Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF
Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF

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After the success of Chicken Afghani recipe I am uploading this recipe on the demand of the vieewers. Here's a way to add some tasty Thai flavours to your holiday table without it clashing with other traditional Western-style side dishes! This is your basic pan gravy technique, and it doesn't matter what the meat is.

To get started with this recipe, we have to first prepare a few components. You can have vickys tasty roast chicken and white wine gravy, gf df ef sf nf using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF:
  1. Take 4-6 lb whole chicken, no giblets
  2. Get 2 tbsp olive oil
  3. Make ready 1.5 tsp low sodium salt
  4. Take 1 tsp black pepper
  5. Prepare 1 tsp smoked paprika
  6. Make ready 3/4 tsp chicken seasoning
  7. Prepare 1/2 tsp onion powder
  8. Make ready 1/2 tsp chilli powder
  9. Prepare 1/4 tsp garlic powder
  10. Make ready Gravy
  11. Get tin Skimmed juices from roasting
  12. Prepare 1 tbsp cornflour / cornstarch
  13. Prepare 60 ml (1/4 cup) water
  14. Get 60 ml (1/4 cup) dry white wine

Place the pan over high heat and add white wine. Use a wooden spoon to scrape up all the browned bits on the bottom of the pan. Cut the twine from the drumsticks and carve. Pour the gravy into a serving bowl and serve with the chicken.

Instructions to make Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF:
  1. Preheat the oven to gas 8 / 230C / 450F
  2. Mix the oil and spices together
  3. Pat the chicken dry then rub half of the spice mix under the skin and the other half all over the outside
  4. Put the chicken in a roasting tin and put in the oven, turning the heat immediately down to gas 5 / 170C / 375F
  5. Roast for 20 minutes per pound plus an extra 15 minutes
  6. Set aside to rest in the tin for 10 minutes then transfer to a cutting board or plate and rest a further 10 minutes before carving
  7. To make the gravy, skim the fat from the juices in the roasting tin and discard. Add the wine to the liquid and tin scrapings and cook until reduced by half
  8. Mix the cornflour and water together then add to the gravy, cooking for a few minutes until thickened
  9. Serve with the usual accompaniements

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