Chicken with Roast Onion and Thyme Gravy

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
- Pre heat your oven to 200C temperature fan assisted or 215C without a fan
- Season the bird just prior to roasting
- Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
- Massage a little softened butter under the skin of the bird then season with good quality fine sea salt
- 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
- Place the bird breast up onto the trivet which should line the base of the tray
- 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
- 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
- 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
#Food & Drink #Recipes & Meal Ideas #cooking #chicken #festive

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