Roast Chicken with Tasty Gravy Recipe

Methods

1. To make this Roast Chicken with Tasty Gravy Recipe:
• I prefer to untie the chicken and leave it to flop out and get the heat in to the legs
• Rub the chicken with your desires rub (unless it’s the butter one - see below) and season well with salt and freshly ground black peppe
• If your using the lemon or lime one add the skin to the cavity of the bird
• If using the butter one - pull away the breast skin form the bird and push the softened butter and chives under it - pull the skin back, you may want to spread the butter out a little by pushing it around from on top of the skin
• Add all the chopped vegetables to a deep tray and cover with the water and wine Place the bird on top
• Roast in a preheated oven gas 9/ 240*c / 475*f - for 15 minutes
• Then turn the oven down to gas 6 / 200*c / 375*f and cook for a further 3/4 hour - the chicken will feel firm and if you poke a knife in between the leg and breast joint the juices should flow clear and not red - if not cook for a further 15 minutes
• If you have time and remember you could baste the chicken half way through cooking, by taking the chicken out and shutting the oven to retain heat - spoon over the juices over the top a few times and then replace back in to the oven
• Remove the chicken and tilt so the inner juices flow out of the cavity in to the tray . Either heat up the tray or transfer all the ingredients and juices to a saucepan If the liquid is lacking add a little more water
• Add the gravy flavorings and then thicken with the tomato puree Strain, pushing all the juices out of the vegetables
• Season to taste and serve with the chicken
• You could to serve the braised vegetables with the bird