Classic Roast Chicken
The Chicken
Ingredients :
1 free range whole chicken
Small bunch of tyme
Salt and pepper
Knob of butter or olive oil
Method :
Pre heat the oven on 180/190c. Season the chicken by smearing with butter or drizzle the olive oil all over then add the salt & pepper and some thyme and give the chicken a good rub. Place it on an oven tray and put it into the oven to cook. It should take about 80/90 minutes (give or take). Occasionally take the chicken out of the oven and baste the skin with its own juices to keep the skin nice and moist. Once the chicken is cooked take it out the oven and let it rest on a chopping board for 10 minutes until it’s ready to be carved.
Remember to save the chicken juices as you’ll need them for the gravy later.
The Gravy - This will divide opinions !
Ingredients :
4 level tsp of Bisto gravy powder
280ml (1/2 pint ) of cold water
Meat meat juice
1 tbsp plain flower (optional)
Method :
Mix 4 level tsp of Bisto in to pan adding 30ml of cold water until you get a smooth brown paste. Gradually add 250ml of the left over cold water along with the meat juice into the pan and stir well gently bring the gravy to the boil keep stirring constantly then simmer 3/4 minutes. Then pour the gravy into your gravy boat and serve.
