Why is chicken such a popular meat? I think there are a range of possibilities, from relative ease of rearing to low cost to the consumer compared to most other meat options. However, a good part of it must also be to do with the ease with which it cooks.

We had a roast dinner tonight. That’s not our standard fare but Jane is away for a couple of nights and I’ll easily be able to feast off the leftover until she is back. All I really had to do was season it, lightly oil it and stick it in a preheated oven for a bit. I say a bit because I didn’t even need to worry particularly about the timing. A few minutes in, I turned it onto its breast and, when the underside had started to colour, I flipped it back until the top was darker and beginning to bubble. A few minutes out of the oven and resting and that was a meal I’d be happy to serve up to visitors.

I’m a fan of a wide range of meats but roast chicken is one of the best for the mixture of cost, ease of cooking and lack of jeopardy (ie. the chance of it going wrong).