Easy Roast Chicken Dinner with a jug of delicious gravy | Formula for Perfect Roast Chicken
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- Опубліковано 14 жов 2024
- There's minimal prep needed for this easy roast chicken. No trivets, no butter under the skin, just a simple, tasty and juicy roast chicken with a big jug of delicious gravy. This is the best way to roast a chicken.
The key formula for the perfect roast chicken is to cook for 45 minutes per kg (2.2lbs), plus an extra 20 minutes at 180C/350F - until the internal temperature of the chicken is 75C/165F.
Free printable recipe here: www.kitchensan...
Ingredients for the roast chicken:
Whole chicken - 1.75kg - 2kg ideally free-range
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
¼ tsp dried thyme
½ lemon chopped into two wedges (optional)
Gravy
Meat juices from your roasted chicken
3 chicken stock cubes crumbled
3 cups (720ml) hot vegetable stock - from your boiled/steamed vegetables and potatoes
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp gravy browning optional
2 tbsp cornflour/cornstarch
5 tbsp cold water
#RoastDinner #SundayLunch #recipes
Love how you keep things to the point and simple, really helpful for people learning to cook. ❤️ your kitchen
Yes exactly.. To the point... No messing about.... I can't believe she was cooking a SunD roast at 11 years of age while her mum was at work .. Unbelievable ... Her mum would have had a visit from social services nowadays 🤣 Top marks to our very lovely British Nicky ✅ and to her mum ✅ ✅ ✅
The way to use the gravy of chicken is really good. It's like making steak sauce
Awesome, I love you haha.
All I wanted was to find a nice simple British roast chicken video, so many are proper fancy. You saved a single, retired soldiers day 👍🏻
Roast dinner is the food of the gods 🇬🇧
Well said.. 🇬🇧 👍
Wonderful, no drama and straight forward cooking. Thank you so much.
Tried the gravy recipe, only used 1 stock cubes as I didn’t have as much juice from the chicken.
Compliments all round. Really easy to follow.
Thank you very much ❤
Really useful recipe! Thank you, the family will enjoy!😄
Thank you for the lovely simple recipe ❤
Hi, just made this recipe along with the gravy- delicious . Thank you! Great video
Wow nice and simple explanation
This is making me hungry. Is it bad that I’m going to cook this and eat the whole thing to myself ahah 😂
I’ll probably make sandwiches with any left over chicken ☺️
Just discovered this channel. Love your videos! Due to this quarantine I have started to look at cooking videos to learn how to cook better. I've got a lot of learning to do still and I'm glad I found your channel. One question, what brand of chicken cube bouillon do you use? Thank you!
Way my mom taught me.....my now grandkids enjoy it just the same. X.
Thanks for using Fahrenheit as well as Celsius! A nice small detail. (Looks great also)
I have arrived in Lincoln UK before 20 days ago. I want to try typical British food breakfast,lunch, dinner what they eat usually? So I found ur channel. It's really amazing! Please let me know British food ingredients items too like wat kind of sauces , vinegar, spices, cheese or anything like that ?
Steak and Kidney pudding is a must... Then lamb Madras and chicken Vindaloo and of course roast beef, lamb and chicken dinners with all the trimmings... Welcome to England 🇬🇧👍
maybe try to make a traditional fry up for breakfast? :) bacon, sausage, egg, baked beans, tomato, hashbrowns?
Roasted chicken is really delicious recipe 👌👍🏵🏵🏵
Its one of the first things I learnt how to cook when i was young and still one of my favourite dinners :)
Lovely recipe, will try it out sometime.
Please let us know if you do try it, i love to hear how people have got on with the recipes :)
I made this for Christmas but added more salt for preference and it was delicious ! Thank you x
Wonderful!
When you said you weren't going to do the butter under ski thing, I knew then that this was the one for me! thank you!
I always cook my roast chicken breast side down on a bed of onions and unskinned garlic , that way the breast meat doesn't dry out on account of all the juices running down into the breast as it cooks. One thing though you don't get a crispy skin, but the chicken is moist. The caramelised onions give the gravy color and the roasted garlic can be squished out into the gravy and the whole lot strained through a strainer leaving nice smooth gravy. Hope you don't mind me saying.
Different ways of doing it I suppose.. But I reckon most people like the crispy skin.... I'll try your way at some point, being a complete novice at cooking even the basic meals Nicky is a godsend and your comment gave others ideas.... My Kitchen is now my Sanctuary... I don't think I'll ever get a takeaway meal again, what a lazy so-and-so I've been.
Thankyou...The way I do it... So it must be right..👍🐔😀
I love this Recipe
Thank you so much 😊
Lovely! Thank you
ohhh gonna be my Christmas Chicken dish with some yummy roasted potatoes Thank you so much
My roast was yummylicious thank you so much
Well for my next masterclass I’m making your chicken first one I ever roasted doing it tomorrow will follow you to the letter as usual my chicken is 2.2 kg but I’ve bought my self I cooking thermometer thank you for great easy to follow recipes
Wow that looks so delicious and amazing recipe 😋😋❤️👌
Nicky. Gets my stamp of approval. I tore off a chunk of tender breast meat and doused it the wonderful gravy. Oh-so-delicious. We're talking PROPER gravy! Not that thin,appalling,tasteless brown water they serve in Pubs and fancy restaurants.
I LOVE a good roast chicken dinner :)
Love your accent!
Thank u madamé, easy simple you said it !! I just watched Ramsey ......bolloks !
I don’t eat chicken because of my blood type so I’m going to make it with a small turkey breast. Do you have a recipe for the potatoes? Yours looks insanely delicious. Thanks!
Shame that you can't have chicken, Yes our roast potatoes are one of our most popular posts on the blog. We have a video coming up for them soon but here you go in the mean time: www.kitchensanctuary.com/best-crispy-roast-potatoes/ Enjoy! :)
Kitchen Sanctuary
Thanks! You ever get to Las Vegas, let me know and I’ll take you and your family out to dinner. Not chicken😂🤣😍
Thanks, great
Awesome video. my mum taught me this exact technique including adding the vegetable water for added flavour. I use arrowroot rather than corn starch as I find it mixes easier and results in a better gravy texture.
Looks delicious!!
Thanks Elizabeth, glad you liked the video :)
Hi there .. from 2:50 .. there is small glass jug that was used, would you know if available in amazon and if the link can be provided ? Thanks you
Mouth watering 😋
Im lying in bed hungry af rn
About to try this. First time ever trying a roast
Are you still with us?
Yep. Still using the receipts on this page too@@johnmacaroni105
What brand of chicken stock cubes did you use? I noticed that they were a darker brown color….here in the states chicken bouillon is always much lighter/yellow golden. I am interested! 😊
Oxo cubes I use in the UK for gravy they're delicious.
This recipe was so delicious!!!!♥♥♥
what temp did you cook it at?
475c
👌👍
Please show us your recipe for roast potatoes.
We have got a video coming up soon for this. But for now i do have a recipe on the blog. www.kitchensanctuary.com/best-crispy-roast-potatoes/
Amazing
Can you make a video with an example on how your mom taught you to cook with a similar step-by-step list she taught you with?
Her mum probably got Nicky to show how competent she was cooking different foods, writing the timings down, peeling vegetables without cutting fingers off, watching her achieve all these things, then saying can you have SunD roast dinner ready for when I get home from work at 3pm 🤣 believe it or not all children throughout the previous generations had to help out in the home, cooking, cleaning and fetching and carrying, it was their home as well,,, not a bloody hotel 🤣 🇬🇧 👍
Nicky...
Ps.......Serve this to your kids. Don't be surprised to receive a kiss on the top of your head as soon as you sit down.
it looks all lovely but what does the lemon do for the chicken?
Just gives it flavour 😊😊
@@cuteandfluffypikachu3405 ah ok ty
it keeps it/makes it more moist. + flavor
i see thanks.
@@cuteandfluffypikachu3405 cheers
Proceeds to season chicken🍗 with just🧂 and pepper🤦♀️ looks a different colour on the inside....
I do mini slices on my chicken and for the spice i mix olive oil, onions, garlic, a drizzle of lemon, dried mixed herbes, chicken seasoning, a bit of barbecue sauce, chicken tikka masala and some ginger powder. Stuff the chicken with the leftover lemon, onion, garlic and spice. I try not to add salt as it is in the chicken seasoning and masala.
For veggies I add a little bit of seasoning and vegetable stock and olive oil.
Leftover gravy could also be added to the chicken at the end.
I'd eat that, no trouble.
i add butter, bay leaf and butt lemon to gravy
It's that all salt and pepper 😆 🤣 😂 😹 😆 🤣 😂 😹 😆 🤣 😂 😹 😆 🤣 😂 😹 😆 🤣 😂 😹 😆 🤣 😂
Do you want to taste chicken or seasoning? You might as well eat spoons of seasonings then
yeah but by using cornflour slurry you can't use the gravy next day as it turns to jelly
What I do is put some extra chicken juices into a cup. Then if you have any left over chicken you can make he gravy from that.
That’s why you heat it up again just like custard
Ok but not great. Chicken was on the dry side. Will go back to covering for half the time and placing on a skillet of celery carrots and onion which really helps with the gravy
Do hash brownies
NO, NO, NO! Not with lovely roast chicken & gravy. 🥵 It has to be crispy roast potatoes. 😋
Some people are really losing their British-ness... F,kin hash browns with a British roast dinner... F,kin baseball cap wearing tattoo up mentalists who love everything American... And learn to hold yer knife and folk properly, and keep those elbows Off the table, please.
tried this way and killed my nan UA-cam where's my compo
There is a bunch of fine feathers on that chicken that was not properly cleaned off and the seasoning mix is so paltry and sad. Not to mention, the application, which is a very light surface sprinkling, does not allow for penetration into the meat ensuring depth of flavour.