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Norfolk Black Chicken – The Ultimate Roast
Preheat your oven to 160°C fan, 180°C, 350°F, gas mark 4.
Place your Norfolk Black Chicken in a roasting dish with 200ml of water.
Season with salt, pepper and fresh thyme (optional).
Cook for 30 minutes per 500g plus 30 minutes.
Cook uncovered for the first 30 minutes to seal the meat.
Then cover with foil and continue cooking, until the final 30 minutes, when the foil should be removed.
During the cooking time, regularly baste the chicken with the juices in the roasting dish
(use a basting brush or just spoon the juices over the whole chicken).
Once cooked, cover with foil and allow to stand for 15 minutes, before removing foil and carving
(see our carving instructions to make light work of this part of the job).
Warm a serving platter or some plates.
Place the cooked chicken on a secure board and steady with a carving fork.
Start by removing the leg meat:
With a sharp knife, cut the skin between the thigh and the breast.
Bend the thigh outwards and cut straight through the hip joint, removing the whole leg.
To separate the thigh meat from the drumstick, hold the drumstick by the knuckle end (with a piece of kitchen paper).
Slice firmly downwards between the thigh and the leg, twisting the knife to cut through the joint.
Serve on the bone, with or without the skin.
Repeat for the other leg.
Now to remove the wings from the body:
Cut through the corner of the breast toward the wing.
Move the wing to late the joint. Cut through the wing joint with a slice of the breast meat and place on the platter.
Repeat for the other wing.
Finally, we’re on to the white meat:
Hold the carving fork against the side of the breast to be carved.
Slice breast meat evenly, starting at the neck cavity.
Lift each slice with carving fork and knife rather than letting it fall. This ensures the meat does not break up.
Place each slice on to the platter as it is carved.
There’s no need for waste – why not use the bones and carcass to make a delicious, authentic stock.
2 x Norfolk Black Chicken breast fillets
½ red cabbage
2 red onions
¼ bottle red wine (or blackberry wine!)
Season with freshly cracked black pepper
Chop cabbage into strips.
Finely dice the onions
Add the wine, stock & pepper to the roasting dish, cook for 1 hour 30 minutes at 200*C, stirring at least twice during cooking
Serve with crisp, roast potatoes.
Katie’s Slow Southern Chicken
2 to 3 Norfolk Black Chicken Drumsticks
2 to 3 Norfolk Black Chicken Thighs
4 tablespoons mushroom ketchup
4 tablespoons tomato ketchup
4 tablespoons Worcestershire sauce
2 tablespoons soy sauce
4 tablespoons white wine vinegar
3 tablespoons sugar
1 tin chopped tomatoes
2 cloves garlic
1 deseeded red chilli (optional)
Splash of Tabasco sauce
Salt & pepper to taste
Peel and crush the garlic. If using the chilli, deseed and finely slice. Add all ingredients, including the meat to the slow cooker and leave on a low-medium heat for minimum of 4 hours. The meat will fall from the bone once cooked through.
Set a timer, grab a cold beer, or pour a glass of wine, and relax…