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Chicken with Roast Onion and Thyme Gravy

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Ingredients

  • 1 x Nidderdale Whole Spring Chicken free-range chicken
  • 80g Butter
  • 4 x Medium onions peeled
  • Celleriac and Carrots for roasting
  • a few sprigs of thyme
  • 1 bayleaf
  • 1 tablespoon of black peppercorns
  • 1 lemon, halved
  • 500ml Chicken stock
  • 1 teaspoon of corn flour
  • a little of cold water for the gravy

Cooking Instructions

  1. Pre heat your oven to 200C temperature fan assisted or 215C without a fan
  2. Season the bird just prior to roasting
  3. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
  4. Massage a little softened butter under the skin of the bird then season with good quality fine sea salt
  5. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a lemon cut in half and popped into the birds cavity
  6. Place the bird breast up onto the trivet which should line the base of the tray
  7. Place in centre of oven and roast for 20 minutes then reduce the temperature to 180C then continue roasting for 20 minutes per 500g reaching a core temperature of minimum 75C
  8. Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy
  9. For the gravy use 500 ml of essential cuisine chicken stock, then deglaze roasting tray with this stock stirring all the caramelized juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy

The recipe has been taken and modified from Farmisons & Co

  #Recipes   #Occasions & Events   #chicken   #festivecooking

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