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Introduction

All the choice white meat roasted to perfection.

Method

  1. Put onions in a bowl and season and drizzle with olive oil and mustard.
  2. Rub into the flat side of the onion and place in a roasting tray cook for 15 minutes at 190°C.
  3. Take your chicken crown rub with salt, pepper and half the mustard into skin of the chicken.
  4. Place the chicken crown onto your onions and roast at 123°C for 23 minutes.
  5. Let the crown rest for 2-3 minutes then back into a hot oven at 200°C for 11 minutes.
  6. Serve with all your favourite roast garnish (the onions are great to serve whole and spoon the tender sweet and sour flesh out).

Chefs Tip: A rule of thumb - roast meat for a period of time and whatever that time is give it the exact same time of 'rest' to allow the residual heat to penetrate evenly and allow juices to re-set evenly throughout the mass of the meat. Then cook at a higher, fast heat for half the time. It's easy to remember the chicken cooking temperature and time because its as easy as 123 (degrees Celsius) then knock the 1 off the front and that's the time left for cooking part 2!

Source: The Ginger Bread Kid - Teacup on Thomas Street, Manchester