Temperature: 

190 C, 375 F, Gas Mark 5.

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Cooking Time: 

20 minutes per 500g plus 20 minutes extra.

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Tips:

• Once cooked, rest for 10 minutes before carving.

• Ensure that the meat is properly cooked, and the juices run clear when pierced with a fork or skewer.

• Ensure that the chicken is piping hot and that no pink colour remains. See temperature guidelines

• If you are adding stuffing, add its weight to the chickens before calculating the cooking time.

• Always wash your hands after handling raw poultry.

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