This is such a simple yet obvious way of taking a humble chicken to another level!

Everyone loves a Sunday roast. I 100% agree with the food critic Jay Rayner that you can never eat a wonderful Sunday roast out in a restaurant simple due to the practicality of it.

The Sunday roast is a family event where we get the chance to sit around the dining table as a family and enjoy beautiful wholesome food. It’s a brilliant childhood memory of mine and one I wish to continue.

One of the plus sides of not sleeping that well is watching simple food videos to deepen my knowledge of basic cooking.

The Sunday roast is a dish I love to cook. This very very simple food hack from the legend that is Marco Pierre White takes a roast chicken to another level. It’s so simple yet obvious is actually genius !!!

Flavour, flavour, flavour. It’s as simple as that!!

All the supermarkets sell stock cubes. For this simple food tip you need to purchase the powdered type. These are full of concentrated ingredients whether it be the chicken, beef, vegetable or fish cubes.

This is about putting flavour back into flavour.

Take two of the cubes and add to a touch of warm water to a small desert bowl. Using the back of a teaspoon start to break the cubes down in the water.

This should take a couple of minutes. You are left with a paste.

Take the paste and coat the chicken inside and out. It’s important you manage to get deep inside the cavity as well as coating all the skin. Why? Because the bird cooks also from the inside out so you want to push the flavour back through the meat.

As a finishing touch I’ve added a whole lemon and a bunch of thyme sprigs to the inside cavity.

I always sit my chicken on some chopped up carrots. This allows the air to circulate the bird and the carrots take on the cooking juices, you then smash up the carrots to form your gravy in the same roasting tin as the bird is resting.

The paste cooks deep into the meat of your chicken. Plus the paste flavours the cooking juices which you can see in the roasting tray and this will be your gravy!!

Lovely, simple yet obvious!!

Thank you Marco Pierre White!! Legend!!