Guaranteed succulent roast chicken - tips please.

I do that!!! (roast it upside down)

Comes out a funny shape though. But nice.

My MiL taught me that one! A whole onion in the cavity provides moisture from the inside. Oh and get a 'proper' one that's had a chance to run around and grow legs. Better texture and more flavour.

I do too! I like tarragon in the stuffing but each to your own!

A free range, cornfed one stays moist. Love chicken and tarragon Ella

You could always loosen the skin over the breast by gently inserting your fingers between the skin and the flesh and then spread butter, flavoured with garlic and/or herbs if you like, over the flesh. Roasting upside down is always successful.

I put a lemon in the cavity sprinkle a little oil and thyme over, cover in foil and cook slowly over a couple of hours, removing foil for the last half hour. Always comes out moist and tender.

I usually put lemon in the chicken and lemon quarters on the legs and wings. I always tip a quarter bottle of wine in the tin and loosely wrap in foil which keeps it moist...but might not be as good if veg are there too...... on the other hand...

I usually slow roast mine - wrap well in foil (so it doesn't dry out) and cook on 180 or so for about 30 mins. Then turn oven down to about 100 or less and leave forever - or until you need it. I often leave it in all day! - it is akin to the straw box idea. I always find it is very succulent and delicious.

Buy best you can afford. I lob some garlic cloves into the cavity, or a couple of halves of lemon if I've used the rind for something (waste not etc). Ist half hour at 220. Then down to 180. I'd check it after one and half hours in total. I always see how well the legs want to come away to check its cooked. If they are coming away easily with no pink liquid to be seen, its done.

The Duchess of Cornwall (Camilla) cuts the flap of fatty skin (again you need a proper chicken that has had a good life) off the edge of the cavity and lays it across the breast whilst roasting. Or so her son Tom says anyway! This discussion reminded me too of how we used to jostle as kids for the 'white meat' in my gran's Sunday roast chicken because it was so full of flavour. Whereas the pale impersonation of de-boned and de-skinned chicken breast fillets in the supermarkets nowadays have been banned from my kitchen. Because let's face it (a) the closer the bone the sweeter the meat and (b) unless you dicky them up/disguise them in a fancy recipe they are completely tasteless :P

Can't beat what I and oh used to call 'Dudley Moore " chickens, French, free range corn fed!

Thank you everybody for your advice - I have no excuse now! The other day I did try a 'beer butt' chicken, which was delicious, but I would have no room in the oven tomorrow for all the trimmings and spuds. I am planning to use a mix of your ideas, roasting upside down for part of the time.
www.simplyrecipes.com/recipes/beer_can_chicken/

That sounds interesting, shysal, although the thought of baked beans mixed with chicken juices did turn my stomach a little....

OH yea we can see Camilla slaving away over a hot stove for Charles ! LAL

DISASTER! (almost). I unpacked the chicken this morning to find I did not like the smell! It was dated Sept 4th, so should have been fine. I am not prepared to risk poisoning my family, so took a quick walk to the corner Co-op and bought two medium birds. Not free range but 'daylight and room to move'. Phew! Off to complain to Asda later if I have time, but we are visiting an open day at the local Birds of Prey Centre.

Phew! Actually if doing chicken for a larger group two smaller chickens is better. They cook quicker and the bone to meat ratio is pretty good too.

Hope Asda do the decent thing by you too.

I'm sure they will - Asda seem to have a good customer service department.