If I was to ask the grandchildren what their favourite dinner was the answer would be chicken! They love a classic (Sunday) roast chicken with carrots and their favourite green vegetable, which is broccoli...
I can remember my Dear Mum cooking what was for us a traditional Sunday family roast - often chicken, but also beef, pork or lamb. If she wanted to be slightly more adventurous then her favourite cookbook would be out on the kitchen table and she would check out recipes etc. This book was 'Mrs. Beeton's' cookbook, does anyone else remember that one?
But back to a Classic Chicken Roast and recipe suggestion -
Ingredients:
Serves Four
1 onion, roughly chopped
2 carrots, roughly chopped
1 free range chicken, about 1½ kg/3lb 5oz
1 lemon, halved
small bunch thyme (optional)
For the gravy
1 tbsp. plain flour
250ml chicken stock (a cube is fine)
1 onion, roughly chopped
2 carrots, roughly chopped
1 free range chicken, about 1½ kg/3lb 5oz
1 lemon, halved
small bunch thyme (optional)
For the gravy
1 tbsp. plain flour
250ml chicken stock (a cube is fine)
Method:
1. Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it. Scatter the vegetables over the base of a roasting tin that fits the chicken, but doesn’t swamp it.
2. Season the cavity of the chicken liberally with salt and pepper, then stuff with the lemon halves and thyme, if using. Sit the chicken on the vegetables, smother the breast and legs all over with the butter, then season the outside with salt and pepper.
3. Place in the oven and leave, undisturbed, for 1 hr 20 minutes – this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear. Remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 minutes. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
4. While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in the flour and sizzle until you have a light brown, sandy paste. Gradually pour in the stock, stirring all the time, until you have a thickened sauce. Simmer for 2 minutes, using a wooden spoon to stir, scraping any sticky bits from the tin. Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.
Nutrition per serving:
4g Carbs 40g Fat 49g Protein
From an original idea here
image from here
Sit down and enjoy
All the best Jan
...I had a bit too much poultry right about now!
ReplyDeleteI'd cook this just for the smell.......ummmm.
ReplyDeleteWe enjoy roast chicken often, Jan. In fact there is one in my fridge ready and waiting to be cooked. ♥
ReplyDeleteHello, it is one of my favorites. Thanks for sharing.
ReplyDeleteThe flowers are lovely.
Happy Sunday, enjoy your day and the new week ahead!
A traditional roast chicken dinner is a favourite here, I always do one when Daniel and Eleanor are home as it's their favourite, though I rarely cook a roast on a Sunday so we usually have it midweek.
ReplyDeleteI love roast chicken, and still have a tatty copy of Mrs Beatons cookery book. Have a nice evening, hugs, Valerie
ReplyDeleteCan you believe I've never roasted a chicken Jan, shocking hey 😀 I might have to amend that when we get our new Webber Q!
ReplyDeleteLooks yummy, I love roast chicken.
ReplyDeleteThis sounds really good, a favorite for Sunday is always chicken.
ReplyDeleteIt looks delicious!
ReplyDeleteI think lamb is my favourite, but we have chicken the most and I do think a roast chicken is rather lovely and definitely an all round pleaser here xx
ReplyDeleteThat sure does look good!!
ReplyDeleteI do remember Mrs Beeton's cookbook - and have a very old copy still.
ReplyDeleteGrowing up chicken was a rare treat. Much more expensive than the more common lamb/beef/pork roasts.
Not bad. Personally, when I feel like doing a chicken, I tend to be pretty liberal with aromatics...not so much a fan of the gravy though.
ReplyDeleteMmmmm...I can smell it cooking now.
ReplyDeleteA simple and delicious meal. This is definitely a classic.
ReplyDeleteWhat a welcoming table.
ReplyDeleteOur cookbook was Betty Crocker:)
Hope your day has been filled with sparkle.
Hugs,
Looks good.
ReplyDeletewe always have a barbecued chicken, never a roast one these day.
my favorite meal too. but mine has to be with mashed potatoes and dressing!!!
ReplyDeleteit's a beautiful thing!!!
I love roast chicken! Thank you!!
ReplyDeleteWinner, winner, roast chicken dinner.
ReplyDeleteAlways goes down well doesn't it.
Lisa x