Who could say no?….
- 1 Whole Chicken, preferably Corn Fed and Organic
- 1 tbs Dried Thyme or Rosemary
- 1 tbs Butter
- 1 halved Lemon, or Orange
- 1 bulb of Garlic
- 2 halved Onions
For The Gravy
- The removed Chicken Fat
- 1 tbs Corn Flour
- 1 good quality Chicken Stock Cube
- 1 large Onion, finely chopped
- 1/2 stick of Celery, chopped
- 1 Carrot, chopped
Pre-heat the oven to 200 degrees celsius/ 180 degrees, if using a fan oven
Prepping the Chicken: Firstly cut off the Parsons nose – this is the round end where the bird’s tail would be (if it had one) Then locate the Wishbone at the top of the chicken’s two breasts and remove it. You don’t have to do this but it makes for much better carving.
Check the insides of the bird have been fully removed and there are no organs still attached. Cut the excess fat from around the main cavity – or the chicken’s bottom – and push in both lemon halves. Don’t throw the fat away!
Using you hands rub the butter and herbs all over the bird, so it is evenly covered. Into the base of the tray throw in a handful of whole garlic cloves and onion wedges.
Add 100ml of water to the bottom of the roasting tin and cover the bird with foil before putting in the oven.
Cook for 40 minutes,then remove the foil and cook for a further 15 minutes to make the skin crispy and delicious.
For Perfect Gravy
Add the parsons nose and the excess fat removed earlier to a frying pan and cook on a medium heat until the fat starts to render out into a liquid, this should take about 5 minutes.Keep the liquid fat in the pan and throw away the large chunks.
Fry off 1 onion with a carrot and half a stick of celery in the fat for 10 minutes until soft. Then add the stock cube to 300ml of recently boiled water.
Once the vegetables are soft, strain the fat out with a colander, add back to the pan and add the flour. Toss the flour well through the veggies then add the hot stock gradually whilst mixing to avoid lumps. Squeeze in a couple of the caramelised garlic cloves that roasted with the chicken.
Bring the water to a boil and cook on a medium heat for 10 minutes or until the liquid reduces to the right consistency. Remove the veggies and strain the liquid with a sieve for smooth silky gravy.