13 Comments

Roast Chicken with Homemade Chicken Gravy

Roast chicken is a staple in our house. Week-night, Sunday lunch, it’s good anytime. It can seem a bit ordinary sometimes, but serving it with Yorkshire puddings (see my Yorkshire Pudding blog March 10th 2012 for a fool-proof recipe) and homemade gravy makes it extra special.

My Fool-Proof Method for Roasting a Chicken:

  • Roast the bird on a trivet or wire rack in a roasting tin, with water in the bottom. If you don’t have a trivet you can always use a couple of carrots to rest the meat on.
  • Cover with a lid or tin foil until the last 20-30 minutes of the cooking time.
  • Cook in a preheated oven at 190°C/Fan 170°C/Gas 5 for 20 minutes per lb/500g, plus an extra 20 minutes. The juices should run clear when you pierce the thickest part of the bird (the bottom of the breast) with a skewer. I also find an easy way to check is cutting the skin between the leg, and the breast and checking whether the flesh of the thigh is white.

The bonus of roasting a whole chicken is the leftovers. I usually get 2 nights meals out of one chicken, and if it’s big enough sandwiches for lunch too. Keep checking out the blog for different recipes using leftover chicken.

Ingredients:

Chicken – a 3lb chicken will easily feed 2-3 people for 2 meals.

Red Onion – 1 medium (peeled & quartered)

Garlic – 3-4 cloves (peeled & halved)

Bay leaf – 1

Seasoning – salt, pepper and Italian seasoning

Plain flour – 1 tablespoon

Chicken stock – ½ pint/300ml (1 small foil container – see my Chicken Stock blog March 21st 2012)

Cornflour (optional for thicker gravy) – 1-2 tablespoons (depending on how thick you want your gravy)

Equipment: Roasting tin with trivet or wire rack and a lid (or tin foil), saucepan, whisk, sieve (optional), jug or gravy boat

Method:

  1. Place the chicken on the wire rack in the roasting tin, place half the onion, 2 cloves of garlic, and the bay leaf in the cavity, and the rest in the roasting tin.
  2. Season the skin, cover with the lid or tin foil and roast according to the times above, removing the lid/foil for the last 20 minutes or so of cooking.
  3. Rest on a plate for 10 minutes, in a warm place (I use my top oven) lightly covered with foil for 10 minutes before carving.
  4. Meanwhile, heat up the stock in a saucepan.
  5. Spoon off the excess fat from the roasting tin and discard the onion and garlic.
  6. Put the roasting tin on a low-medium heated hob, pour in the flour and stir into the meat juices, and scraping up the sediment, for a couple of minutes.
  7. Gradually add the stock, stirring in well so lumps don’t form, and bring to the boil (sometimes it’s easier to pour into the saucepan at this stage if the baking tray is large). Simmer for a couple of minutes. If you like a thicker gravy mix about 1 tablespoon of cornflour with about 2 tablespoons of water until it’s smooth, and add to the gravy, simmering for another couple of minutes.
  8. Pour into a gravy boat or jug, using a sieve if it looks a bit lumpy or there’s a lot of sediment.
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13 comments on “Roast Chicken with Homemade Chicken Gravy

  1. […] chicken gravy – ½ pint/300ml (I had this leftover too – see my Roast Chicken and Homemade Gravy blog April 19th 2012, but you could just make some up using granules, though make sure it’s not very […]

  2. […] stock – ½ pint/300ml (1 small foil container – see my Chicken Stock blog March 21st 2012 […]

  3. […] pack (125g) of Uncle Ben’s wholegrain express rice and a large roast chicken breast (skinless). Calories – […]

  4. […] is another idea for something to do with leftover roast chicken (as opposed to just eating it cold). I’ve posted my Leftover Chicken Hot Pot recipe […]

  5. […] A roast chicken breast (skinless) and half an oat bran pancake, with yoghurt. Calories – […]

  6. […] Dinner was roast chicken breast (with the skin removed, of course), the other half of the oat bran pancake and plenty of […]

  7. […] I had the other half of the oat bran pancake with roast chicken breast (250g skin removed) and some hot sauce. Making a roast chicken for the Dukan is great if […]

  8. […] Another Dukan staple, roast chicken breast and 1/2 oat bran pancake, served with Nando’s sauce to make it a bit more exciting. […]

  9. […] Dinner:  Roasted chicken breast (skinless), with 1/2 oat bran pancake and Nando’s peri-peri sauce. Calories – 280 […]

  10. […] Dinner:  Roasted chicken breast (skinless), with 1/2 oat bran pancake and Nando’s peri-peri sauce. Calories – 312 […]

  11. […] Dinner:  Roasted chicken breast (skinless), with 1/2 oat bran pancake and Nando’s peri-peri sauce. Calories – 400 […]

  12. […] is an easy supper recipe to use up some leftover roast chicken. It took fairly little prep and was really tasty. If you’re trying to be a bit healthier you […]

  13. […] I’ve already posted that are quick and easy to prepare. There’s been lots of ragus and roast chicken or pork, and I’m having lentil or tomato soup for lunch most days, not exactly exciting blog […]

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