CHICKEN GRAVY

Diet and additional info

• kcal 567
• fat 40g
• saturates 13g
• carbs 4g
• sugars 1g
• fibre 0g
• protein 49g
• salt .84g

Method

Heat oven to 190C/fan 170C/gas 5. Possess a shelf ready in the center of the oven with no shelves above it.
Scatter 1 roughly chopped onion and a pair of roughly chopped carrots over the bottom of a roasting tin that matches the entire 1 kg chicken, but doesn’t swamp it.
Season the cavity from the chicken liberally with pepper and salt, then stuff with 2 lemon halves along with a small couple of thyme, if using.
Sit the chicken around the vegetables, smother the breast and legs throughout with 25g softened butter, then season the outdoors with pepper and salt.
Devote the oven and then leave, undisturbed, for 1 hr 20 mins – this gives a perfectly roasted chicken. To check on, pierce the leg having a skewer and also the juices should run obvious.
Carefully take away the tin in the oven and, using a set of tongs, lift the chicken to some dish or board to relax for 15-20 mins. While you lift the dish, let any juices in the chicken pour from the cavity in to the roasting tin.
As the chicken is resting, result in the gravy. Put the roasting tin more than a low flame, then stir in 1 tablespoons of flour and sizzle til you have an easy brown, sandy paste.
Progressively pour in 250ml chicken stock, stirring constantly, til you have a thickened sauce.
Simmer for just two mins, utilizing a wooden spoon to stir, scraping any sticky bits in the tin.
Strain the gravy right into a small saucepan, then simmer and season to taste. Whenever you carve the bird, add any other juices towards the gravy.