Chicken.

Our Chicken is bred under the British Red Tractor scheme by Banham Poultry, this is run along side the RSPCA's Freedom Food scheme where there is 25% less stocking in the sheds and they have things to play with! i.e. Footballs, climbing frames and CDs hanging from the roof! We bone out the majority of chicken cuts that you see in the shop and if you come in on a Tuesday and Thursday morning you can see how many we do!

Roast Chicken

COOKING DIRECTIONS

Step 1
Preheat oven to 375°F.

Step 2
Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.

Step 3
Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175°F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.