Every Sunday I try to make a roast chicken to go with lunch. Some Sundays I fail hopelessly and forget to take it out of the freezer to defrost the night before.
When I do manage to remember to take it out, I always make the same style, plain roasted, smeared with butter, stuffed with lemons and grilled till golden and the juices run clean. To this dish I am still to figure out the juices run clean but. I just stick a meat thermometer in the chicken and when the thermometer says done, then the chicken is done.
I came across this recipe in Marry Berry’s cookbook and I was really eager to try it out.
Firstly the recipe uses home made gravy, which I have never made before, so I was really looking forward to making that and this gravy was made from the remains of what was left in the roasting pan.
The chicken itself was so soft and delicious and the gravy itself was even more delicious
- 1 x onion, cut into wedges.
- 2 x carrots, peeled and sliced.
- 125g x whole button musrhrooms.
- 3 x cloves garlic, peeled.
- 1 x cup white wine.
- 1 ½ x cups chicken stock.
- 1 x whole chicken.
- 1 x can chopped tomatoes.
- 1 x tbsp. tomatoe paste.
- Salt and pepper to season.
- Parsley to garnish
- Arrange onion, carrots, mushrooms and garlic on a baking tray.
- Add in the wine and stock and mix.
- Place chicken on a rack ontop of the vegetables.
- Pop into a preheated oven and bake till the chicken is cooked.
- Remove the chicken.
- To make the gravy, heat the baking pan on the stove.
- Add the tomatoes, tomatoe paste and bring to the boil.
- Pour into the blender and blitz till smooth.
- Pour into a gravy boat and serve with the chicken.