I have always wanted to cook a chicken from scratch ever since reading through my Donna Hay cookbook I received for Christmas last year. She had recipe after recipe of mouth watering roasted chicken with a decadent range of flavours. It was always on my cooking to do list although I do have to admit the reason why I’ve slacked off and haven’t is the fact that a BBQ chicken and a uncooked chicken from my local supermarket are pretty much the same price. Time, convenience and money are to blame I have to say.
So when Vix brought home a chicken I was actually quiet excited to be able to cross another cooking experience off my to-do list.
Unfortunately I didn’t have my extremely large Dnna Hay cookbook with me so I turned to google to research and find a recipe. I was firstly drawn into a Jamie Oliver one that was cooked in milk and cinnamon, although sounding strange it had rave reviews but I thought for my first time working with a chicken I should keep it simple.
Hence the recipe I found and used. It didn’t sound to boring and still included rosemary and lemon which I know gives a lovely flavouring. It also included a gravy recipe which I wanted to make as well.
All in all it was delicious. Moist and juicy with a crispy skin and a mouth watering gravy to accompany it.
A few notes: Next time I would add more carrots and possibly celery. I ended up eating them when they were removed when sieving the gravy. They were possibly the most flavoursome carrots I have ever tasted. I also had to skim out some of the visible butter which can be seen as a film onto of the gravy, if possible I would remove it gradually when making it.
Juicy Roast Chicken & Gravy
Serves 2 – 4
1 Onion, chopped
2 – 4 Carrots, chopped
1 Chicken, about 1½ kg
1 Lemon, quartered
Small Bunch Thyme
100 – 120g Butter, softened
For the gravy
1 Tbsp Plain Flour
250ml Chicken Stock
Preheat oven to 170 degrees (have a shelf ready in the middle of the oven without any shelves above it).
Roughly cut and scatter onion and carrots in roasting tin.
Season the inside of the chicken with salt and pepper then stuff with the lemon halves and thyme. Tie legs together.
Place the chicken on the vegetables and cover the chicken (i used my hands) all over with butter. Season with salt and pepper.
Place in the oven (undisturbed) for 1 hour and 20 mins.
To check if cooked pierce the thigh with a skewer and juices should run clear.
Using a pair of tongs (shaking off and leaving excess juices in pan), lift the chicken to a plate to rest for 15-20 minutes.
While the chicken is resting, make the gravy.
Place the roasting tin on the stove top over a low heat.
Stir in flour and let sizzle until it turns a light brown with the consistency of a sandy paste.
Gradually stir in the stock until thickened. Simmer for 2 minutes, stirring regularly.
Strain the gravy into a small saucepan and let simmer. Season to taste.