Description
I used to have roast chicken a lot when i first starting living with my wife as it was a great cheap meal.this is what i used to do at the start of my chef's career and done it ever since!!
Ingredients
- Whole Chicken
- Butter
- Tarragon
- Sea Salt
- Fresh Ground Black Pepper
- Cornflour
- Chicken Stock
Instructions
- With a sheet of kitchen towel, dab the chicken dry
- Put half the butter and a sprig of one of the herbs inside the chicken
- Place the chicken in a roasting tin and rub the remaining butter all over the skin season well with sea salt and freshly ground black pepper and sprinkle with the remaining herbs
- Roast in a hot oven for 20 minutes to each 1lb / 500g plus 20 minutes
- Baste the chicken several times during cooking
- Remove the chicken and allow to rest for 10 minutes
- Meanwhile place the roasting tin on the stove, add the chicken stock and bring the juices to the boil scraping the good bits from the bottom
- Add a little water to the cornflour and stir to form a liquid
- Gradually add this into the boiling stock, stirring at all times, until thickened
- Pour gravy into a gravy boat and serve chicken on a warmed serving dish
- Great!