Classic Roast Chicken & Gravy2014-12-08
- Servings : 4
- Prep Time : 10m
- Cook Time : 1:30 h
- Ready In : 1:40 h
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 1.7kg Chicken
- 1 lemon, halved
- 4-5 sprigs thyme
- 1⁄2 tbsp butter
- FOR THE GRAVY
- 1 tsp plain flour
- 250ml chicken stock
Heat oven to 220 °C.
Have a shelf ready in the middle of the oven without any shelves above it. Scatter the vegetables over the base of a roasting tin that fits the chicken, but doesn't swamp it.
Season the cavity of the chicken liberally with salt and pepper, then stuff with the lemon halves and some thyme. Sit the chicken on the vegetables, smother the breast and legs all over with the butter, then season the outside with salt, pepper and sprinkle with extra thyme.
Place in the oven and leave, undisturbed, for 1 hr 20 minutes – this will give you a perfectly roasted chicken.To check, pierce the thigh with a skewer and the juices should run clear.
Remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 minutes. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
For the gravy - While the chicken is resting, make the gravy by placing the roasting tin over a low flame, then stir in the flour and sizzle until you have a light brown, sandy paste.
Gradually pour in the stock, stirring all the time, until you have a thickened sauce.
Simmer for 2 minutes, using a wooden spoon to stir, scraping any sticky bits from the roasting tray.
Strain the gravy into a small saucepan, then simmer and season to taste.When you carve the chicken, add any extra juices to the gravy.