We have long been thinking of keeping chickens for meat as well as for eggs and have finally taken the plunge. We currently have 8 eggs in the incubator due to hatch this weekend.
We have found the easiest way to roast a bird keeping it moist and delicious is to put a chicken in a casserole dish with a lid. Pour over a pint of chicken stock or white wine, 6 cloves of garlic (dont bother to peel), a couple of generous tablespoons of red current jelly (or similar).
Pop it in the oven for an hour with the lid on and 1/2 hour to an hour with the lid off at around 180 degrees C. The meat will be very tender and almost fall off the bone, and for a lovely gravy just strain the juices and serve.
