A Simple Roast Chicken

*A Simple Roast Chicken*
Serves 4 - 6

You can't beat a nicely roasted chicken.   Simple.  Easy to prepare. Deliciously succulent. 

1 large free range roasting chicken (between 3 1/2 and 5 pounds in weight)
a few knobs of softened butter
fine sea salt and freshly ground black pepper
a sprig of thyme
a couple cloves of garlic, peeled
the juice of half a lemon 
225ml of chicken stock (1  cups)
1 TBS flour 

Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a nice deep roasting pan.

Take your chicken and season it liberally inside with salt and pepper.  Stuff in the thyme into the cavity, along with the garlic, and a large knob of butter.   Rub the remaining  butter all over the outside of the chicken, pushing some of it beneath the skin of the breast between the skin and the flesh, taking care not to tear the skin.  Place the chicken into the roasting tin.   Season it with salt and pepper on the outside, and then squeeze the lemon juice over all.  Put the spent lemon half into the cavity of the chicken as well.  Pour the chicken stock into the roasting tin around the chicken. 

Roast the chicken for 1 1/2 to 1 3/4 hours, basting with the pan juices from time to time.  When done the juices should run clear from the chicken when pierces between the thigh and the breast and the legs should feel quite loose when gently twisted.  Remove from the oven.  Remove the chicken to a serving platter and tent loosely with foil.  Allow it to rest while you make the gravy. 

To make the gravy, pour the pan juices out into a measuring jug.  Pour a bit of boiling water in the pan and scrape up any juicy browned bits.  Pour this into the measuring jug.   Spoon about 2 TBS of the fat from the jug into a saucepan.  Discard the remainder of the fat.   Heat over medium heat until bubbling.  Whisk in the flour and cook for about a minute.   Slowly whisk in the pan juices, whisking until the mixture begins to bubble and thicken slightly.  Season to taste.  Allow to simmer over low heat for a few minutes to get rid of any flour taste.

Serve the chicken sliced, along with some of the gravy and any vegetables which you have prepared.

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