Whole Chicken

Here are a few of our go-to ideas for how to cook a whole chicken. Mastering the recipe for a succulent bird is one of the best skills you can give yourself. Whether you're feeding family or friends, or just treating yourself, the rewards for your efforts never diminish.

• Barbecued, with honey-glazed carrots.
• Grilled, served with pan-roasted asparagus.
• Baked, served with seasoned broccoli and cauliflower.
• Slow cooked, with potatoes, carrots, celery and onions.
• Poached, in ginger and spring onion stock.

We recommend roasting your chicken at 180°C for 30 minutes.

Raw chicken plays host to harmful germs and bacteria, and to undercook your chicken is to risk all manner of intestinal havoc. That's why it's vital to know how to check that your meat has cooked all the way through. Here are our key methods:

• Peter Bouchier recommends using a meat thermometer; it is absolutely the safest way to test your chicken. Insert the thermometer into the thickest section. You want a temperature reading at 75°C or higher.
• With a knife, slice into the thickest section of chicken. If the flesh is white, it's cooked. At that point, you can always give it a few more minutes of heat to be sure.
• Pierce the thickest section with a wooden or metal skewer. If the juices run pink, the chicken might be undercooked; if the juices run clear, you're likely safe.

The delicate meat of chicken complements a bold side dish well. Truth be told, it'll absorb the flavours of practically any dish you pair it with. Here are a few ideas to get you started:

• Oven-roasted rosemary potatoes
• Steamed broccoli with ginger
• Butternut squash with mustard seeds
• Pea pulao
• Rice, cooked with ginger, spring onion and chicken stock