Roast Chicken

Posted By Stephen


Mmmmmmm roast chicken. A Label Anglaise chicken from our local butcher, roasted and served with roast potatoes, runner beans, savoy cabbage and carrots. And those strange things on the top left of the picture are jerusalem artichokes; they look deep fried but they were done with the potatoes. And gravy of course. Mmmmm gravy.

The chicken was the largest we’ve had for ages – just over 2kg. So there is a lot of it left for lunches and also dinner tomorrow evening. Will see what we can do with it. There was loads of gravy because I poured almost half a bottle of wine into it in order to use it up, but that unbalanced it rather and by the time I’d added enough stock and water to dilute the wine and make it taste like gravy, we had more than would fit in our gravy jug. It pained me to pour it away afterwards, it but had to be done.

Sep 16th, 2007

3 Comments to 'Roast Chicken'

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  1. Lizzie said,

    Next time – Freeze the gravy! I’ve done so before, and this way you can also freeze any leftover roast (chicken, potatoes etc) and then you’ll have an individual roast when you’re on your own.

    The frozen gravy would also work really well in a chicken and leek / mushroom pie.

  2. Stephen said,

    Hmm thanks Lizzie, good idea. Especially for making pie. Mmmmm pie!

  3. Kerri said,

    Doesn’t work for the chicken and the potatoes though as there’s never any left!

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