How to cook your Capestone Chicken
Thank you for purchasing a Capestone Chicken – they prove ever so popular with the Scale Family as well as with the Capestone Team.
We have gathered together a short and handy guide to cooking your Capestone Chicken. For ideas on recipes for the family – take a peek at our Family Feasts!
Slow Roasting Chicken with Roast Potatoes
- Heat the oven to 160˚C/fan 140˚C/gas 3. Find a suitable roasting tin, using Welsh Salted Butter (our favourite!) smear the butter over the skin of the chicken and brush over the large roasting tin.
- Remove the packaging and place the chicken in the tin. As an extra – we arrange sliced potatoes and include some halved garlic heads into the tin.
- Pour over with white wine and stock then cover with foil and place in the oven to cook.
- After 1 hour – remove the foil and carefully give the potatoes a shake. Add a handful of herbs and wedges of lemon. Cook without the foil for 50 minutes.
- Turn the heat up to 220˚C/fan 200˚C/gas 7. Cook for another 30 minutes then remove the chicken and potatoes from the tin. Cover the chicken loosely with foil on a place and leave to rest for 10 minutes before serving.
- Keep the potatoes warm and hide from any hungry nibblers!
How to carve your Capestone Chicken
Follow our simple step by step guide to easy carving and you’ll have your guests asking for seconds!
You will need a good cutting surface, good quality carving fork and a large carving knife.
- Place the Capestone chicken on a good cutting surface. Using a large carving knife, hold the chicken steady and cut through the skin between the leg and body.
- Cut through the hip joint which will remove the entire leg from the body. Do exactly the same with the other leg.
- Place a leg skin-side down and cut through the joint between the drumstick and thigh. Do exactly the same with the other leg.
- Breast meat is popular and it’s important to get it just right!
To remove the breast meat, make a long slender cut horizontally near the base of the chicken. Continue making a long slender cut horizontally across the breast bone. Keep slicing both sides of the breast bone until you have sufficient slices!
- Then, hold the chicken near the breastbone with the carving fork. Make a cut along one side of the breast; cut through to the horizontal cut you made at the base of the body. Repeat with the second breast half on the other side of the breastbone.
- If wings are popular in your household – bend the wing away from the body and use a knife to remove the wing piece. Repeat with the other wing. These can be marinated for another day, popular bbq nibbles or eaten as they are!
Or follow this popular step by step online video, the reviews are great and you’re left with no waste at all. Enjoy!
Marc Bauer , Master Chef, French Culinary Institute.
Video courtesy of HowdiniGuru.
How to joint your Capestone Chicken
Using a very sharp knife, begin by cutting through the parson’s nose, then stand the chicken in a vertical position.
Now insert the knife into the cut you’ve just made and cut straight down the back of the chicken.
Place the chicken breast-side down, open it out flat like a book and cut right through the breastbone using a sharp knife.
Now turn the chicken halves over, stretch out the leg and cut through the line dividing the leg from the breast.
For six portions, turn the legs over, find the thin white line at the centre of the joint and cut through it.
If you need eight portions, simply cut the breast portion in half, leave the skin on or take it off, depending on your recipe.
Wing tip: These can prove popular on the bbq or marinated, so carefully cut the wings off the breast bone and enjoy on a hot bbq day!