What far more can we say? The traditional roast chicken is one thing every person ought to know and can constantly save the day
Nutrition and extra info
Nutrition: per serving
- kcal 567
- fat 40g
- saturates 13g
- carbs 4g
- sugars 1g
- fibre 0g
- protein 49g
- salt .84g
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For the gravy
- 1 tbsp plain flour
- 250ml chicken stock (a cube is fine)
Heat oven to 190C/fan 170C/gasoline five. Have a shelf prepared in the middle of the oven with no any shelves above it.
Scatter one approximately chopped onion and two roughly chopped carrots more than the base of a roasting tin that fits the total one kg chicken, but doesn’t swamp it.
Season the cavity of the chicken liberally with salt and pepper, then things with 2 lemon halves and a modest bunch of thyme, if utilizing.
Sit the chicken on the greens, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
Spot in the oven and depart, undisturbed, for 1 hr twenty mins – this will give you a completely roasted chicken. To verify, pierce the thigh with a skewer and the juices must run clear.
Carefully get rid of the tin from the oven and, employing a pair of tongs, lift the chicken to a dish or board to rest for 15-twenty mins. As you lift the dish, allow any juices from the chicken pour out of the cavity into the roasting tin.
While the chicken is resting, make the gravy. Place the roasting tin in excess of a reduced flame, then stir in 1 tbsp flour and sizzle till you have a light brown, sandy paste.
Slowly pour in 250ml chicken stock, stirring all the time, until finally you have a thickened sauce.
Simmer for 2 mins, employing a wooden spoon to stir, scraping any sticky bits from the tin.
Strain the gravy into a modest saucepan, then simmer and season to taste. When you carve the bird, include any added juices to the gravy.