Cooking chickens used to be, for want of a more elegant phrase, a complete pain in the backside.
I'm not one of those intuitive cooks who just knows when food is cooked to perfection. Rather, I'm one of those types who panics it's overdone, takes it out too early, pokes holes in it, bungs it back in the oven so it actually does overcook, then spends the rest of the meal apologising.
If this sounds familiar, you might like to keep reading…
For I have found a chicken saviour, and its name is THERMAPEN. It's a super accurate thermometer that quickly measures the temperature of whatever you're cooking, so you can see at a glance as soon as your dish is done.
In fact, it's so sensitive it starts measuring the temperature of the air as soon as you open the probe, taking the guesswork out of your Sunday roast. To get the best reading, test the centre of the thickest part of the meat (the Thermapen comes with a handy guide to let you know the ideal temperature for each type of meat).
As soon as it registers the correct temperature (or slightly under, to allow for a rise during resting time) dinner is served!
It's goodbye to half-cooked chooks, and too-rare roasts.
(PS: you can also use your Thermapen to make sure baby bottles are at exactly the right temperature.)
• the thermapen was provided for the purpose of review