Roast chicken and gravy
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Roast chicken and gravy

Reviewed by our expert panel
Serves: 4
Time to make: , 20 mins per 450g plus an extra 20 mins at the end
Total cost: $7.20 / $1.80 per serve

(at time of publication)

Variations

  • Marinades and barbecue-style sauces will all add variety to a roasted bird, as will dry spice rubs or some liquid in the pan while the bird cooks – you could use stock, wine, or a combination.
  • Chicken gravy can be a little pale and bland. If so, add 1/2 a teaspoon of soy or Worcestershire sauce. This will give it some colour and a little more savoury flavour.

HFG tip

  • Rubbing the skin with butter before it cooks will make it extra golden and crispy but does add extra, unnecessary fat.
  • Adding lemon or orange segments to the cavity inside the bird will help keep a big bird moist as it cooks, herbs and garlic will infuse flavour, and bacon strips placed over the breast of the bird will keep it moist and flavoursome.
  • A traditional-style stuffing slows the cooking time down, add another 10-20 minutes.

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