Roast chicken

Ingredients 15
Servings 1


Serving Change
  • 2
    chicken, washed and patted dry
  • salt
  • 1
    onion, quartered
  • 3
    small whole carrots
  • 4
    sprigs soup celery
  • 6
    whole cloves garlic
  • 1
    lemon, quartered, and skins pricked
  • 250
    white wine
  • 250
  • 15
    olive oil
  • milled black pepper
  • 65
    white wine
  • 500
    chicken or vegetable stock
  • 10
    flour or cornflour


1. Preheat the oven to 200 ºC. Sprinkle the chicken body cavity with salt and place a wedge of lemon, a carrot, a sprig of celery, 2 cloves of garlic and an onion quarter inside. Add the remaining vegetables and lemon to the roasting pan with wine and water. 2. Truss the chicken (see tips). 3. Brush the chicken with olive oil, using a basting brush, and season with salt and milled black pepper. 4. Fit the rack into the roasting pan and place the chicken on it, breast side up. Place in the centre of the oven. 5. Roast the chicken (calculating time as given in tips). If your oven does not have a thermofan, baste the chicken often with the pan juices during cooking. After the first 15 minutes, turn the temperature down to 180 ° C. 6. The chicken is done when the skin on the breast swells, the drumsticks are tender when pressed and can easily be moved, and when a skewer inserted in the thickest part of the drumstick releases a clear liquid. 7. Remove the chicken from the oven and discard string. Place bird in the warming drawer of the oven for 5 to 6 minutes, to allow the juices to settle before carving. 8. Meanwhile, make the gravy. Leaving the vegetables in the pan, drain off all the fat. Add the flour or cornflour mixed with the white wine and stock. Place the roasting pan on top of the stove and boil rapidly over high heat, stirring in the pan juices and brown bits with a wooden spoon, until the gravy has reduced to just over half the original quantity. Season with a little extra salt and pepper, if necessary. Strain and pour into a heated gravy boat. Variation: Parsley and chicken liver stuffing. Crumble 3 slices soft white bread and place in a bowl. Heat 60 ml (4 tbsp) sunflower oil in a pan and sauté 1 diced onion until translucent. Add 1 washed and diced gizzard, if desired, and stir-fry for 2 to 3 minutes. Add the grated peel of 1 lemon, 5 ml (1 tsp) mustard powder, 30 ml (2 tbsp) chopped fresh parsley, 5 ml (1 tsp) dried or 4 sprigs fresh sage, chopped, salt and milled black pepper and stir-fry for 1 minute. Spoon over crumbs. Mix lightly with a fork. Whisk 1 small egg with 10 ml (2 tsp) milk and add just enough to moisten the mixture. Spoon loosely into the chicken body cavity (the stuffing swells during roasting) and truss chicken.

Read more on: poultry  |  roast


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