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    Roast Chicken 2

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    Roast Chicken 2

    • Preparation time: 15 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 45 minutes 60 minutes 45 minutes

    Serves: 4 - 6


    • Bread sauce
    • 285ml milk
    • 1 peeled onion, stuck with 3 cloves
    • 1 small bay leaf
    • A pinch of ground nutmeg
    • 4 black peppercorns
    • 15g butter
    • 2 tablespoons double cream
    • 55g fresh white breadcrumbs
    • Salt and freshly ground black pepper
    • 1.8kg good chicken such as a Poulet d'Or or organic
    • Half a lemon
    • Pinch of ground mace
    • 3 parsley sprigs
    • 6 lemon thyme sprigs
    • 2 tablespoons plain flour
    • 100ml white wine
    • 500ml good chicken stock
    • 55g butter, softened
    • Salt and freshly ground black pepper
    • The accompaniments
    • 450g chipolata sausages
    • 1 tablespoon sunflower oil
    • 6 rashers good back bacon


    1. Preheat the oven to 190°C/gas mark 5.
    2. Wipe the chicken, inside and out. Rub it all over with half a lemon then put the lemon into its cavity. Season inside and out with salt, pepper and mace, then tuck the parsley and thyme in with the lemon. Put in a flameproof roasting tin, breast up, and liberally smear with butter.
    3. Put in the centre of the oven and roast for 20 minutes, then turn the bird over, so it is lying on one side of its breast. Baste. After another 20 minutes, turn onto the other breast, basting again. After another 20 minutes, turn it breast side up, and baste. It should be ready after another 20 minutes - in other words, allow 1 hour 20 minutes roasting. It's cooked when the juices run clear and when the thickest part of the thigh is pierced with a skewer.
    4. While the bird is roasting, make the bread sauce and cook the sausages (see below).
    5. Transfer the chicken to a serving dish and leave to rest in a warm place while you make the gravy. Pour off the excess fat from the roasting pan, leaving about 1 tablespoon of fat in the pan. Stir in the flour and cook for 1 minute. When bubbling, pour in the wine and stir until it is absorbed into the flour and nearly evaporated, then add the stock. Boil vigorously, scraping the pan to loosen any bits of caramelised chicken. Keep boiling until the stock has reduced to a rich gravy. Strain. Carve the chicken and serve with gravy, bread sauce, bacon rolls and chipolatas.
    6. Put the sausages in a small roasting tray. Prick with a fork and roll in the oil. Put in the oven 30 minutes before the chicken is finished. Turn once during cooking. Pour off any excess fat halfway through cooking. If necessary, cut off the bacon rind and stretch each slice, using the back of a knife, before cutting it in half. Roll up each half and fix with a cocktail stick. Preheat the grill and, a few minutes before serving the chicken, set the bacon rolls under the grill. Cook for 5 minutes or to taste.
    7. Put the milk, onion, bay leaf, nutmeg and peppercorns in a small pan. Heat until almost boiling, then remove from the heat and leave to infuse for 30 minutes. Strain the milk into a clean pan and reheat with the butter and cream. Whisk in the breadcrumbs over a low heat and stir occasionally until the sauce has thickened. Season and serve with everything else.

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