ENGLISH ROAST CHICKEN

Ingredients:
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)

Method:

• 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.