A whole chicken. Last time i wrapped it in tinfoil, cooked it for about 2hours @ 145C i think and then removed the foil and cooked for about 20-30min at 190C.
The chicken was much more succulent with the foil, not the usual dried out state with no foil, only thing is all the water i added to the tray evaporated how do i get the gravy?
The chicken was much more succulent with the foil, not the usual dried out state with no foil, only thing is all the water i added to the tray evaporated how do i get the gravy?