ROAST CHICKEN RECIPE BY MARY BERRY FOR 'SUCCULENT' MEAT PROVES YOU'RE COOKING IT WRONG

There is nothing better than a Sunday Roast, but there is a better way to roast a chicken that many people do not know about.

Most Brits would be confident that they know how to cook a roast chicken, but Mary Berry has shared that the "French" method of placing a chicken upside down will make it much juicer and tender.

In her "Complete Cookbook", Mary advised: "Put the chicken, breast-side down, into a small roasting tin" before putting it into the oven to roast.

This will make the roast juicer as chicken legs tend to be much fatter than the lean chicken breast and this allow the fat to drip down onto the breast and ensure it cooks evenly.

Chicken breast also tends to be infamous for being the driest part of the chicken if cooked improperly, and turning it upside down will ensure it is braised and comes out succulent.

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How to make Mary Berry's 'French style' roast chicken

To make this delicious dish, you will need:

  • 2kg chicken
  • 300ml of chicken stock
  • 90g of softened butter
  • A "good splash" of red wine
  • A small bunch of rosemary or tarragon
  • Salt and pepper

Kitchen equipment you will need:

  • String to tie the chicken legs
  • Roasting tin
  • Greaseproof baking paper

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Instructions

To make a mouth-watering chicken, preheat the oven to 190C (170C for a fan oven or Gas Mark 5)

Begin by placing the herbs and 30g of the softened butter into the cavity of the chicken, then tie the legs together with string.

Weight the chicken as it will need 20 minutes per 500g in weight, and then will need an extra 20 minutes. For example, a 2kg chicken would need to be cooked for one hour and 40 minutes.

Rub the remaining butter all over the chicken and season with salt and pepper. Then, place the chicken breast-side down into the roasting tin.

Pour the chicken stock and wine into the bottom of the tin and then cover it with buttered greaseproof baking paper.

Cooking the chicken in the stock is Mary Berry's second tip for making the perfect roast. She explained: "Chicken roasted in the traditional French style is partially moist and succulent because of the stock added to the roasting tin."

Then, place the chicken in the oven and cook for the calculated time Make sure to baste the chicken at regular intervals and turn it regularly to roast it evenly

Mary explained: "Turn it first on one side, then on to the other, and finally on its back."

Once the chicken is fully cooked transfer it to a warm serving platter and leave to rest for 15 minutes.

Your succulent chicken will now be ready to carve and serve.

2024-03-23T07:00:14Z dg43tfdfdgfd