Roast Chicken

We spent Christmas with family, so we don’t have to go through the process of cooking Christmas dinner. That said, sometimes we do get a craving for a nice roast and today was one of those days.

I’m not sure any chef has the rights to a recipe for roast chicken, but I took my cues from Nigella’s How To Eat, plus a tip from Mark’s mum to wrap it in tin foil for the first part of the cooking to keep it moist, then remove the foil for the last half hour so the skin crisps up.

I had a go at making gravy too, but it was a mixed result. We used the juices of the roasting pan (with a lemon squeezed in 20 minutes before serving… another Nigella tip), plus some chicken stock and vermouth. It made for a nice gravy but could have done with being thicker – I should have probably added some corn flour and heated it a bit.

To accompany I also did some roast potatoes – par boiled, then roasted in a bit of olive oil. They turned out really nice… although we probably made and ate enough for a family of four! I think they could have been a bit crispier if I’d dried them before putting them in the oven.

All in all tonight’s dinner was a tasty and hearty success. I deliberately bought a large chicken, and you’ll be seeing what we make with the leftovers later in the week.