1 Chicken
300ml Vegetable or Chicken Stock (if you are doing carrots, peas or any vegetables, then use the water from that pan once the vegetables are cooked for a really excellent flavour)
Vegetables of Your Choice (boiled in unsalted water)
6 Medium Potatoes (quartered)
Oil
Equipment
2 Roasting Tins
2 Large Pans
1 SHARP Knife
1 Chopping Board
The Good Bit
- OK now before I start here, there are many ways to make this meal, I'll cover the ones I like and throw in suggestions. Pre heat your oven to 160c/325f gas 3.
- Weigh your bird! then work out the cooking time with this simple formula (don't worry!!) 30minutes for the first 1lb in weight then after every pound add another 15 minutes so a 1lb bird would take 30minutes, a 2lb bird 45minutes, 3lb 60minutes, 4lb 1hr15 and so on.
- Wash the bird, place it on the roasting tin and place in the oven for the desired time!
- Now for the vegetables, i like roast potatoes (quartered) with this meal so i chuck them in the other tin, drizzle with oil, sprinkle with sea salt and put in the oven when the chicken has 45 minutes left, you can also do this with carrots and parsnips.
- I love carrot with this meal and peas, so i cook them in pans of unsalted water until they are tender, sliced carrots take 10-15 minutes, peas only take 5-10 minutes.
- For the gravy, this is a thin one, I pour some of the carrot juice and some of the pea juice into the roasting tin, stir it in well and ladle it over the meal, if you want to make it slightly thicker add a tablespoon of flour and fry until the flour has begun to brown then add the carrot/pea juice or stock.
