Furthermore it is also extremely versatile in the kitchen; it can be steamed, deep fried, smoked, poached, curried and the list goes on. Although there is nothing wrong with the good old roast chicken we all loved but we should always be a little more adventurous and try out new recipes with the humble chicken.... remember what Darryl from the classic Aussie film, "The Castle" said after finding out it was chicken for dinner? "it's what you do with it darl!" Here I have substituted pork loin with a whole chicken using the same recipe from a previous post and it worked beautifully. The chicken is tender and moist not to mention the wicked poaching liquor that also double as a sauce. One piece of advice - do not attempt to turn this into a low fat meal by using skim milk as you won't be getting the beautiful sauce with the tasty curds in it.
P.S Always buy free range chickens if your budget allows; not only they taste better, the few extra dollars spent will also buy us a peace of mind knowing they were treated humanely before turning up at out butchers and supermarket shelves.
oven preheated at 220 C (conventional)