We all love a good roast chicken dinner but does the very thought of cooking it from scratch scare the bejesus out of you? When it come,s to a roast with all the trimmings, can the timing get to you, or are fretting its not cooked the whole way through.
Well not anymore. I want you to say,,, “I’m afraid of no Roast”… If your not the main cook in the house, or never have cooked a roast chicken before with all the trimmings or even if you are the main cook and fancy giving a handier way a shot .. I have the perfect method here, finishing up with the juiciest chicken you will ever taste (trust me!!! have I let you down yet?) and the good thing is it basically cooks its self …
You only need a small saucepan for the gravy, a roasting tin and tinfoil, the whole feast is cooked in less than 2 hours .(that’s less than a stew, and your cooking a large chicken ). It’s a recipe you will use again and again (i swear)…. so say it loud! and say it proud “im afraid of no roast”
- olive oil in a spray bottle (if you haven’t a spray bottle just drizzle it on)
- large whole chicken (in around 1.7 kgs)
- 1 onion
- 1 chicken stock cube
- 300 mls of boiling water (around a cup full)
- fresh thyme and rosemary sprinkled over the bird
for the gravy
- meat juices of the chicken
- 1 chicken stock cube
- 2 teaspoon of corn flour
- 1 teaspoon of water to mix with the corn flour
- heat your oven at 180 c gas mark 4 and boil a kettle of water
- Get your chicken, remove all packaging, and cut and remove the string
- place your chicken in the center of the roasting tin crumble a chicken stock cube and rub itinto the skin and add your fresh herbs, shove your onion into the cavity, season with salt and pepper
- put a slit at each leg, between the breast and leg
- pour 300 mls of boiling water onto the tray and cover the roasting tin with tin foil, trapping all the steam in.
- place your bird the oven on the middle shelf, with no shelf above it. and leave for an hour and a half to cook without touching. (don’t even look at it, have a glass of wine or cup of tea, depending on the time!
- after an hour and a half take the chicken out, drain off the liquid stock into a saucepan for the gravy
- ladle a little chicken juice over the chicken
- Put the bird back in the oven for 20 minutes with no foil to let the skin of the chicken to crisp up..
- For the gravy.. take off the top layer of fat of the juices with a spoon, heat the meat juices and add the chicken stock cube…( in a cup put 2 teaspoons of cornflour with 1 teaspoon of cold water and mix) add this to the juices on a medium heat stirring to thicken (when thick leave on a low heat stirring occasionally)
- after 20 mins take the chicken out and leave it to rest, covered loosely with tinfoil for 10 to 15 mins
THAT’S IT THE PERFECT ROAST CHICKEN