chicken · family · lunch · Sunday Roast

Sunday Roast

Chicken- Love it

Roast- A must every Sunday;

Feasibility: Not always possible but once in a while it has to be on the table

Target: Wanted to make it for the last 18 months

Achieved: Last Sunday  Finally..

Reviews: Mum said how about you do it next week as well.. Best comment I could think off..

Recipe Courtesy: Jamie Oliver at http://www.jamieoliver.com/recipes/chicken-recipes/perfect-roast-chicken  (Also posted down below) 🙂

Roast Chicken

Ingredients:

• 1 x approximately 1.6kg chicken, preferably free-range, organic or higher welfare

• 2 medium onions

• 2 carrots

• 2 sticks of celery
• 1 bulb of garlic
• olive oil
• sea salt and freshly ground black pepper
• 1 lemon
a small bunch of fresh thyme, rosemary, bay or sage, or a mixture

To prepare your chicken

• Take your chicken out of the fridge 30 minutes before it goes into the oven
• Preheat your oven to 240°C/475°F/gas 9
• There’s no need to peel the vegetables – just give them a wash and roughly chop them
• Break the garlic bulb into cloves, leaving them unpeeled
• Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil
• Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird
• Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour)
• Put the lemon inside the chicken’s cavity, with the bunch of herbs

To cook your chicken
• Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven
• Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes
• If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking
• Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning
• When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so
• Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy

To make your gravy
• When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you
• Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top
• Put the tray back on the hob over a high heat
• Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy
• You can rip the wings off the chicken and break them up into the tray to add more flavour at this point
• When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away)
• Keep it over the heat and let it boil for a few minutes
• Pour the stock into the tray, or add 1 litre of hot water
• Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go
• Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for

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4 thoughts on “Sunday Roast

  1. Yes by all means, just make sure to use moderate quantity.. as it could go bitter if roasted in the oven for too long… Oh and I forgot, use tejpata as well… tastes good…

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