On the Crown

Cooking a bird 'on the crown' means removing the legs and wings, leaving only the two breasts still attached to the rib cage and backbone. This method ensures even, controlled cooking: because the legs and wings cook at different rates to the breast, removing them before roasting means the breast meat reaches perfect doneness without overcooking. The crown is typically seared skin-side down in a hot pan first to colour the skin, then transferred to the oven. The discarded wings and carcass trimmings are roasted separately to provide the flavour base for the accompanying sauce - making the butchery integral to the whole dish.