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Faversham

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Roast Chicken

Preheat oven to 200o C using a large roasting tray enough for the chicken and vegetable without being crammed in.


Loosen the skin of the chicken from the neck over the breasts using your finger to loosen the skin.  Mix the butter and finely chopped garlic adding some salt and pepper to season.  Place the garlic butter under the loosened chicken skin over the chicken breasts.


Stuff the chicken cavity with the lemon wedges and sprig of thyme then place the chicken in the roasting tray and season with salt and pepper.


Place the chicken in the oven for 20 minutes.


Mix the chopped vegetables with olil and season with salt and pepper then place around the chicken in the roasting tray and cook for 1 hour until the vegetables are brown and the chicken is cooked


Basting from time to time in the juices from the chicken.


Transfer the chicken to a carving board to rest.


Put the roasting tin on a low heat on a hob, sprinkle the flour and wisk, blend in the wine and stock.  Bring to the boil stirring until  thickened.


Carve the joint and serve with the roasted vegetable adding a garnish of parsley.


Do I know this works?  Yes I have just cooked it for our family meal and it will serve about 4-6 people.

Ingredients


1.9kg         Chicken

1                 Lemon cut into wedges

1                 Sprig of Fresh Tyme

2 large       Garlic Cloves, finely chopped

50g             Butter


250g         shallots peeled

400g         carrots

3-4             parsnips

2                 tablespoons of oil.


1                  tablespoon of flour

100ml         white wine

400ml         chicken stock


Large roasting tray

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