A simple method to cooking roast chicken.
Preparation time: 10mins
1 hr 20 mins to 1 hr 30 mins
- 1 Whole chicken, medium size
- 30-40g Butter
- 1 Medium onion
- 1 Leek
- 2 Carrots
- 2 tsp Salt
- 1 tsp Pepper
- 2 Chicken stock cubes
Pre-heat the oven to 200C/180C fan/gas 6.
Pour water into the bottom of the roasting tin to fill it 1-2cm deep. Roughly cut the carrot, onion, and leek. Place into the water with crumbled stock cubes.
Place a wire rack over the vegetables, then place chicken on rack. Season the chicken with salt and pepper.
Cover the chicken with foil and roast for 1 hour. Remove the foil and continue to roast for 20-30 mins until the skin is golden. Once this happens, to check if the chicken is cooked, push a skewer into the thickest part of the chicken. If the juices run clear, the chicken is cooked.
Once cooked, place the chicken on a board and leave to rest for 15-20 mins.
Sieve the vegetables/water mix from the bottom of the roasting tray into a small saucepan and gently press the vegetables to get all the juices out. Simmer and thicken with corn flour if required. Carve and serve.