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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