| This roast chicken recipe is very easy to
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| | the chicken. Quarter the lemon. Place 2
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| prepare and deliciously tasty. It will
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| | of the quarters in the cavity of the
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| serve 4 people. The preparation time is
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| | chicken.
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| just 10 minutes and cooking time is
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| | 2. Insert the chicken into a medium
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| approximately 1 hour and 40 mins.
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| | size-roasting bag. Seal the bag loosely.
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| - Serves: 4
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| | Slit the top of the bag 6 times. Place
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| - Preparation time: 10 minutes
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| | the bag and chicken into a small roasting
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| - Cooking time: 1 hour and 40 minutes
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| | tin. Cook for approx 1 hour and 40
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| Ingredients
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| | minutes. The chicken is cooked when the
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| - 1 whole chicken that weighs about
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| | meat is thoroughly cooked and the juice
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| 1.75Kg
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| | of the chicken runs clear when you pierce
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| - 3 cloves of garlic, halved
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| | the thigh with a sharp knife. Remove the
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| - 2 tablespoons of softened butter
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| | chicken from the bag. Keep the juices in
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| - 7 grams of fresh thyme, finely chopped
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| | the bag. Allow the chicken to stand.
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| - 1 lemon, quartered
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| | 3. Cut the corner of the bag and pour the
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| Gravy
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| | juices into a pan. Stir in the redcurrant
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| - 1 tablespoon of redcurrant jelly
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| | jelly. Mix the corn flour with cold water
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| - 1 tablespoon of corn flour
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| | until it is a smooth paste. Gradually add
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| - One half teaspoon Worcestershire sauce
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| | it to the gravy. Bring to the boil
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|
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| | slowly, constantly stirring. Add
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| 1. Preheat oven to 200 degrees C. Halve
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| | Worcestershire sauce and season with salt
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| the garlic cloves. With the cut side, rub
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| | and pepper. Simmer for 2 to 3 minutes
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| all over the chicken. Crush the remainder
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| | until the gravy is thickened.
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| of the garlic. Mash the crushed garlic
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| | 4. Carve the chicken. Serve and pour the
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| with the butter, thyme and freshly ground
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| | gravy on top. Serve with roasted
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| black pepper. Spread this over the top of
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| | potatoes, beans, peas and/or carrots.
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