Roasted Whole Free-range Chicken with Rosemary

by Stefan Kolsch

Before serving switch off the oven and allow the chicken to rest for 10 minutes

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SERVINGS

PREPARATION TIME

15 MINS

COOKING TIME

2 HOURS

Ingredients

1 Whole Free-range Chicken 1.4 kg

1 Whole Yellow Loué Chicken 1.5 kg

8-10 sprigs Rosemary

1-2 tbsp Olive oil

Salt, pepper

2 tbsp Honey

Roasted Whole Free-range Chicken with Rosemary

Instructions

Preheat the oven to 230ºC/450ºF/Gas 8. Pat dry with kitchen paper and allow the chicken to come to room temperature.

Stuff half of the rosemary into the chicken and brush the chicken with oil all over. Season with salt and pepper. Place the chicken into a roasting tin and place in the centre of the oven and cook for 15 minutes.

Then turn the oven down to 180°C/360ºF/Gas 4 and cook for a further 40-60 minutes.

Meanwhile chop the remaining rosemary and mix with honey, drizzle over the chicken for the last 10 minutes of cooking time. Before serving switch off the oven and allow the chicken to rest for 10 minutes in the oven with the door slightly ajar, or in a warm place.

Purchase your ingredients...

2x packs Diced Red Deer Venison

Perfect for game pie, rich spicy casseroles and soups.

4 SERVINGS

£16.00

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Roasted Whole Free-range Chicken with Rosemary

by Stefan Kolsch

Ingredients

Instructions

Purchase your ingredients...

2x packs Diced Red Deer Venison

Rate this recipe

Your comment or suggestion

Comments on this recipe

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