Roast chicken is pretty great. Ideal for impressing the parents or housemates, and usually you have loads left over so bring on the sandwiches. Roast chicken is much easier than it looks as well, so why not go get one now and cook it. Doesn’t matter if its 12 at night, go find yourself a chicken in cook it up, pour gravy all over it and then chow down like the prince you are.
What you need
- 1 Chicken
- Olive oil
- ¼ Pack of butter
- 1 Lemon
- 2 Carrots
- 2 Onions
- 2 Celery sticks
- 6 Cloves of garlic
- Herbs (choose all of them or a few — tarragon is best on its own with lemon)
- Sprigs of rosemary
- A few bay leaves
- Few sage leaves
Pre-heat the oven to 180C, you need the oven nice and hot when the chicken goes in. Take the chicken out of the packaging and cut the string tying up the legs. You need the chicken to breathe so let its legs swing free. Next grab your herbs and garlic and shove them down into the cavity. Grab your lemon and stab a few holes in it with a fork and put that up in the butt as well.
Now for the skin, and by skin I mean delicious crispy skin. Take a knife and cut a small cut just through the skin on each breast. Now with your finger move it around inside and allow the skin to come away from the flesh, trying to keep the hole as small as possible. Now take a few cubes of butter and place them under the skin and squeeze from the outside so this butter is nice and distributed. This feels weirdly good and will help with crispness, so enjoy the moment.
Now place the chicken in a roasting tray and season the chicken really well with salt and pepper. Next for the vegetables. These are mostly for the gravy but taste fucking awesome, so don’t throw them away after cooking. Around the chicken scatter some carrots, celery, onions, garlic. These don’t have to be cut up too much. I would take the skin off the onion and slice into quarters as these are mad delicious and onion skin ain’t.
Now the buttered bird is ready for the oven. Whack the chicken in and leave for about 40 mins. An average size chicken is going to be about 1 hour 20 mins, so check on it at about half way. At this point pour a little white wine in with it and pop back in for the rest of the time. If the top looks like it might start to burn, put some foil over the chicken, or put some bacon on its breasts, this isn’t as rude or fun as it sounds, but it is delicious.
After about 1 hour 20 take the chicken out of the tray and all the vegetables. Check the chicken is cooked by poking a knife into the thickest part (one of its breasts, again not as rude as u would think (there are no nipples so it can’t be). If the liquid runs clear you are all good, if not put it back in for a little bit. Pour as much liquid from the chicken cavity as possible into the roasting tray, you want to preserve as much of this as possible. Allow the chicken to rest with some foil over it to one side with the vegetables.
Put the tray on a hob and begin to heat, add in white wine and chicken stock. Bring to a boil and add corn flour until it is at the thickness it needs to be for your mouth. Pick up the roast chicken and pour any extra juices into this mean-ass gravy you have been making. Now serve it with some potatoes, chips, green beans. Whatever u want, and pour the gravy all over your roast chicken like an absolute gangster.