This is a proper old-school Sunday roast with crackling. Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts. This isnt the kind of joint you carve into neat slices. If youve cooked
Having learnt the things I've learnt about chickens over the last few years, of course I'm going to suggest that you buy free-range or organic. But if you're a little tight for cash, the RSPCA Freedom Food chickens are very good and available in all good supermarkets.