8: EASY ROAST CHICKEN FROM KERRYANN'S FAMILY COOKBOOK
Added by Merlin | Fri 05 Apr 2013 @ 16:23
Freedom Foods Chicken costs around £6
Serves 4 – 6 with leftovers £15 whole dinner
1.6kg chicken (best quality you can afford) – we’ll go freedom foods +
salt and pepper
knob of butter, softened
1 onion, cut into wedges
1 stick of celery, roughly chopped
1 carrots, roughly chopped
small bunch of thyme
1 bay leaf
small bunch of fresh parsley
5 carrots, peeled, trimmed (save the peelings for your stock!)
a pinch of cumin seeds
Leftover veg from your roast chicken
1 tbsp of plain flour
1 chicken stock cube
Preheat your oven to 200C Gas mark 6.
Place the chicken on greaseproof paper and rub the softened butter on the chicken skin, seasoning liberally with salt and pepper inside and out.
In a roasting tray place some wedges of onion, celery and carrot and then lay the fresh herbs on top.
Place the chicken on top of these and cook for 1hr 20 or until the skin is golden and the meat cooked through. Check the meat is cooked by poking a small sharp knife in to the thigh. If the juices run clear then the chicken is ready if there is still some blood then pop the chicken back in the oven for 10 minutes and check again.
You can also pop half a lemon in the cavity, this will give the chicken a bit if lemony flavour and keep it nice and moist as the lemon steams inside the cavity.
Once the chicken is cooked, remove from the oven and place to one side, carefully remove the chicken from the roasting tin and place on a large platter or plate. Cover with a piece of tin foil and a large tea towel. This will allow the meat to rest and it will be even more tender whilst you finish off the rest of your prep.
When you’re nearly ready to plate up, uncover the chicken and place on a clean chopping board. Take off or carefully cut off the wings and legs, cutting the leg in two pieces to make a thigh and drumstick. This then leaves you with the breast to carve using a long sharp knife.
Put a large pan of salted water on and bring to the boil. Peel and trim the carrots reserving the peelings and ends for the stock. Cut into ½ lengthways.
Cook the carrots for 5-6 minutes or until part boiled, drain and place in a roasting tray along with the cumin seeds and honey.
Toss the carrots around so they are covered in all the ingredients. Place in the oven for 20-25 minutes or until nice and golden.
Whilst your chicken is resting place your roasting dish (with all the onions, carrots and herbs) on the hob. Mash the vegetables making sure you get all the gooey bits from the edges.
Add the flour and mix well trying to get rid of any lumps of flour. Let it cook for a minute or so stirring continuously.
Next add xxmls of stock and stir again until combined. Let your gravy thicken for around 5-10 minutes.
Place a colander over a pan and strain the gravy to catch all the veggies and herbs. Simmer for a couple of minutes adding more stock if needed. Season to taste and serve when you are ready.