Monday, 23 January 2017

Roast Chicken


I've not met anyone who doesn't like roast chicken...


Roast Chicken

1 whole chicken
4 oz softened butter
2 lemons,
a bunch of fresh thyme
salt and pepper, to taste
 Heat oven to 190C. 
 Season the cavity of the chicken liberally with salt and pepper.
Zest the two lemons.
Cut the lemons in half and squeeze the juice of one lemon all over the chicken.
Stuff the lemon halves and thyme into the cavity.
In a bowl, combine softened butter, lemon zest, chopped thyme and salt and pepper.
Place the chicken in a roasting pan and smother the chicken with the butter mixture.
 Place in the oven and leave, undisturbed, for 1 hour 20 minutes.
To check, pierce the thigh with a skewer and the juices should run clear. 
Remove the pan from the oven.
Lift the chicken to a dish and leave to rest for 20 minutes. 
As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.

To make the gravy:
Place the roasting tin over a low flame, then stir in 1 tablespoon of flour and sizzle 
until you have a light brown, sandy paste. 
Gradually pour in 1 cup of stock, stirring all the time, until you have a thickened sauce. 
Simmer for 2 minutes. 
Strain the gravy into a small saucepan, then simmer and season to taste. 




2 comments:

  1. Yeah, almost all of us will definitely love roast chicken. This looks wonderful

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