roast chicken dinner
yummy roast chicken
Preheat the oven to 180 degrees
Roast chicken; place the chicken in a roasting pan and completely smother in butter, add a few knobs of butter in the cavity, season well with salt and pepper and sprinkle over some sage, place in the oven for 2 and half hours for a medium chicken.
Veg; peel the carrots and chop julienne style, place on some tin foil, add a few knobs of butter and season well with salt and pepper. Wrap the carrots up in the foil and place on the top shelf in the oven for the last hour of cooking. Place the peas in a pan of water and bring to the boil for the last 10 minutes of cooking.
Roast potatoes; peel and chop the potatoes in half, place in a pan of salted water and bring to the boil. When you can easily slide a sharp knife into the middle of the potatoes they are ready top come off the boil. Meanwhile place a baking tray quarter of the way filled up with oil in the oven for 5 minutes. After 5 minutes take out of the oven and place the potatoes in the oil, season well with salt and place in the oven for the last hour of cooking.
Yorkshire puddings; crack 3 large eggs into a mixing bowl, add a cup of flour, a cup of milk, a pinch of salt, a pinch of pepper and a tsp of vinegar. Whisk together until light and airy then place in the fridge for an hour before cooking. When ready to cook, fill a muffin tray with a little bit of oil in each hole, put it the oven for 5 minutes. Take out of the oven and fill the holes half way with the batter. Place in the oven and cook for the last 15 minutes of cooking.
Gravy; fill half a pan full of water and bring to the boil. Add chicken granules as you like.