Roast Chicken by Amina Rashid

Roast Chicken

Posted by Competition Entrant on 17/12/2013

  • Recipe difficulty: Easy
  • Vegetarian
  • Blog post
  • 3 of 5 3
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Main dishes

Ingredients

roast chicken- 1.6 kg higher-welfare chicken
2 medium onions
2 carrots
2 sticks celery
1 bulb garlic
2 teaspoons of olive oil
pinch of sea salt
freshly ground black pepper
1 lemon
1 small bunch fresh thyme, rosemary, bay or sage
optional: potatoes to roast
optional: mixture of veg to roast
Gravy- juice of the roast chicken roasted vegetables
1 heaped dessertspoon plain flour
1 wineglass red or white wine, or cider
1 litre organic stock

Entered by Amina Rashid on 17/12/2013

This is a really simple method of making the prefect roast chicken, also my recipe of a thick, delicious gravy to serve with it.

Method

  1. To prepare your chicken Take your chicken out of the fridge 30 minutes before it goes into the oven.
  2. Preheat your oven to 240°C/475°F/gas 9.
  3. Wash and roughly chop the vegetables.
  4. Break the garlic bulb into cloves, leaving them unpeeled.
  5. Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil.
  6. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.
  7. Carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chicken's cavity, with the bunch of herbs.
  8. To cook your chicken, place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven.
  9. Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes.
  10.  If want to serve roast potatoes and vegetables, put them into the oven for the last 45 minutes of cooking.
  11. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.
  12. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and put aside for later.

As now for the gravy

  1. Perfect gravy- Using a spoon, carefully remove most of the hot fat from the tray. Put the tray back on the hob over a high heat. Add the flour, stir it around and holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp . When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock. Keep it over the heat and let it boil for a few minutes. Pour the stock into the tray, or add 1 litre of hot water. Bring everything in the pan to the boil, scraping all the ingredients from the bottom of the pan. Reduce the heat and simmer for 10 minutes, or until you've achieved the gravy consistency you're looking for. 4) to serve the gravy and roast chicken Get a large jug and put a coarse sieve over it. Pour the gravy through the sieve, using a ladle to really push everything through. throw away any veg or meat left behind.
  2. Now, you can either serve it straight away by drizzle on top of roast chicken or put it back on the heat to simmer and thicken up.

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Ingredients

roast chicken- 1.6 kg higher-welfare chicken
2 medium onions
2 carrots
2 sticks celery
1 bulb garlic
2 teaspoons of olive oil
pinch of sea salt
freshly ground black pepper
1 lemon
1 small bunch fresh thyme, rosemary, bay or sage
optional: potatoes to roast
optional: mixture of veg to roast
Gravy- juice of the roast chicken roasted vegetables
1 heaped dessertspoon plain flour
1 wineglass red or white wine, or cider
1 litre organic stock

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