Sunday Lunch Roasted Chicken with Thyme and Vermouth Gravy

Submitted By:
CreativeCooks


No. of Servings:
Preparation time:
15min(s) Course:
Main Cooking time:
1hr(s) 15min(s) Cooking Instructions:
Preheat the oven to 180°C.

Rub half the butter under and on top of the skin of the chicken and season with salt and pepper.

Put the remaining butter, quartered shallots, garlic cloves, thyme and bay leaf on a roasting tray and place in the oven for 3 minutes. Once warmed through, remove from the oven.

Place the chicken on top of the ingredients in the roasting tray and return to the oven. Cook for about 1 hour or until the chicken juices run clear. Lift the chicken from the roasting tray and leave to rest.

Pour off some of the fat from the roasting tray. Put the tray on the hob over a low heat. Add the flour and mix well until the flour and juices come together. Add the chicken stock a little at a time ensuring that there are no lumps. Then add the Vermouth and Chicken Reduction, stir and simmer for 10 minutes.

Carve and serve the chicken with roast potatoes and vegetables with the gravy poured over the top.