ROAST CHICKEN

PREP + COOK TIME 2 HOURS 15 MINUTES (+ RESTING) SERVES 4

1.6kg whole fresh or frozen

thawed chicken

60g butter, softened

1 clove garlic, crushed 2 teaspoons chopped fresh sage 1 teaspoon chopped

fresh thyme

1 medium lemon (140g),

quartered

4 sprigs fresh thyme

3 cups (750ml) chicken stock 2 tablespoons plain flour

1 Preheat oven to 200°C/180°C fan. Remove and discard any fat from cavity of chicken. Rinse chicken inside and out with water. Pat the cavity and skin dry with paper towel. Tuck wings under body.

2 Run your fingers carefully between the skin and breast meat, taking care not to tear the skin. (You can use a chopstick to help). Combine butter, garlic and chopped herbs in a small bowl. Using your hands or a spoon, scoop up butter and place it under the skin; push butter through skin to cover breast and tops of drumsticks and thighs.

3 Fill cavity of chicken with the lemon and thyme sprigs (or fill loosely with one of the stuffing variations on previous pages).

Season chicken all over with salt and freshly ground black pepper.

4 Place chicken on an oiled rack in a medium roasting pan. Tie legs together with kitchen string. Pour 2 cups (500ml) of the stock into pan (liquid should not touch the chicken). Roast for 15 minutes.

5 Reduce oven to 180°C/160°C fan; bake chicken for a further 1½ hours or until it’s cooked through, basting occasionally with pan juices. Transfer to a plate; cover loosely with foil.

Rest for 10 minutes before serving. 6 Meanwhile, to make gravy, pour pan juices into a medium jug. Skim fat from surface of juices; reserve juices. Return 2 tablespoons of fat to baking pan; discard remaining fat. Stir in flour; stir over medium-high heat for 5 minutes or until mixture is browned. (This will give the gravy good colour and flavour.) Gradually stir in reserved pan juices and remaining stock, then stir until gravy boils and thickens. Season. Strain gravy into a medium heatproof jug.

7 Carve the chicken (see right) and serve with gravy.