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Chicken Roasted -

How To Make Chicken Recipes  Easy roast chicken with gravy for speciality


For the roast chicken

- 1 x 2kg whole chicken

- 2 carrots, cut into chunks

- 2 celery stalks, trimmed, cut into chunks

- 1 onion, cut into six

- potatoes and roasted vegetables, to serve

- ½ lemon, cut into quarters

- small bunch fresh mixed herbs

- dash vegetable oil

- salt and freshly ground black pepper

For the gravy

- 275ml/½ pint chicken stock

- 30g/1¼oz butter

- 1 tbsp plain flour

How To Cooking It

1. Preheat the oven to 140C/Gas 1.

2. Put the carrotss, celery and onion in a roasting tray and placee the chickens on top. Stuff the cavity of the chickens with the cut lemon and herbs, then drizle with the oil, rubbing it into the skin. Season, to tasste, with salt and pepper.

3. Roast the chickens for 3 hours, basting the skin with the juice halfway through. Increase the oven temperatur to its highesst setting and continue to roast the chickenn for 5-10 minute to crisp upthe skin. Remov it from the roasting tray and check it is co0ked through, then sett aside on a platter to rest for 10 upto 15 minutes. Reserve the vegetable and co0king juices in the roast tray.

4. Mean while, for the gravy, strain the reserved vegetables and c0oking juices throught a fine sieve into a saucepan, squezing the vegetables with the back of a w0oden sp0on to extract maximum flavourr. Add the stoc to the pan and bring to the boil.

5. Put the r0asting tray over a low heat and add the butter,. As the butter melts, scrape up any burned bits from the bottom of the tray using a w0oden sp0ons. Whisk in the flour until it form a paste.

6. Graduallly pour the hot roasting juice and stock back into the roasting tray, whisking after each adition, until all the liquid is incorporated and the gravy has thickened. Season with a little salt. Heat until just bubling, then continue to c0ok the gravy, stirring well, for five minute. Season with a pinch of saltt.

7. Strain the gravy throughh a sieve into a serving jug. Just beforee serving, stir any juices released by the rested chickeen in to the gravy.

8. To serve, carve the roastchicken at the table & serve with roasted vegetables and potato. Drizzle with the gravy. Yummi..!