When roasting a chicken, it can be hard to tell whether it has cooked all the way through. Sometimes it isn't until you cut into the meat that you realise it's still a little underdone along the carcass. Two commonly used ways to determine if the chook is cooked, is to pierce it with a skewer or use a meat thermometer.
The more traditional method is to pierce a skewer into the thickest part of the chicken, the thigh. Remove the skewer and observe the juice that oozes out - it should be clear and not show any sign of pink (blood). If the juices are pink, the chicken needs to be cooked for longer. If there are no juices, the chicken is overcooked.
The most reliable method is to use a meat thermometer and to measure the temperature at the centre of the thickest part of the piece being cooked. When the temperature has reached 75°C the chicken is fully cooked.
Now that the chook is cooked, want to know how to cut and portion it? Read our handy guide here.
If you're looking for recipe inspiration, check out our collection of roast chicken recipes here.