Roast Chicken (or Beef)
November 16, 2016
- Prep: 15 mins
- Cook: 20 mins
1This mix will caramelise as the meat cooks and provide a basis for the gravy, which is the best bit!
3Place in the oven at 180C, and roast until done, turning every half hour or so, and if necessary adding a little water after the first 30 to 45 minutes of cooking time. This is necessary if the sauce starts to burn, as the taste of the gravy will be affected. NB: Chicken must be well-cooked or you will get SICK and be hated by your housemates. The easiest way to check chickens is to pull the legs away from the body and see if the flesh is still pink, and the juices are running pink. They must be clear to ensure the meat is properly cooked. With a gas oven it takes at least two hours to achieve this. It will probably be quicker with an electric oven, but you have to do the checks. Beef is not nearly so critical from a health point of view and you just need to bore a hole with a knife occasionally and see whether it looks done to your taste!
5Once the meat is done to your satisfaction, remove it to a warm place and cover it. Wrapping in kitchen foil and puttingit in a dish, in the oven on its lowest setting is a good idea.
6The pan will contain nice crispy gunk, probably very dark brown, and if you have cooked a chicken, an obscene amount of fat. Drain off the fat into some receptacle where it can set and later be discarded. The layer of caramelised tasty stuff is the basis of the gravy.
7Mix about four Tablespoons of either ordinary flour or rice flour with 1 to 2 tsp salt in a cup, and gradually add water, stirring thoroughly as you go, to produce a smooth liquid about the consistency of unwhipped cream. Add this to the brown stuff and mix thoroughly. Rice flour is good because it doesn’t go in for dire and permanent lumps the way ordinary flour can!
8Add some water to the caramel and flour mix in the roasting dish (a cup or two to start with) and gently heat it on the stove top, stirring constantly. As the mix heats, it will start to thicken as it comes to the boil. You may need to add extra water if the mix is too thick. Adjust it to your preference – most people prefer moderately thin gravy but you’ll sort out what you like!