Festive Roast Chicken
When you need to feed a crowd without breaking the budget, roast chicken is your best friend. This foolproof recipe delivers crispy golden skin and juicy meat every time, and at a fraction of the cost of other festive centrepieces.
What do I need?
- 1 × 1.8 kg Lilydale Marinated Festive Free Range whole chicken, rinsed and patted dry
- Sea salt and freshly ground black pepper
For the gravy
- 200 mL dry white wine
- 450 mL chicken stock
How do I make it?
Preheat the oven to 220°C (200°C fan-forced).
Remove the chicken from the bag and roast for 20 minutes, then reduce the oven temperature to 180°C (160°C fan-forced) and cook for a further forty minutes, or until the juices run clear when the thickest part of the thigh is pierced.
Transfer the chicken to a warm plate, cover loosely with foil, and rest for 15 to 20 minutes.
To make the gravy, spoon off most of the fat from the roasting tin, leaving a little behind. Place the tin over high heat, add the wine, and stir to deglaze, scraping up any caramelised bits. Simmer for 5 to 6 minutes until the alcohol has cooked off. Add the stock and any resting juices from the chicken, then boil for a few minutes to reduce slightly. Strain into a warm jug.
Carve the chicken and serve with the gravy.
