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Chicken Roaster with Herbs Recipe


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     Chicken Roaster with Herbs

Category   Entrees - Maindishes
Sub Category   None
Preptime   30 minutes

chicken - 1 large whole or use breasts
Flour - 3-4 tbsp plain
white wine - 3.4 oz or 100 ml
chicken stock - 14oz or 400ml
gravy browning - few drops (optional)
Herb Butter
garlic - 2 cloves crushed
rosemary leaves - 1 tbsp finely chopped
hyme leaves - 1 tbsp finely chopped t
parsley - 2 tbsp finely chopped
butter - 3.4 tsp softened or 50g
lemon - 1 zest finely grated (retaining the lemon)

Preheat the oven to 200C/400F/Gas 6. First make the herb butter. Tip the garlic and chopped herbs into a bowl, add the butter and lemon zest and season with salt and pepper. Mash with a fork. Pull up the skin over the chicken breast and push half the herb butter under it. Rub the remainder over the top of the chicken and the legs. Cut the zested lemon in half and squeeze one half over the chicken, then insert into the chicken cavity.
Place a rack in a roasting tin and sit the prepared chicken on top. Roast in the oven for 1 to two hours (20 minutes per 450g/45 minutes per 1kg plus an additional 20 minutes), until the meat is cooked through but not dry. To test if the chicken is cooked, insert a small, sharp knife into the thickest part of the thigh; if juices run clear, it is done. Remove from the tin and transfer to a board, cover with foil and leave to rest for 10 minutes.
Take the tin containing all the cooking juices from the chicken, and place on the hob over a medium-high heat. Sprinkle over the flour and whisk until smooth, then add the wine and stock and whisk until combined and bubbling. Add a few drops of gravy browning, if you like. Pass the gravy through a sieve to remove any lumps, and adjust the seasoning, adding salt and pepper to taste. Carve the chicken and serve with the gravy.

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