ROAST CHICKEN

ROAST CHICKEN

Ingredients
  

  • 2 CARROTS CUT INTO CHUNKS
  • 2 CELERY CUT INTO CHUNKS
  • 1 ONION CUT INTO SIX
  • 1 CHICKEN
  • 1/2 LEMON CUT INTO QUARTERS SMALL BUNCH FRESH MIXED HERBS (SAGE,THYM AND ROSEMARY)
  • DASH VEGETABLE OIL
  • SALT AND BLACK PEPPER
  • POTATOES AND ROASTED VEGETABLES , TO SERVE
  • 275G PINT CHICKEN STOCK
  • 30G BUTTER
  • 1 TBSP PLAIN FLOUR

Notes

1.Preheat the oven
2.Put the carrots,celery and onion in aroasting tray and place the chicken on top,stuff the cavity of the chicken with the lemon and herbs ,then drizzle with the oil ,rubbing it into the skin .Season ,taste ,with salt and pepper.
3.Roast the chicken for 3 hours,basting the skin with the juices  halfway through .
4.Meanwhile ,for the gravy ,strain the reseved vegetables and cooking juices trough a fine sieve into a saucepan , sqeezing the vegetables with the back of a wooden spoon to extract maximum flavour .Add the stock to the pan and bring to the boil.
5.Put the rpasting 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 wooden spoon .whisk in the flour until it forms a paste.
6.Gradually pour the hot rosting juices and stock back into the roasting tray ,whisking after each addition ,until all the liquid is incorporated and the gravy has tickened .Season with a little salt .Heat until just bubbling ,then continue to cook the gravy ,stirring well ,for 5mn .season with salt.
7.Strain the gravy thtough a sieve into a serving jug .just before serving ,stir any juices released by the rested chicken in to the gravy.
8.To serve ,carve the roast chicken at the table and serve with roasted vegetables and potatoes .Drizzle with the gravy.
Article Categories:
Chicken

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