Truly Yummy Roast Chicken
Gluten free and dairy free roast chicken. Recommend chicken, onions, sage, garlic, lemon, sugar, Knorr Chicken Stock Pot, smoked streaky bacon and Brown & Polson Cornflour.
Equipment
- 1 Roasting tin with rack recommend with rack but can also use a roasting tin without a rack
Ingredients
- 1.6 kg fresh whole chicken or two smaller birds
- 2 large onions, peeled and sliced into 1½ cm rounds
- 20 g fresh sage, leaves only and roughly chopped recommend a small packet of fresh sage
- 4-6 cloves of garlic, whole and unpeeled
- 1 lemon, juice only
- 1 tbsp sugar
- 1 chicken stock cube mixed in 400ml of hot water recommend Knorr Chicken Stock Pot
- 8 rashers of smoked streaky bacon recommend two rashes per person and enough to cover the bird
- freshly ground pepper
- 2 tbsp cornflour mixed with a little water to form a paste. recommend Brown & Polson Cornflour
Instructions
- Preheat the oven to 200℃/ Gas Mark 6.
- Place the onion rounds, sage, garlic, lemon juice, sugar and chicken stock into the roasting tray.
- Add the rack (if using) and rest the chicken on top of the rack or directly on top of the onions.
- Lay the bacon rashers over the chicken and season with pepper only as there is plenty of salt in the bacon and stock.
- 15 - 20 minutes before the end of the cooking time, remove the crispy bacon and allow the chicken to golden on top. See Notes Below.
- Cook in the oven until the chicken juices run clear. See Notes Below.
- Once the chicken is cooked remove from the tin together with some of the onions.
- Add the cornflour paste to the roasting tin and cook on top of the stove until the gravy is thickened to your liking. Using a sieve strain the gravy into a jug removing the onions slices and garlic cloves.
- Serve sliced with a little cooked onion, a couple of slices of crispy bacon and lashings of gravy.
Notes
Always test the thigh meat rather than the breast as it is the slowest to cook.
Cook time will differ depending on size of birds and how many.