Poultry and Game Recipes - Roast Chicken with Bread Sauce and Gravy Recipe

Ingredients

Serve 4-6

• 1.5-2 kg/3-4 lb oven-ready chicken with giblets

• 1 lemon

• 1 bouquet garni

• 4 tablespoons olive oil

• salt and pepper

Bread sauce:

• 600 ml/1 pint milk

• 1 small onion, grated

• pinch of ground cloves

• pinch of ground bay leaves

• 75 g/3 oz fresh white breadcrumbs

• 25 g/1 oz butter

• ground nutmeg

Gravy:

• 2 tablespoons plain flour

• 300 ml/1/2 pint Chicken Stock, made with the giblets, or wine

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Method:

1. Remove the giblets from the chicken and reserve to make the gravy stock. Put the lemon and the bouquet garni inside the chicken cavity and truss the chicken securely.

2. Brush a roasting tin with a little of the oil. Place the chicken in the tin, pour over the remaining olive oil and sprinkle with salt and pepper to taste.

3. Roast the chicken in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 1/2-1 3/4 hours, or until the juices run clear when pricked with a fork.

4. Prepare the bread sauce 15 minutes before the chicken is cooked. Pour the milk into a pan and add the onion, cloves and bay leaves. Heat until the milk has almost reached boiling point.

5. Stir in the breadcrumbs and butter. Remove from the heat and leave for 5 minutes. Add nutmeg and salt to taste.

6. To make the gravy, remove the chicken from the oven and place on a serving dish in a warm place. Pour off all but 2 tablespoons of fat from the pan, leaving the residue. Add the flour to the pan and stir over low heat until it is bubbling and golden.

7. Gradually stir in the chicken stock or wine. Add salt and pepper to taste. Serve the chicken accompanied by the bread sauce and gravy.