So then... Are there risks of undercooked chicken with this recipe when roasting at 100°C? The simple answer is... No, as roasting for 3½ hrs* ensures it is thoroughly cooked through. Often, this is the way I roast a whole chicken nowadays. I have tested it on all sizes of bird from small to extra-large* (whether spatchcocked or not). 

 

*It is recommended to always use a Meat Temperature Probe (in both the breast and the legs) at the end of the entire cooking time to ensure that the roasted chicken is over 75°C (this is the minimum required temperature and ‘safe for consumption' recommendation in the UK).

 

The choice to Spatchcock or not is up to you. I never use skewers until after the roasting process and only for presentation on a large board. (that's another little cheat really!). Finally, I hope you find my way of preparing whole sweetcorn simple & easy and of course tasty!

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WHOLE SWEETCORN

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• Spread some of the garlic butter all over each whole sweetcorn and add a grind of black pepper

• Wrap and seal each whole sweetcorn in aluminium foil and put to one side

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PREPPING THE WHITE WINE GRAVY

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• In a saucepan, prepare a base for the gravy following the instructions on the jar of gravy granules, but using half white wine and half boiling water as the liquid

• Add a good splash of Worcestershire sauce and 1 x tbsp of balsamic vinegar

• Add 1 x stock pot or 1 x stock cube

• Bring to the boil and simmer on a low heat for around 5 minutes to cook off the alcohol

• Put to one side for later

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PREPARING AND ROASTING THE CHICKEN

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• Remove the chicken from the fridge, remove any string from the chicken and leave to one side for around 20 minutes while you preheat the oven to 100°C

• Spatchcock the chicken (see YouTube video)

• Coat the entire chicken with garlic butter and sprinkle some freshly chopped parsley all over

• Season the entire chicken with salt and pepper (including inside the cavity if the chicken is still whole)

• If the chicken is still whole, place ½ an onion and ½ a lemon inside the cavity

• Roast in the oven (uncovered) for 3 hours at 100°C

• After 3 hours, turn the temperature of the oven up to 220°C or 200°C fan, to crisp up the skin

• Put the foil wrapped whole sweetcorn into the oven

• Roast for a further ½ hour to crisp up the chicken skin and to cook the whole sweetcorn

• Remove the chicken and whole sweetcorn from the oven* (and check that the temperature of the bird is over 75°C)

• Insert a kitchen steel / large fork (or similar) into the cavity of the chicken and carefully tilt the bird so that any juices drain out from the cavity into the roasting tin. Then remove the onion and lemon from the cavity and discard

• Add all of the chicken juices from the roasting tin into the saucepan of gravy

• Bring the gravy to the boil and simmer and stir for around 2 mins (this will incorporate the chicken juices into the gravy)

• Season the gravy to taste

• Remove the foil from the whole sweetcorn

• Mix your required amount of coleslaw in a serving dish

• ​​You are now ready to serve.

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Note: - The chicken can be served immediately, it does not require any more resting (only if roasted at 100°C)

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If you have Spatchcocked the chicken, prior to roasting, you can insert Kebab Skewers and present the dish on a large plate or presentation board, garnished with fresh chopped parsley.

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       TEMPERATURES

       Conventional Oven 100°C

       Then 220°C or 200°C  Fan

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Serve the Roast Chicken with Buttered Baby New Potatoes,

the Whole Sweetcorn, Coleslaw, and the White Wine Chicken Gravy on the side