Home

Roast Chicken

9 March, 2007 - 03:52 — stealthflower

So you think roasts take forever and need lots of attention and skill? Think again. A whole chicken takes about ½ an hour per kilo to roast – a 1.4kg chicken is done in about 45 minutes. Try to buy grain fed or organic chickens if possible – there’s a big difference in flavour, and it’s always nice to know your food has been well treated. It makes me feel better, anyway!

Prep Time: 15 Minutes
Cook Time: 45-60 Minutes
Ready In: 60-80 Minutes
Serves: 4

Ingredients:

  • 1 whole chicken (about 1.4 – 1.5 kg will feed four people, or two with leftovers for lunch the next day).

  • About 50gm (a heaped tablespoon) of preserved lemon

  • ½ lemon (optional)

  • 6 medium sized potatoes, preferably Desiree, Pontiac, or Kipfler

  • 4 onions, outer skin removed and cut in half horizontally

  • 1 tblsp olive oil

  • 1 tsp plain flour

  • 125ml white wine or chicken stock

Directions:

  1. Preheat your oven to about 200°C (180°C fan forced).

  2. Give the chicken a quick rinse under cold water, and dry well with paper towel, both outside, and in the abdominal cavity.

  3. Sometimes, the chicken neck will be tucked away inside the chicken, so make sure you remove it if it’s there.

  4. Rub the chicken all over with the preserved lemon, and push some under the loose skin of the breast, to give it a bit of extra flavouring.

  5. Pop your chicken on a rack over your roasting pan, or in your roasting pan if you don’t have a rack.

  6. Wash the potatoes well and cut into chucks roughly 5cm by 5cm, so they cook faster. Leave the skin on – it’s good for you!

  7. Put the chunks into the roasting pan, along with the onion, and pop the whole lot in the oven, turning every 20 minutes or so, until cooked.

  8. You can tell when a roast chicken is done very easily – put a sharp knife into the thickest part of the thigh. When pink juice comes out, it’s undercooked. When clear juice runs out, it’s perfect.

  9. When it’s done, put your chicken on a plate to rest for 10 minutes while you make the gravy, and pile the potatoes and onions on another one.

    Making gravy

  10. Put your roasting pan containing the chicken jouce on the stovetop on moderate heat.

  11. Add the flour to the juices in the pan, stirring well until it forms a thick paste.

  12. Gradually add your wine or chicken stock, stirring each little bit in until well combined before adding the next bit, to avoid making it lumpy.

  13. You’ll probably need to add extra water as well to get a gravy of the right consistency. Once you’ve got all the liquid in, let it bubble for a minute.

  14. Check it for seasoning, and add pepper if you like, then pour into a jug for serving.

  15. Cut your chicken up – use a sharp knife, and cut at the joints. It should be pretty tender anyway, so it won’t be too hard.

  16. Serve with some green vegetables, and enjoy!