Name: Roast chicken and gravy
Cook time: 75 min
Total time: 75 min
Yield: 6
Ingredients: Gravy; 2 tablespoon plain flour; 1 1/2 cup chicken stock; 1.8 kilogram chicken, trimmed, washed, dried; 8 small brawn onions, ends trimmed, peeled, halved; 1 lemon, sliced; 1 bunch thyme, woody stems trimmed; 3 clove garlic, sliced; 1 cup dry white wine; vegetables, to serve

Ingredients

Gravy

2 tablespoon plain flour

1 1/2 cup chicken stock

1.8 kilogram chicken, trimmed, washed, dried

8 small brawn onions, ends trimmed, peeled, halved

1 lemon, sliced

1 bunch thyme, woody stems trimmed

3 clove garlic, sliced

1 cup dry white wine

vegetables, to serve

Method

1.Place chicken in a large, non-metallic baking pan. Tie legs together with kitchen string. Tuck the wings under.

2.Add onions, lemon, thyme and garlic to the pan with the chicken. Pour the wine over, season to taste and cover with plastic wrap. Chill for 30 minutes, turning once.

3.Preheat oven to 180°C. Bake chicken, basting occasionally with pan juices, for 1 1/4 hours or until golden brown and the juices run clear when the thigh is pierced with a skewer. Cover with foil, rest 10-15 minutes. Serve with vegetables.

4.To make gravy, strain pan juices into a saucepan on medium-high heat. Bring to simmer. Stir in flour, cooking 2 minutes. Then gradually add stock, stirring constantly. Bring to boil, stirring until thickened. Season to taste.

Wash the chicken before baking and rinse under cold water. Pat dry with paper towel inside and out.
Note

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Ingredients

Method

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