Australian Table
Ingredients
Gravy
Method
1.Preheat oven to 200°C (180°C fan-forced). Place tarragon or parsley with orange rind in chicken cavity. Season. Tie chicken legs together with string.
2.Rub butter or oil all over chicken and place on a roasting rack in a baking pan, breast-side up. Pour over 1/2 cup of stock.
3.Bake for 20 minutes. Turn chicken and baste well. Reduce heat to 190°C (170°C fan-forced). Cook for another 50 minutes, turning and basting chicken every 20 minutes, and adding more stock, if necessary.
4.Place potatoes in a medium size saucepan, cover with water, and bring to the boil. Boil for 5-7 minutes so potatoes are par-boiled. Drain.
5.Pour wine over chicken in final 10 minutes of cooking, ensuring chicken is breast-side up to brown. To check if chicken is cooked, pierce thigh with a skewer and juices should run clear. Remove from pan, discard string. Keep chicken in a warm place. Add potatoes to the baking pan and cook for 20-30 minutes, or until golden and crisp.
6.To make gravy, pour off all but 2 tablespoons of pan juices, and heat on high. Add flour and stir for 2 minutes, until light brown. Stir in chicken stock, simmer for 5 minutes to thicken. Season and pour into a gravy boat.
7.Cut chicken into serving pieces and arrange on a heated serving dish. Serve with roast potatoes, vegetables of choice and gravy.
Add roast vegetables such as parsnips, pumpkin or carrots or for a less heavy meal, add steamed green vegetables such as beans, peas or English spinach. You can parboil the potatoes in the microwave, if you prefer.
Note
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