Method
1. Remove hocks leaving a clean cut across the joint
2. Cut away excess skin from around the cavity
3. Locate the backbone,
4. Using poultry shears or strong scissors cut along both sides of the backbone and remove
5. Split the wishbone with a knife
6. Open out the chicken, turn it over and flatten the breastbone with the heel of your hand
7. Run skewer through the thighs to hold in place
8. Run skewer through the breast just above the wings
9. Brush both sides with oil and season
10. Place in a roasting tin with shallots
11. Roast for approximately 40 minutes (time will vary depending on bird size)
12. Ensure bird is cooked through
13. Serve with fresh herbs
View this month’s promotions
