I would have posted a picture of the roast that my mum made today, but she carved it to pieces before I got a chance. My recipe of the week is roast chicken. Here – have a picture of my dinner instead.
- 1 chicken, 1 1/2 kg/3lb 5oz
- salt and pepper to season
For the gravy
- 1 tbsp sauce flour
- 250ml chicken stock
- Preheat the oven to gas mark 4. Have a shelf ready in the middle of the oven without any shelves above it. Rub butter all over the chicken and season liberally with salt and pepper. Place the chicken on an oven tray and cover with foil. Place in the oven and leave, undisturbed, for 1 hr 20 mins. After the time is up, remove the foil and leave for another half hour to make the skin crispy. To make sure the chicken is done, pierce the thigh with any utensil 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 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the oven tray.
- While the chicken is resting, make the gravy. Drain the juices from the oven tray into a pan and place over a low flame. Stir in the flour and sizzle until it is a light brown, sandy paste. Gradually pour in the stock, stirring all the time, until the sauce in thickened. Simmer for 2 minutes, and season to taste.
– Chynna ♥