Recipe: A proper roast chicken with figgy gravy
There is always something so reassuring and comforting that comes with a steaming roasted fresh chook. I think they are the staple to many a childhood dinner memories, for me it was Saturday nights as a kid with Hey Hey It's Saturday playing on the TV in the background as mum, dad and my siblings tucked into a golden-skinned bird with a side of roasted potatoes and peas smothered in stove-top gravy.
With so many exciting ingredients and cultural influences in the pantry, the humble roasted chook has well and truly evolved into an international bird of flavours. There are cheeses, herbs, dressings and spices all just waiting to be sprinkled and added to the Sunday roast taking you on a journey to anywhere from a farm in France to an Indian banquet.
I like to keep my roasts pretty traditional with a few seasonal twists and turns, and my Proper roast chicken with figgy gravy is sure to be a hit at your next roast dinner. It uses all the juices from a succulent roast mixed with the sweet and rich tones from a gourmet fig vino cotto.
For this recipe I am using one of the best varieties from artisan crafters Vintage Valley Reduction Sauces, made in the scenic Hunter Valley region of NSW. The dark syrupy bottled sauce takes the humble gravy to a whole new level. You can find out more about Vintage Valley Reduction Sauces here.
A Proper roast
For the roast
A free-range chicken
500ml of chicken stock
Salt and pepper to taste
Roast Vegetables- a mixture of potatoes, sweet potatoes, parnsips, cabbage, pumpkin whichever are in season and you're liking
Preheat the oven to 200c
Drizzle some olive oil into the bottom of a roasting tray
Slice your chosen vegetables and cover the bottom of the roasting tray with them
Place the chicken on top of the vegetables
Pour in the stock, season with salt and pepper and the remaining herbs
Place in the oven and turn the heat down to 180c. The cooking method is 20minutes per 500gm plus an extra overall cooking time of 20minutes.
Once the chicken is cooked, remove the bird and the vegetables from the roasting pan.
Place a sieve over a large bowl and pour the remaining pan juices into the bowl.
A figgy gravy
2 cups of pan juices from a roast chicken
2 tbs of plain flour
2 tbs Butter
3 tbs of Vintage Valley Fig Vino Cotto
1 tsp of salt
Over a low heat melt the butter in a saucepan and gradually add the butter, whisk until combined creating an almost paste-like texture.
Gradually whisk in the strained pan juices until the mixture becomes thick.
Add the fig vino cotto and salt, mix until combined and serve immediately with the roast.
What are some of your favourite roast recipes? I'd love to hear all about them in the comments below