Classic roast chicken & gravy recipe

Photo: Classic roast chicken & gravy recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Classic roast chicken & gravy recipe. Enjoy our collection of quick & easy recipes and learn how to make Classic roast chicken & gravy. 

What more can we say? The classic roast chicken is something everyone should know and can always save the day.

Easy
Serves 4
Prep 10 mins
Cook 1 hr 30 mins
Plus resting

Ingredients
1 onion , roughly chopped
2 carrots , roughly chopped
1 free range chicken , about 1.5kg/3lb 5oz
1 lemon , halved
small bunch thyme (optional)

FOR THE GRAVY

1 tbsp plain flour
250ml chicken stock (a cube is fine)

Method

Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it. Scatter the vegetables over the base of a roasting tin that fits the chicken, but doesn't swamp it. Season the cavity of the chicken liberally with salt and pepper, then stuff with the lemon halves and thyme, if using. Sit the chicken on the vegetables, smother the breast and legs all over with the butter, then season the outside with salt and pepper. Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear. Remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in the flour and sizzle until you have a light brown, sandy paste. Gradually pour in the stock, stirring all the time, until you have a thickened sauce. Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin. Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

Try

The golden rule to roast chicken...

A 1.5kg chicken will be perfectly roasted after 1 hr 20 mins at 190C/fan 170C/gas 5. It doesn't matter what you stuff into it, rub or sprinkle over it or put around it, this timing never changes. Remember this and you will always be able to roast a chicken.

Barney says...

Ever wondered how professional cooks turn out impressive dishes without even referring to a recipe? It's simply down to basic rules, which have been followed so often that they become second nature, guaranteeing the dish will work every time. You can do the same thing at home - once you've learnt the must-dos, cooking becomes easier and you can relax and start to experiment more, knowing the end result will always be delicious. Simply follow the rules and you won't go wrong.

Other rules

Always leave your chicken to rest for at least 15 mins before carving. This will give you a juicy chicken that is a lot easier to carve. For a more succulent chicken, take it out of the fridge one hour before cooking to bring it up to room temperature. This rule applies to any meat you are roasting. Don't worry about turning or basting your chicken as it roasts. Yes, these can give good results, but are fiddly for the beginner, plus every time you open the oven you lose heat.

Nutrition per serving

567 kcalories, protein 49g, carbohydrate 4g, fat 40 g, saturated fat 13g, fibre 0g, sugar 1g, salt 0.84 g

Recipe from Good Food magazine, May 2008.  

More Chicken Recipes:     

Chicken and vegetable soup 
Lime chicken soup  
Chicken and corn soup  
Italian Chicken and Vegetable Soup 
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken

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Chicken and vegetable soup recipe

Photo: Chicken and vegetable soup recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and vegetable soup recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and vegetable soup. 

This tasty chicken soup is also full of healthy vegetables. Save money by making your own stock!

Cooking Time 100 minutes

Ingredients (serves 8) 

1.5kg whole chicken
1 large brown onion, peeled, chopped
3 large carrots, peeled, halved lengthways, chopped
3 celery stalks, chopped
1/2 teaspoon whole black peppercorns
1 dried bouquet garni (see note)
700g desiree potatoes, peeled, diced
420g can corn kernels, drained
2 tablespoons finely chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley leaves 

Method 

Rinse chicken under cold water. Pat dry with paper towel. Place in a large saucepan. Add onion, carrot, celery, peppercorns and bouquet garni. Cover with cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, skimming surface occasionally, for 1 hour or until chicken is cooked through. Remove from heat.

Remove chicken. Transfer to a plate. Line a fine sieve with muslin cloth. Strain broth over a large heatproof bowl. Discard peppercorns and bouquet garni. Return vegetables and broth to pan. Bring to the boil. Add potato. Reduce heat to medium. Simmer for 10 minutes, skimming fat, or until potato is tender.

Meanwhile, remove skin and bones from chicken. Shred meat. Add meat and corn to pan. Cook for 5 minutes or until heated through. Stir in chives and parsley. Season with salt and pepper. Serve.

Notes

Dried bouquet garni is available from the spices aisle of supermarkets.
Source
Super Food Ideas - June 2011, Page 37
Recipe by Claire Brookman 

More Chicken Recipes:    

Lime chicken soup 
Chicken and corn soup  
Italian Chicken and Vegetable Soup 
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken
Mexican Chicken Stew

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Lime chicken soup recipe

Photo: Lime chicken soup recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lime chicken soup recipe. Enjoy our collection of quick & easy recipes and learn how to make Lime chicken soup.

Chicken soup is the ideal winter warmer.

Preparation Time 10 minutes
Cooking Time 20 minutes 

Ingredients (serves 4)

4 cups (1 litre) water or chicken stock
2 (about 500g) chicken breast fillets
1 corn cob, husks and silks removed
2 tsp olive oil
1 green capsicum, seeded, finely chopped
2 ripe tomatoes, finely chopped
1 tsp ground cumin
1 tsp dried oregano
1 lime, thinly sliced
2 tbs lime juice, extra
1 cup coriander leaves
4 green onions, thinly sliced
100g feta, crumbled 

Method

Place water and chicken in a saucepan over high heat. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until chicken is tender. Remove from heat. Drain chicken, reserving cooking liquid. Coarsely shred the chicken and set aside.

Use a sharp knife to cut kernels from the corn cob. Heat oil in a saucepan over medium heat. Add corn and capsicum and cook, stirring, for 2 minutes or until capsicum is tender. Add tomato, cumin and oregano. Cook, stirring, for 2 minutes or until tomato softens. Add chicken, stock, lime slices and juice; bring to a simmer. Taste and season with salt and pepper.

Ladle the soup among serving bowls. Sprinkle with coriander, green onions and feta. Serve immediately.

Source
Notebook: - April 2009, Page 149
Recipe by Sarah Hobbs

More Chicken Recipes:  

Chicken and corn soup 
Italian Chicken and Vegetable Soup 
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken
Mexican Chicken Stew
Tangerine-Maple Glazed Chicken Thighs and Drumsticks

Save and share Lime chicken soup recipe

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Chicken and corn soup recipe

Photo: Chicken and corn soup recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and corn soup recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and corn soup.

Add this hearty chicken and corn soup recipe to your repertoire for a quick, delicious and healthy meal.

Ingredients

20g butter
2 garlic cloves, finely chopped
5 chicken thigh fillets, trimmed and sliced
1 litre chicken stock
2 x 420g cans creamed corn
2 x 125g cans corn kernels, drained
1 tablespoon brown sugar
1/4 cup sour cream
salt and cracked black pepper
1/3 cup chopped coriander leaves 

Method

Melt the butter in a large saucepan over medium heat. Add the garlic and cook for 1 minute, then add the chicken and cook for 3-4 minutes. Stir in the stock, creamed corn, corn kernels and sugar. Bring to the boil then simmer for 15 minutes or until the chicken is very tender and you’re happy with the consistency. Remove from the heat and stir through the sour cream, salt and pepper. Top with the coriander and serve.

Notes 

For more varied texture, process one of the tins of whole corn kernels.
Source
Taste.com.au - May 2009, Page 14
Recipe by Reader recipe
 
More Chicken Recipes:  

Italian Chicken and Vegetable Soup 
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken
Mexican Chicken Stew
Tangerine-Maple Glazed Chicken Thighs and Drumsticks
Lemon, Rosemary and Balsamic Grilled Chicken Thighs  

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Spice-rubbed roast chicken recipe

Photo: Spice-rubbed roast chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spice-rubbed roast chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Spice-rubbed roast chicken.

Perfect for the picnic esky, this succulent roast chicken is as tasty cold as it is hot.

Preparation Time 20 minutes
Cooking Time 85 minutes

Ingredients (serves 6)
2kg whole chicken
1 1/2 tbs olive oil
4 garlic cloves, crushed
1 tbs ground cumin
2 tsp smoked paprika
1 tsp ground cinnamon
1 tsp turmeric
1/2 tsp dried chilli flakes
Fresh continental parsley leaves, to serve

Method
Rinse chicken inside and out. Pat dry with paper towel. Place the chicken, breast-side down, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut down either side of backbone and discard. Open the chicken to lie flat. Turn breast-side up and push down to flatten. Tuck wings under. Place in a glass or ceramic baking dish.

Combine the oil, garlic, cumin, paprika, cinnamon, turmeric and chilli flakes in a bowl. Season with salt and pepper. Rub the oil mixture over the chicken. Cover and place in the fridge for 1 hour or overnight to marinate.

Preheat oven to 200°C. Place chicken in a roasting dish. Roast, turning once, for 1 1/4 hours or until juices run clear when the thickest part of the chicken is pierced with a skewer. Set aside for 10 minutes to rest.
Cut the chicken into pieces. Drizzle over the pan juices. Sprinkle with parsley.

Source
Good Taste - October 2011, Page 79
Recipe by Cynthia Black


More Chicken Recipes:

Roasted Chicken with Onions, Potatoes, and Gravy 
Chicken adobo
Lemon honey sesame chicken wings  
Honey soy chicken wings  
Barbecue chicken wings  
Five-spice chicken wings    

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Baked chicken and potatoes recipe

Photo: Baked chicken and potatoes recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked chicken and potatoes recipe. Enjoy our collection of quick & easy recipes and learn how to make Baked chicken and potatoes. 

This complete chicken and vegetable meal is low-carb and healthy for the whole family.

Ingredients (serves 4)

500g desiree potatoes, cut into 3cm pieces
olive oil cooking spray
4 single chicken breast fillets
30g baby spinach leaves
70g fresh shiitake mushrooms, thinly sliced (see note)
4 slices Jarlsberg light Swiss cheese
steamed green beans and lemon wedges, to serve

Method

Preheat oven to 200°C. Line a large roasting pan with baking paper. Place potatoes into roasting pan in a single layer. Spray with oil. Season with salt and pepper. Toss to coat. Roast for 30 minutes.

Meanwhile, cut a slit through the middle of each chicken breast, making sure not to cut all the way through. Fill each chicken breast with spinach, mushrooms and cheese. Use a toothpick to secure closed.

Add chicken to roasting pan with potatoes. Roast for a further 15 minutes, or until chicken is cooked through.

Serve chicken and potatoes with beans and lemon wedges.

Notes

Shiitake mushrooms can be found in the fresh produce section of your supermarket. You can replace them with button mushrooms.

Source
Super Food Ideas - April 2004, Page 30
Recipe by Alison Roberts  

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Chicken wings with blue cheese sauce 
Crispy salt and pepper chicken wings  
French-style roast chicken with vegetable sauce  
Traditional French roast chicken  
French roast chicken with whole garlic  
Paprika chicken  

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Indonesian fried chicken recipe

Photo: Indonesian fried chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indonesian fried chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Indonesian fried chicken.  

You're sure to rule the roost with this exotic chicken dish, known in Indonesia as ayam goreng.

Preparation Time 35 minutes
Cooking Time 65 minutes

Ingredients (serves 6)

1 tbs coriander seeds
1/2 tsp cumin seeds
2 eschalots, roughly chopped
4 cloves garlic, roughly chopped
2 long red chillies, roughly chopped
4cm piece each ginger and galangal, (see note) finely grated
3cm piece fresh turmeric, (see note) finely grated, or 1 tsp ground turmeric
1 stalk lemongrass, white part only, finely chopped
60ml (1/4 cup) kecap manis
60ml (1/4 cup) vegetable oil, plus extra, to deep-fry
6 chicken marylands
150g (1 cup) cornflour
Cucumber pickle
2 tsp caster sugar
1 tbs white vinegar
2 Lebanese cucumbers, halved lengthwise, seeded, cut into strips
1 long red chilli, seeded, finely chopped
Yellow rice
400ml can coconut milk
1 tsp ground turmeric
4 kaffir lime leaves (see note)
400g (2 cups) jasmine rice

Method 

To marinate chicken, stir seeds in a pan over medium heat for 1 minute or until fragrant. Cool. Using a mortar and pestle, grind to a powder. Process with eschalots, garlic, chillies, ginger, galangal, turmeric, lemongrass, kecap manis and 60ml (1/4 cup) oil in a food processor to a paste. Transfer to a bowl, add chicken and toss to coat. Cover and refrigerate for 1 hour.

Meanwhile, to make pickle, stir sugar, vinegar, 2 tbs water and 1/2 tsp salt in a bowl until sugar dissolves. Add cucumbers and chilli, then stir to coat. Refrigerate until needed.

Preheat oven to 180C. Place marinated chicken, skin-side down, in a roasting pan. Roast for 15 minutes, turn over, then roast for a further 15 minutes or until cooked through. Transfer chicken to a wire rack to cool, leaving oven on.

To make yellow rice, place coconut milk, turmeric, lime leaves, 500ml (2 cups) water and 1 tsp salt in a deep, ovenproof frying pan and bring to the boil over medium heat. Rinse rice in a sieve under running water until water runs clear. Stir into coconut milk mixture and return to the boil. Cover with a lid, transfer to oven and bake for 20 minutes or until liquid is absorbed. Set aside, leaving oven on.

Fill a wok or large saucepan one-third full with extra oil and heat over medium heat to 180C (or until a cube of bread turn golden in 10 seconds). Dust half the chicken in cornflour and shake off excess. Lower into oil and fry, turning halfway, for 8 minutes or until skin is dark golden. Remove with tongs, drain on an oven tray lined with paper towel, then transfer tray to oven to keep warm. Repeat with remaining chicken. Season with salt.

Serve chicken with rice and pickle. 

Notes 

Allow an extra hour to marinate chicken, or up to 1 day.

Tip: Galangal, fresh turmeric and kaffir lime leaves are available from selected supermarkets, greengrocers and Asian food shops.
Source
MasterChef - July 2011, Page 54
Recipe by Sophia Young 

More Chicken Recipes:     

Fried chicken with coleslaw 
Lemon-Ginger Fried Chicken 
Roasted Chicken with Onions, Potatoes, and Gravy 
Chicken adobo
Lemon honey sesame chicken wings  
Honey soy chicken wings   

Save and share Indonesian fried chicken Recipe   

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