Ingredients
- 1 large roast chicken (1.2kg-42oz free-range)
- 3 tablespoons freshly ground black pepper
- 1 tablespoon sea salt
- 3.5oz-100g salted butter
- 1 chicken stock cube – dry (to crumble)
- ½ tablespoon white pepper
- 6.7fl oz-200ml boiled water
Method
- Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven
- Pat dry the chicken and grease the top and sides with some of the butter. Place the rest of the butter inside the chicken
- Sprinkle the crushed black pepper and salt all around the chicken (especially the top)
- Crumble the stock cube all over the chicken and dust evenly with the white pepper
- Place the chicken on the roasting rack/pan (no need for foil with a Vulcan roaster) and pour the boiled water into the base
- Pop into the oven for 45 minutes. Once the time is up, reduce the oven temperature to 320˚F/160˚C regular oven or 284˚F - 140˚C fan assisted oven and continue to roast for a further 30 minutes
- When the time is up, insert a meat temperature into the centre of the chicken and ensure the meat is at least 165°F - 75˚C and that the juices run clear once skewered
- Leave to rest for 10 minutes before carving. Enjoy hot or cold
