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Planked Roast Chicken

 

Chicken is always very moist when it is steam roasted on wood, the meat is tender but the skin is crispy. A perfect combination.

We love a good quality free range chicken for Sunday lunch as each member of my family loves a different part - everyone is happy.

Beech is a lovely wood for cooking chicken on because it infuses it with a sweet woody flavour but I personally like chicken cooked on Oak however is not everyone's taste. Cedar adds a very sweet and spicy kick and Cherry is also a great wood for chicken as it gives a lovely subtle fruity flavour.

Try adding a glass of sweet cider to the soaking solution to add another layer of taste.

 

Ingredients
1 free range/organic chicken (3lb) 2 tbsp olive oil 1 teaspoon rosemary 1 teaspoon basil 1 teaspoon oregano 1 teaspoon coriander 1 teaspoon freshly crushed garlic 1/2 teaspoon freshly ground black pepper serves 4

 

 

 

 

 

 

 

 

 

1. Either keep your chicken whole or, to get a deeper woody flavour and if you want to cook a larger chicken, cut your chicken into parts so more chicken is in contact with the wood as it cooks.

2. Put all your herbs into a bowl with the olive oil and mix together. Rub the marinade into your soaked plank and also all over the chicken.

3. Place your chicken onto your Roasting Planks and place in the oven for 1  1/2 hours on Gas Mark 4-5.

 

 

 

Turn the chicken a few times during cooking and add more marinade if you wish.

 

 

Once cooked, put your plank onto the table and carve. The wood will stay warm for a while so stopping the chicken from going cold too quickly.

 

 

                                                                                                         

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