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My top tip - the bird can be rested for as long as you cooked it - wrap it up in foil and it stays warm. This way you have loads of room in the oven to cook everything else - I found this approach much easier last year
Posted : 02/11/2011 1:35 pm
Topic starter
Yeah that is what I am planning on doing - will give myself 3/4hr to cook the other oven bitsand to make up a gravy from the juices after the bird is removed 🙂
Posted : 02/11/2011 2:18 pm
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Posted : 02/11/2011 2:23 pm
Last year I made my gravy using homemade chicken stock from the freezer, a bottle of dry cider and red currant jelly.
Best
Gravy
Ever
Posted : 02/11/2011 2:24 pm
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