Roast chicken complete with trimmings by K’s Kitchen
No I didn’t make my own stuffing, Paxo helped me out this time, but the gravy was lovingly slaved over by simmering half an onion and bouquet garni in water, with the chicken juices and a bit of cornflour added later on. If I’m quite honest it turned out rather grey, so I cheated and added a dash of ground turmeric to bring it back to a reassuring golden colour. I must work on my homemade gravy, it is far from the perfection I’m used to from mum’s that’s for sure. The meat was served with roasted carrots and potatoes with thyme and olive oil, and green beans and peas.
For the first time I used a (metal) chicken brick to roast the chicken. It kept the chicken juicy throughout the cooking time, and was easier to clean the pan afterwards because it prevented bits from catching and burning. A recommended bit of equipment from me if you cook a joint every week for a Sunday roast (which I don’t do!).