at the cluck

As its summer break apart from Quincy (muurrrrdderrr!) the tv also seems filled with either money loan adverts (usually featuring celebrates, well Carol Vorderman and Michael Burke if you count them as celebs, who presumably need just that little top up to pay for that new pool.) or adverts to get rid of your old gold (the pitch of which seems to be that you can do it all with just a handy envelope, so simple!) which I like to imagine goes towards being melted down and made into a golden suit for rich people. During most of these ads you'll hear the term "in these times" presumably its either because we've forgotten for one tiny second theres a recession on (panic!)or as I like to think the makers of the adverts are convinced the apocalypse is coming and what you don't see is Michael Burke saying "and in these times......WHEN THE HORNED BEAST IS UPON US OOHHHHHTHEENDOF THE WORLD REPENT REPENT.." and cut end scene.
Anyway moving on, the reason I mention this (and not because its the end times, well probably not) is that to save us some money T.O.H and I have been buying a large chicken roasting it then using the meat for the rest of the week. So I've decided that for the next few posts its going to be chicken week.

Told you it was a big chicken

So today I've got a 2.5 kg chicken from Sainsbury's part of its basics range, I'm presuming here that the chicken isn't battery farmed and checking it over there doesn't appear to be any signs like hock burns, although if you know any differently then please let me know.
Anyho I've washed, rubbed the whole thing with salt inside and out, washed it again and rubbed it this time with a mixture of salt and pepper, the first salt rubbing is to help get rid of any germs the second is to ensure a nice crispy skin. I'm going to stuff it with a carrot, onion, lemon and Rosemary and thyme from my garden. I'll make a pocket in the skin of both breasts and stuff that with some home made garlic butter (just butter softened and mixed with a crushed clove of garlic and chopped parsley) that will keep the meat nice and tasty and tender while cooking hmm, it should go into a preheated oven (190 degrees C) for 20 minutes per 500 grams plus about 10 minutes resting time to allow the juices to come out, the juices should be clear and the meat should pull away from the chicken when cooked.
Right al this has got me hungry so its tea and biscuits time hurrar