French roasted chicken
- 1 Asda Large Chicken (about 1.6kg)
- 1 bay leaf
- Few sprigs of thyme
- 1 small carrot (sliced)
- 2 shallots (halved)
- 25g butter (melted)
- 1 level tbsp cornflour mixed with 1 tbsp cold water
- To Garnish
- Purple radish microleaves
- Salad cress
Pre-heat the oven to 180C/160C Fan/Gas 4. Put the chicken in a roasting tin, breast-side down. Add the bay leaf, thyme, carrot and shallots around the chicken. Brush melted butter on the chicken. Add water to a depth of 2cm. Cover loosely with foil. Cook for 30 minutes.
Remove the foil and turn the chicken breast-side up. Brush butter over any skin not covered by water. Cook, uncovered, for another 1 hour 40 minutes. Discard the carrot and shallots (they flavour the gravy stock).
Leave to rest in a warm place, loosely covered with foil, for 10-15 minutes.
For the gravy, strain the juices into a measuring jug and skim the fat from the top. Make up to 250ml with water. Put in a pan, add the cornfour mixture and bring to the boil, stirring all the time. Simmer for 1 minute.
Garnish the chicken with purple radish microleaves and salad cress, and serve.