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Sunday Roast Chicken with Giblet Gravy

Sunday roast is a ritual at home, its the one day of the week we all get to do as little as possible and I get to cook in a relaxed way without one eye on the clock. I enjoy cooking the same thing over and over each week. Its comforting to observe a ritual and we are blessed with the best of ingredients.
Here is the chickeny version, but there are 3 other options.

Roast Chicken with Giblet Gravy:

  • One Hugh Grierson chicken with giblets
  • 1 lemon
  • 4 cloves garlic
  • Salt and pepper
  • Olive oil

For the Gravy

  • ½ oz plain flour

Remove the giblets from the inside of your chicken. Leave to one side. Place your chicken in a roasting dish with plenty of room to get your roast potatoes around it in the same dish.
Cut a lemon in half. Squeeze both halves a little over the bird and then place them inside the cavity of the chicken. Roughly crush the garlic cloves and place in the cavity of the chicken. Grind salt and pepper over the chicken. Put in a pre heated oven (200C) for 20 mins per 500g. Push a skewer into the leg, if the juices run clear its done.

In the meantime:

  • Giblets are the neck, heart and stomach of your chicken. They are all clean and ready to use and well worth the bother.
  • Empty the giblets into ¾ pint water and bring to the boil. Simmer for 20 minutes. Remove the froth if there is any.
  • Remove the giblets. You now have giblet stock.
  • When you chicken has finished cooking, take it out of your roasting pan and cover with foil to keep warm. Leave it to rest. It will keep warm for up to 30 mins.
  • Sprinkle about ½ oz of plain flour into the roasting pan and mix it with the meat juices. Cook the flour mixture for a minute or 2.
  • Slowly add in the giblet stock stirring briskly to break up any lumps.
  • Keep the pan on the heat until the gravy thickens.
  • Add extra water to get the gravy to the consistency you like. Taste and add salt and pepper if you think it needs it.
  • Serve with Bread sauce and seasonal veg.

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