What is a chicken crown?
Breaking down a whole chicken by removing the legs gives you a chicken crown. Its compact size is perfect for a roast dinner between couples or smaller groups. A chicken crown is also a simpler roast than an entire bird, as the breast can be timed accurately without the challenge of ensuring the legs are cooked sufficiently.
Moist and tender, it can be stuffed with lemon, garlic and thyme, or smothered in tarragon butter for a splendid dinner in under an hour.
How long to cook a chicken crown?
Using a traditional technique of roasting your chicken in a pre-heated oven will take around 45 minutes.
We’ve also included instructions on how to carry out a low temperature roasting technique on your chicken crown. This will result in uniform cooking and a surprisingly moist result – the use of a meat thermometer is essential. Expect this method to take a minimum of three hours.
How to cook a chicken crown in the oven
Traditional roasting technique
- Take your chicken crown out of the refrigerator about 45 minutes before cooking.
- Remove your crown from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature as this will allow it to cook evenly.
- Preheat oven to 220ºC/Fan 200ºC/Gas 7.
- Rub a couple of tablespoons olive oil over the chicken and season with sea salt and pepper.
- Place your chicken crown into a roasting pan and pop it in the oven for 15 minutes, basting the chicken well with the juices from the pan.
- Reduce the temperature to 190ºC/Fan 170ºC/Gas 5. Cook for a further 30 minutes, basting a couple more times during this period.
- To check the chicken is cooked, insert a skewer through the thickest part of the breast. If the juices run clear, the crown is fully cooked. If using a meat thermometer a reading of 63 degrees is ideal, this will rise several degrees during the resting period.
- If not, place the crown back in the oven and test every 5 minutes.
- Once cooked, remove the chicken crown from the oven and leave to rest uncovered for the first 10 minutes. Then cover for an additional 5-10 minutes.
- Carve the chicken into delectable slices.
Low Temperature Roasting Technique
- Take your chicken crown out of the refrigerator 45 minutes before cooking.
- Remove your meat from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature.
- Set your oven to 90 degrees – this is very low and, if gas, the pilot light may be sufficient. Heat a griddle pan or heavy based frying pan until smoking hot.
- Rub the chicken crown with a little olive oil and season generously with sea salt and black pepper.
- Sear the chicken at high temperature, turning frequently until coloured all over – around 5 minutes should be sufficient.
- Roasting is likely to take a minimum of 3 hours. Aim for 64-65 degrees internally.
- Rest for 10 minutes, then a further 10 minutes covered loosely with foil.
- Poultry joints such as a chicken crown should be cooked on a low temperature as this stops the meat from drying out.
Chicken crown recipe
Stuff your chicken crown with sun-dried tomato butter, white beans and chorizo for some Mediterranean goodness.
Buy your chicken crown here and let us know what you thought of the flavours.