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





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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

Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to prepare a special dish, vickys tasty roast chicken and white wine gravy, gf df ef sf nf. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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.

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

  1. You need 4-6 lb for whole chicken, no giblets.
  2. Give 2 tbsp of olive oil.
  3. Provide 1.5 tsp low sodium salt.
  4. Give 1 tsp - black pepper.
  5. Require 1 tsp for smoked paprika.
  6. Require 3/4 tsp of chicken seasoning.
  7. Prepare 1/2 tsp onion powder.
  8. Prepare 1/2 tsp of chilli powder.
  9. Require 1/4 tsp - garlic powder.
  10. Give of Gravy.
  11. You need tin for Skimmed juices from roasting.
  12. You need 1 tbsp cornflour / cornstarch.
  13. Need 60 ml (1/4 cup) water.
  14. Require 60 ml (1/4 cup) of dry white wine.





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

  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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