Skip to main content


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.
Post a Comment

Popular posts from this blog

Names of Indian Vegetables in English & Telugu

Sl.No English Telugu 1 Snakegourd Potlakaya (పొట్లకాయ) 2 Brinjal Vankaya (వంకాయ) 3 Yam Kanda (కంద) 4 Bottlegourd

Names of Indian Fruits in English & Telugu

Sl.No English Telugu 1 Muskmelon kharbuja (ఖర్బుజ) 2 Banana Aarati pandu (ఆరటి పండు) 3 Pineapple Anasa (అనాస) 4 Jackfruit Panasa pandu (పనస పండు) 5 Papaya

Names of Indian Spices & Lentils in English & Telugu

Sl.No English Telugu 1 Green Ginger Allam(అల్లం) 2 Garlic Velluli (వెల్లులి) 3 Mustard seeds Aavalu (ఆవాలు) 4 Cumin Seeds Cumin Seeds (జీలకర్ర)  5 Poppy Seeds Gasagasalu (గసగసాలు)