Prep 15 mins
Cook 1 hr
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!!
- 1 whole chicken, giblets removed
- 2 ounces butter
- 2 sprigs tarragon (optional) or 2 sprigs thyme (optional) or 2 sprigs marjoram, rosemary (optional) or 2 sprigs mint (optional)
- sea salt
- fresh ground black pepper
- 1 ounce cornflour
- 1 pint chicken stock
- 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 (go on get your hands messy!) Season well with sea salt and freshly ground black pepper and sprinkle with the remaining herbs.
- Roast in a hot oven (400F200°C,gas mark 6) 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.
As far as roast chicken goes, this is one of the best recipes I've eaten. The skin gets really crispy and salty. I used dried tarragon as it was all I had on hand. Next time, I will probably pour out some of the butter that was left in the pan before making the gravy. The gravy turned out a little too oily.