whole roast chicken
1 free-range corn-fed chicken
25g butter, softened
salt + black pepper
2 heads of garlic, halved horizontally
1 large onion, quartered
2 sprigs of rosemary
2 sprigs of thyme
1 dsp flour
125ml white wine
250ml chicken stock
Rub the butter all over the chicken. Season inside and out. Place the chicken on its side in a roasting tray and scatter in the garlic, onion and herbs. Roast at 200C/180C fan for 20 minutes. Turn the chicken onto its other side, baste and roast for another 20 minutes. Turn breast up, baste and roast for another 40 minutes or so until the juices run clear when the chicken is pierced between the leg and body and the skin is golden.
Remove the chicken to rest. Remove the garlic and reserve. Place the roasting tray over a low heat, sprinkle in the flour and stir and scrape with a wooden spoon. Add the wine and let it bubble and reduce. Add the stock and simmer for 5 minutes or so. Check for seasoning and strain the gravy into a serving jug. Serve the chicken with the garlic and gravy.
25g butter, softened
salt + black pepper
2 heads of garlic, halved horizontally
1 large onion, quartered
2 sprigs of rosemary
2 sprigs of thyme
1 dsp flour
125ml white wine
250ml chicken stock
Rub the butter all over the chicken. Season inside and out. Place the chicken on its side in a roasting tray and scatter in the garlic, onion and herbs. Roast at 200C/180C fan for 20 minutes. Turn the chicken onto its other side, baste and roast for another 20 minutes. Turn breast up, baste and roast for another 40 minutes or so until the juices run clear when the chicken is pierced between the leg and body and the skin is golden.
Remove the chicken to rest. Remove the garlic and reserve. Place the roasting tray over a low heat, sprinkle in the flour and stir and scrape with a wooden spoon. Add the wine and let it bubble and reduce. Add the stock and simmer for 5 minutes or so. Check for seasoning and strain the gravy into a serving jug. Serve the chicken with the garlic and gravy.
