Try something new with your next roast chicken

Why not try something a little different next time you are having a roast chicken.

Put a stuffing mix into the neck of the chicken - take a traditional sage and onion stuffing and add chopped dried apricots or other fruit.
Put sausage meat into the neck of the chicken - use a simple sausage meat mix or take your favourite sausages, remove the skin and mix well before adding to the chicken.
Rub butter all over the skin or place little knobs underneath the skin. This will give an extra richness.
For extra flavours add garlic, lemon or orange quarters, small skin-on onions or bunches of herbs. These can be placed in the roasting tray to make the gravy more flavoursome or placed in the cavity of the bird.
Place smoked streaky bacon or Italian style ham in a criss cross style on top of the breasts. The not only gives a lovely Smokey flavour to the chicken meat but also looks great when you present the bird at the table.
Always allow the chicken to rest, covered with foil, for a minimum of 15 minutes before carving. This allow the meat fibres to rest, making the bird easier to carve, and it will also give you plenty of time to make a fresh gravy using the juices from the roasting tray
Why not try cooking the chicken in the Devonshire Red Chicken brick.

The Devonshire Red Chicken