used lemon and garlic inside, butter, parsley and garlic under the skin, salt and pepper and all purpose seasoning all over the top

Fingers crossed! It's on a roasting rack with a load of root veggies underneath!! Eeeps.

**Beach Mama** · August 5th, 2011, 06:29 PM

Welllll it was okkkkaaaayyyyy..... A bit too much effort and faffing about for me especially as we have a lovely charcoal chicken place nearby that charges about the same for a free range chook!

Thanks for all the help ladies!!

**Gigi** · August 5th, 2011, 07:13 PM

i get the idea, one hour per kilo, for cooking time, but still keep on getting the result of the chicken being well cooked on the outer and maybe 90% of the chicken, but for the other 10%, in the most inner bits, seeing what looks undercooked, raw, red and bloody. Reading all the above posts, cooking a chook seems a doddle, i can't work out what i'm doing wrong.

and do you really have to p r i c k a chook? allover, or somewhere in particular?