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Sunday, April 26, 2009

Gluten-Free Roast Chook with Apple Gravy

It's been a little while since I actually posted a recipe here. I have a dozen food posts drafted, but more interesting stuff seems to keep coming up that I feel the need to blog about.

But since I'm also dealing with a serious case of writer's block right now, I figure it's time to get back to what I do best: making your tummy rumble.

It was Nan's birthday, and I hadn't shoved my fingers inside a dead chicken for some time, so I decided to do a special birthday roast chook. This recipe is based on a Jamie Oliver classic, but it incorporates my trademark apple gravy, and is Gluten-Free. (JO's is also GF, but he doesn't have the added bonus of apple gravy).

Gluten-Free Roast Chicken with Apple Gravy

(Serves 6)

1 Large Whole Chicken, (size 20) fresh or thawed
50g Butter, softened
3 Cloves of Garlic, finely chopped
3 Stalks of Rosemary, leaves roughly chopped
Zest of 1/2 a Lemon (Keep the lemon to stuff the cavity)
Freshly Ground Salt and Pepper

For the Gravy:
1 Apple, cut into eighths
1 Onion, sliced
Pulverise together all ingredients except the chicken, apple and onion. Preheat the oven to 220C.
Take a small sharp knife and slit the skin away from the breast above the neck. Carefully prise the skin away, being careful not to let it split. Stuff the butter into the space between, pressing it as far as you can over the breast and into the thighs and legs. Spread any leftover butter over the skin.
Season the skin. Slice the lemon in half and squeeze into the cavity (the lemon that is, not you).
Place the segments of apple in the centre of a roasting dish and layer the onion rings over the top of this. Place the chicken on top, breasts up.
Roast at 220C until cooked, about 2 1/2 hours. Turn and baste after 40 mins and again after 80 mins.
And now for a picture of a posh-looking beer, cos we haven't done that for a while. Not necessarily recommended as an accompaniment to this dish, but certainly recommended. (Thanks Uncle I!)
When the chicken is done, remove it to a cutting board to stand for about 10 minutes. What you have left should look like this. To make the gravy, simply blitz everything in the roasting dish, either using a hand-held blender, or by straining it into a blender, or even by mashing it all through a sieve. It will self thicken without you needing to add anything or heat it again.
Serve with roast veges, fresh garden veges, and a nice crisp Pinot Gris. Then get out of the kitchen before they make you do the dishes.

1 comment:

Giffy said...

I've been feeling the desire for a roast chicken for a while and this has only exacerbated it. Omnomnomnom