Roast Chicken with Lemon & Garlic
A well roasted chicken is a beautiful thing to behold . . . moist and tender, almost succulent, with a crisp and flavourful skin. I think of all the roasts, it is one of my favourites.
Roast Chicken with Lemon & Garlic
250ml chicken stock (1 cup)
any giblets from the chicken and pat dry. Insert the sprig of thyme,
quartered onion, garlic cloves and 1/2 lemon (squeezing in the juice and
throwing in the crushed lemon) into the cavity of the chicken. Tie
legs together. Place onto a roasting rack in a roasting tin Brush the
outsides with the olive oil or melted butter. Mix together the salt,
pepper and dried herbs. Sprinkle over the chicken.
in the preheated oven for 1 3/4 to 2 hours (for smaller chicken) or up
to 3 hours (for larger chicken). The juices should run clear and a meat
thermometer inserted in the thigh should register 85*C/185*F when
done. Transfer to a platter, tent with foil and let stand for 20
minutes before carving.
juices in the roasting tin, and discard. Sprinkle flour over the juices
in the pan. Cook, stirring, over medium heat for several minutes. Pour
in the chicken stock and any accumulated juices from the platter.
Bring to the boil, stirring constantly, until thickened. Cook over low
heat for about 5 minutes. Strain into a gravy boat to serve.
How to Carve a Chicken:
Cut through any string holding the legs together. Remove anything from
the cavity (onions, etc.) and discard, tipping any juices into the gravy
pan. Using kitchen scissors, cut chicken in half along backbone and
breastbone. Cut around the natural crease at thigh to make two breast and two
leg portions. Cut the breasts in half diagonally, and cut the thighs
separate from the drumsticks at the joints.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2018/12/roast-chicken-with-lemon-garlic.html
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