Remember to remove your bird out of the packaging, pat dry and
bring to room temperature.
Preheat your oven to 210°C for fan assisted or 220°C for ovens
without a fan.
Choose a large, heavy based roasting tray, ideally with deep
sides and handles for easy movement.
Massage a little softened butter under the skin of the bird
then season with good quality fine sea Salt.
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery (or our preferred choice of celeriac, the root of
the celery) plus a bay leaf, sprig of thyme and a few black
peppercorns. Another nice addition can be a lemon cut in half and
placed inside the birds cavity.
Place the bird breast side up onto the trivet which should line
the base of the tray.
Place in the centre of oven and roast for 20 minutes, then
reduce the temperature to 165°C fan assisted or 175°C for ovens
without a fan. Continue roasting for 20 minutes per 500g reaching a
core temperature of minimum 75°C.
Remove from the oven, put onto a clean tray and keep warm by
covering with a sheet of tin foil. Rest for a minimum of 20 minutes
before carving, leaving the roasted vegetables in the tray for the
For the gravy, make up 500ml of Essential Cuisine chicken
stock, then deglaze roasting tray with this stock stirring in all
the caramelized juices from the tray. Next, pass through a fine
sieve pushing all the juices from the vegetables into a clean
saucepan. Bring to a simmer and thicken if required by whisking in
a teaspoon of cornflour mixed with a little cold water and reduce
till you reach a rich, glossy gravy.