Roast Chicken for Christmas2014-11-28
- Servings : 6
- Prep Time : 20m
- Cook Time : 2:15 h
- Ready In : 2:45 h
A buttery roast chicken is perfect for your Christmas dinner especially when served with a sage and onion stuffing.This is very simple – but don’t be fooled: it works wonderfully with all the traditional trimmings of a Christmas dinner.
- 1.5kg full chicken
- 110g butter, softened
- 1⁄2 bulb garlic, skin on and halved across the bulb
- Sea salt
- 100ml dry white wine
- 200ml chicken or vegetable stock
Heat the oven to 200°C
Place the chicken breast side up in a deep roasting tin. Rub the softened butter all over the chicken.Tuck the garlic into the cavity. Sprinkle all over with sea salt.
Place the roasting tin into the oven and cook for 1 hr 30 minutes.
Remove the chicken from the tin and wrap tightly in foil and leave to rest for 15 minutes.
Place the roasting tin on a medium heat on the stove and bring the juices up to a simmer. Raise the heat to high and add the white wine. Simmer for 5 minutes. Add the chicken or vegetable stock, stir again and simmer until reduced by one third.
Unwrap the chicken and add any juices released by the chicken into the sauce and bring back to the boil. Remove from the heat strain into a warmed sauce boat or jug.