Today we will learn some techniques for creating a tasty and mouth-watering meal from a whole chicken. One way is to cook it as a yummy crispy roast chicken.

1. Butterflying
   Flatten a whole chicken by cutting the chicken along the backbone, and then press the breastbone tightly to make it flat. This method is named spatchcocking, which allows us to give flavours on both inside and outside of the chicken easily. By flatting the whole chicken, it will reduce the cooking time.
2. Speedy Solution
   Cut the butterfly whole chicken breasts lengthwise carefully by utilising a sharp knife; however do not cut it all the way through. After that, fold the butterfly chicken breast out. The shape of the butterfly chicken breast will look like a heart, which is great to be pan-fried, grilled and barbecued. This way will reduce your food preparation time.
3. Stuffing
   Wash a whole chicken before stuffing it (preferably fresh chicken rather than frozen chicken). Then slap the chicken with absorbent paper to dry it. When the chicken has dried, spoon your choice of stuffing loosely over the cavity of the chicken. Do not pack it too tight as it will not heat all the way through. To keep the shape of the chicken and prevent the stuffing to come out from the cavity while it is roasting, tie the legs of the chicken together by using cotton string until both legs almost touch one another.
4. Roasting Times
   Firstly, put the chicken on a ‘Chefer’ jumbo double pressure pan. Sweep the chicken with minimal oil and coat it with salt. Spill out chicken stock to the base of the pan, and then bake it at 190°C (375°F) for about 1 hour until the chicken is tenderly cooked and roasted nicely with brown crisp colour. With ‘Chefer’ jumbo double pressure pan, you get a lot of benefits. Firstly, you do not need to turn back the chicken, just turn back the pan to the other side with the pan still closed. Hot oil will not splash or spill out of the pan – you are protected from getting oil burn.
5. Roasting Tips
   To check whether the chicken is cooked or not, we can skew the flesh at the thickest point of chicken which is under the leg or part of the thigh for about 8 cm. The chicken is cooked when the juice looks clear, not red or pink. The other tip is to check whether the stuffing of the chicken is heated properly or not. We can test it by inserting a metal skewer into the stuffing area and hold it for 6 seconds. If the part of skewer in touch with the stuffing area is hot then the yummy chicken is ready to be consumed. However, if it is still warm, cook it for longer.

So, what are you waiting for? Let’s try roasting a scrumptious whole chicken!