January 06, 2016


Chicken - 2 kg (giblets reserved)
Butter - 25 gms
Salt and pepper
Onion - 1 (sliced)
Carrot - 1 (sliced)
Thyme or marjoram
Bread sauce - 300 ml (kept hot)


  • Preheat the oven to 375 F.
  • Rub the chicken with the butter and put it in a roasting tin. Roast for 25 minutes on each side, basting every 15 minutes. Season the bird well and turn it o to its back for the last 30 minutes or until done.
  • Insert a skewer into one leg - if juices run clear the chicken is cooked.
  • While the chicken is roasting put the giblets, onion, carrot and a pinch of thyme or marjoram in  a saucepan with 575 ml of water and bring to the boil. Reduce the heat and simmer.
  • When the chicken is cooked transfer it to a serving dish and keep hot.
  • Pour of the most of the fat from the roasting tin and strain in the giblet stock.
  • Set the roasting tin over heat and boil, stirring in all the sediment, until the gravy is reduced and well flavoured.
  • Strain the gravy into a heated sauce boat.
  • If you prefer a thickened gravy, mix 1 tsp of corn flour with a little cold water and mix it into the roasting pa.
  • Cook, stirring constantly, until the gravy has thickened.
  • Serve the chicken with the gravy and bread sauce.

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