Top chef Raymond Blanc has revealed his secret for an extra juicy roast chicken from his childhood in rural east France . His technique, called “basting”, could prevent your meat from drying out this festive season.

The chef, 76, said: “When I was a boy growing up in France, a roast chicken used to be a really special treat; nowadays, we all eat chicken multiple times a week, so it's not the rarity it once was,” he said.

“You would think that might make everyone an expert at cooking chicken, but I'm sad to see so many times that the end result is a dry, tough bird. This recipe will teach you my secret for ensuring that your roast chicken remains juicy and tender.

“The key is the resting process, during which the bird will continue to cook to the perfect temperature. This is so muc

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