One of the best ways to get a succulent Chicken with very little effort.
This is a difficult recipe to write up, not so much for the instructions but for the differences in size.
The chicken we have used is a large chicken, so please remember that for smaller birds you will have to vary your cooking time down accordingly, I will try to update this as and when I do smaller birds.
The great thing about this is that you can do this whilst doing other things as there are long periods of time where you only need to spend one minute on the bird over hours.
Ingredients
1 Large Chicken
1 onion, sliced
herbs to suit (whatever you have that goes with Chicken).
Bacon (you will see why later)
good knob of butter
Method
- slice the onion and place it at the bottom of the basting tray (or baking tray if you don’t have a basting tray).
- Place the bird on top of the onion slices.
- rub the knob of butter all over the chicken, rubbing into the skin.
- place the bacon over the two breasts of the Chicken.
- Cover the tray and bird with foil.
- Put into the oven at 125°C for 3 hours
- Take the Chicken out of the oven, take the cover off and then spoon the juices that have collected in the tray over the bird.
- Put the covers back onto the bird and put back into the oven, this time at 150°C for 1.5 hours (90 minutes).
- Take the bird back out of the oven, take the foil off and again spoon the juices back over the bird.
- This time put the Chicken back into the oven without the foil for ½ an hour.
- The Chicken is now perfectly cooked, and it is time for the cooks treat, yes, the bacon is for you to eat now.
