Why does my Tesco chicken state 2 and a half hours cooking time?
Because it has stuffing, and a pork one at that, it will need to cook for longer for the heat to penetrate the centre to make sure the stuffing is cooked well done. I’d suggest the following before you cook the chicken: Cut through the flesh and tendons just below the knuckle on the drumstick – this lets the flesh shrink back when it cooks, keeping it more moist instead of stretching it out and drying it. Tie the chicken up if it is not already done to hold it together so it cooks evenly Put about 3cm water in the bottom of the roasting tray, throw in an onion or carrot if you have them kicking about. Rub the skin of the chicken with oil Cover with tin foil and bake for at least 1.5 hours like that. By doing that, you are giving the chicken liquid to keep it moist while it cooks, and the oil covering on the skin will help prevent liquids from inside the chicken evaporating. Take the foil off for the last hour so it can crisp and get a lovely golden colour. It’s the best way to cook roa
