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Foolproof Roast Chicken

Story: A Fool-Proof Guide to the Perfect Roast Chicken
Episode: 3
Presenter: Stuart Laws
Air Date: 23rd October 2022

Stuart shows us a full proof method of cooking the perfect Sunday roast chicken served with mustard fruits, a bread sauce and butter roasted carrots.

  • Mt Barker Chicken is a West Australian family-run business that pioneered ethical, free range farming in WA.
  • The chickens at Mt Barker are raised the natural way, roaming freely outdoors amongst grapevines and green pastures.
  • Mt Barker’s free range farms are located in WA’s beautiful Great Southern region, and our farmers adhere to the strictest animal welfare standards to ensure our chickens remain happy and healthy.

Foolproof Roast Chicken


Bread sauce:
600ml milk
½ onion
5 cloves
2 garlic cloves
2 bay leaves
1 cup stale bread (crusts removed)
50gm butter
1 cup cream

Mustard fruits:
1 cup sugar
300ml prosecco
100ml white wine vinegar
2 cinnamon sticks
1tbsp mustard seeds
50gm glace ginger
5 dried figs
6 prunes
6 dried apricots
½ cup dried raisins or currants
½ cup craisins or glace cherries

Butter Roasted Carrots:
1kg carrots
200gm butter
½ onion
50ml sherry vinegar

1tsp turmeric
1tsp smoked paprika
1tsp mixed herbs
50ml olive oil
1 lemon
Bunch time
3 Garlic cloves


  1. Wash and pat dry chicken, allow to dry out in the fridge overnight
  2. For the bread sauce bring milk to simmer and add onion, garlic, cloves and bay. Simmer for 10 minutes and stain.
  3. Put milk back in pot and add bread. Simmer for 5 minutes before adding butter and cream and blending.
  4. For the fruits dice all ingredients. Dissolve sugar in wine, vinegar, and spices, add fruit and cook on low heat till jammy concistence.
  5. Peel, top and tail carrots, roast all ingredients turning regularly for 2 hours on 120

For the chicken Stuff with lemon zest and herbs rub spices and oil over skin.
Roast for 2 hours on 120 degrees, increase temp to 210 for 20-30 minutes or until golden Brown

Serve and enjoy!

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