Jumbo roast chook

SERVES 4 PREP + COOK TIME 1 HOUR 45 MINUTES

1 large (2.2kg) whole chicken

60g softened butter

1 clove garlic, crushed

1 medium (140g) lemon, quartered

6 sprigs fresh thyme

2 large (400g) onions, unpeeled, halved crossways

3 cups (750ml) chicken stock

2 tablespoons plain flour

1 Preheat oven to 220°C (200°C fan-forced).

2 Remove and discard any fat from cavity of chicken. Pat the cavity and skin dry with paper towel. Tuck wings under body.

3 Run your fingers carefully between the skin and the breast meat. Combine butter and garlic in a small bowl. Spoon butter under skin; push butter through skin to cover breast and tops of drumsticks and thighs.

4 Fill cavity of chicken with the lemon and thyme sprigs. Season the chicken all over with salt. Tie legs together with kitchen string.

5 Place onions, cut side down, in a medium flameproof baking dish. Sit the chicken on top. Pour 2 cups (500ml) of the stock into pan. Roast for 15 minutes.

6 Reduce oven to 200’C (180°C fan-forced), roast for a further 1¼ hours or until chicken is cooked through, basting occasionally with pan juices. Transfer to a warmed plate; cover loosely with foil. Rest for 10 minutes before serving.

7 Meanwhile, to make gravy, pour pan juices into medium jug. Skim and discard fat from surface of juices. Return 2 tablespoons fat to baking pan; discard remaining fat. Stir in flour; stir over medium-high heat for 5 minutes or until mixture is well browned. This will give the gravy good colour and flavour. Gradually stir in remaining pan juices and stock; stir until gravy boils and thickens. Strain gravy into medium heatproof jug and season if needed.

8 Carve one of the breasts from the chicken and reserve for Chicken & broccoli tom yum fried rice (meal two). Serve remaining chicken with gravy and in-season vegetables.

Suitable to freeze.