Classic Roast Chicken & Gravy

 

We were supposed to have the Missionary Sisters over for dinner this week. Unfortunately because of the Corona Virus our plans changed, and we were not able to have them.  

That made me a bit sad as we had not had the missionaries over for dinner for a while and I had been really looking forward to seeing them, but better safe than sorry.

 

I had bought in a medium sized free range corn fed organic chicken as a treat.  

I found a recipe on the BBC Good Food Site, and then added my own twist to it.

 

We like Roast Chicken in this house. 

We always enjoy it on the first day, and then I use the leftovers to make sandwiches or a casserole, and the bones for soup.

 

A roasting chicken is always a good economy.  At least that's my opinion.  Just buy the best chicken you can afford to buy and  then cook it properly. 

Your reward will be at least three decent meals out of it. Our chicken today was nice and plump.

 

Garlic, thyme and lemon work with chicken to form a trinity of delicious flavours. 

In this instance, the chicken itself is filled with lemon halves and  sprigs of thyme, and then roasted on a bed of vegetables and garlic. I also add some butter to the cavity along with some seasoning.

 

The outside of the chicken  is rubbed well with more butter and then seasoned generously with salt and pepper.

 

Just plunk it into the oven and leave it to roast for about an hour and a half, and you will have a nicely roasted bird.

 

You can make a really delicious gravy from the drippings, once you have strained out the roasted vegetables.  

The roasted vegetables actually add quite a bit of flavour into the mix.

 

And the flavours of the chicken itself are greatly enhanced with the lemon and thyme that is inside. 

I think the butter I add inside, also helps to keep it moist.

 

We are pretty boring when it comes to what we serve our chicken with.  Its always the same.  But its what we enjoy.

  

Mashed potatoes, stuffing, swede (turnips), carrots and peas.  Simple.  You can't get much better than this! 

My favorite stuffing is Mary Berry's Sage and Onion Stuffing recipe. It is fabulously delicious and so simple to make.  Perfectly Creamy Mashed Potatoes are what I always make.  You just can't go wrong.

Classic Roast Chicken & Gravy

Yield: 4

Author: Marie Rayner

Nothing is more comforting than a delicious dinner of Roast Chicken and vegetables. Crisp skin on the outside, and succulent, flavourful, tender and juicy meat on the inside. This is my way of achieving just that. Lemon and Garlic bring out the best in chicken. The three just go together like peas and carrots!

Ingredients:

• 1 medium sized roasting chicken, about 1 1/2 kg in weight (about 3 pounds)
• 2 carrots, roughly chopped
• 1 onion, peeled and roughly chopped
• 1 stick celery, roughly chopped
• 6 cloves garlic, bruised
• 1 unwaxed lemon, halved
• 4 TBS butter
• olive oil
• 3 sprigs of thyme
• Sea Salt and cracked black pepper to taste

For the gravy:

• 1 TBS plain flour
• 250ml chicken stock (1 generous cup)

Instructions:

How to cook Classic Roast Chicken & Gravy

1. Pre-heat the oven to 190*C/375*F/gas mark 5.  Scatter the chopped vegetables and garlic in the bottom of a roasting tin with sides, large enough to hold the chicken.
2.  Season the chicken well inside with salt and pepper. Put  the lemon halves, 1 TBS of butter and the thyme into the cavity of the chicken. Place the whole chicken on top of the vegetables and garlic in the roasting pan. Rub the remaining butter over the breast and legs. Dust the whole thing with some salt and pepper and drizzle with some olive oil. Place in the heated oven.
3. Roast, uncovered and undisturbed, for approximately 1 hour and 25 minutes, or until the juices run clear when pierced with a fork.
4. Remove from the oven, carefully remove the chicken from the pan to a serving platter, loosely tent, and let it sit to rest for about 10 to 15 minutes before serving.
5. While the chicken is resting make the gravy.  Strain the juices from the roasting tin to a saucepan and place over a low flame, then stir in the 1 TBS of flour.  Allow it to cook and sizzle until it turns a light golden brown. Gradually whisk in the chicken stock, whisking constantly until you have a thickened sauce.  Simmer for 2 minutes to cook out any flour taste.  Taste and adjust seasoning as desired.
6. Slice the chicken and serve hot with your favourite vegetables on the side and the gravy for spooning over top.

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We are now living in a new world.  I'm not sure I like it. I hope we don't have to live like this for too long, but they are saying it will most likely be at least three months for those who are elderly and with underlying health problems, which would be us. 😲 

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