"For most of us, roast chicken evokes strong childhood memories. It's comforting and healthy as much as it is simple to cook. One of the first things to consider is the quality of the bird
An Irish free-range chicken is where to start. Not only do you get more meat from a free-range bird but its tastes much better.
Now, it's time to think about seasoning. Chicken is one of the most versatile meats. Succulent and juicy, it absorbs almost any flavour well. Herbs and spices from all corners of the world go with it, but I think the simpler the better.
A really good chicken doesn't need much seasoning, use salt and pepper for example and some olive oil on the skin to produce a crispy skin. For its centre, use a bay leaf or a bunch of herbs, such as tarragon, dill or lavender, tied.
A rotisserie is a super way to roast a chicken as the fat drips away and you get a lovely crispy brown skin, if you are roasting it at home, start the oven off at 200°C and drop it to 180°C about a half-hour into cooking. This will give the bird a lovely golden skin."
Poulet Bonne Femme Irish free-range rotisserie chicken, ham, pork, duck and other meats are available seven days a week in Avoca Monkstown, Rathcoole and Suffolk Street. www.pouletbonnefemme.com