Being the kind, caring wife that I am, I bought my hubby a roasting pan for his birthday. There was a reason behind it and not just that I love his roast dinners and want to encourage more of them. Last Christmas, we experimented with the meat and cooked it on the shelf in the oven with a dish of vegetables underneath. Which we then turned into the world's best gravy. So when I saw this dish (on sale as well), I couldn't resist. And in true husband form, he wanted to use it the very next Sunday- RESULT! What follows, is his techniques for amazing roast chicken and my gravy- which I am rather known for.
Take a lemon, prick it and place in a microwave for a minute. Then place inside the chicken along with herbs to your taste. Put this on the rack over a range of vegetables. Use whatever you are wanting to have as your side dish, but do make sure you have some potatoes or sweet potatoes (as you would with stock). Add garlic, onion and any herbs. Cover in fat (goose fat is amazing but olive oil works well too!) and some water. Here we used parsnips, peas, sweet potatoes, garlic, runner beans, rosemary and thyme. Not to forget the salt and pepper! |
Into the oven it goes, for about 2 hours. Half way through, baste the chicken in the juices that have dripped onto the vegetables. At about three quarters of the way through, you need to remove the bottom pan, or remove the vegetables and stock. You want to keep all of that liquid in a saucepan to make the gravy and with the vegetables, now put them back into the oven to roast.
What to do with the stock really does depend on your tastes now. Depending on how much you have, and how flavourful it is, you will probably want to add some water and maybe a stock cube. I also use Bisto gravy thickener with wine concentrate to thicken and add extra flavour. Bring to the boil and let to simmer and thicken for a minute or two.
By now, your chicken should be ready to remove and let to stand in tin foil and a towel. It may sound crazy but this does help to keep it moist. Then carve it, and serve up with the vegetables and gravy. Obviously no roast in my house would be complete without roast potatoes and yorkie puds but they can come another day!
By now, your chicken should be ready to remove and let to stand in tin foil and a towel. It may sound crazy but this does help to keep it moist. Then carve it, and serve up with the vegetables and gravy. Obviously no roast in my house would be complete without roast potatoes and yorkie puds but they can come another day!