Easy Roast Chicken and Homemade Gravy
Here’s my really simple way to roast a whole chicken and then make a homemade gravy.
Print
Pin
Servings: 4
Ingredients
- 1 Whole chicken
- 1 Bulb of garlic cut in half
- 1 Bunch of sage
- 1 Bunch of rosemary
- 1 Bunch of Parsley
- 2 Bunches of Thyme
- 50 g Butter softened
Gravy:
- 500 ml Chicken stock
- 3 tbsps Cornflour
- 1 tbsp Redcurrent jelly
Instructions
- Take the chicken out of the fridge and leave it to come up to room temperature.
- Preheat the oven to 180℃.
- Season inside the chicken with lots of salt and pepper. Then stuff it with the garlic, sage, parsley, rosemary and one bunch of thyme.
- Tie the legs together and tick the wings underneath the chicken.
- Rub the skin all over with the butter, then season with salt and pepper. Sprinkle chopped thyme over the top.
- For a 1.8-2kg chicken, roast it for 1 hour and 15 minutes, until the chicken is juicy and the skin is golden and crisp.
- If you have a temperature probe, the internal temperature must reach 75℃. Alternatively you can insert a skewer into the chicken and the juices must run clear.
- Set the chicken aside and leave it to rest for ten minutes. Meanwhile you can get the gravy ready.
- Transfer all the juices from the chicken into a large saucepan, scrape off any bits as that is where the flavour will be.
- Pour in the chicken stock, bring it to the boil, then turn it down to a simmer for a few minutes.
- In a bowl, add the corn flour, then pour in 5 tbsps of cold water to make a slurry.
- Pour it into the gravy whilst whisking, it should start to thicken up almost immediately, but you might want to cook for a few minutes.
- Season with salt and add the redcurrant jelly.
- Carve the chicken and serve alongside the gravy.