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, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys tasty roast chicken and white wine gravy, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this 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.

The ingredients needed to make Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF:
  1. Make ready 4-6 lb whole chicken, no giblets
  2. Prepare 2 tbsp olive oil
  3. Get 1.5 tsp low sodium salt
  4. Make ready 1 tsp black pepper
  5. Make ready 1 tsp smoked paprika
  6. Get 3/4 tsp chicken seasoning
  7. Get 1/2 tsp onion powder
  8. Prepare 1/2 tsp chilli powder
  9. Get 1/4 tsp garlic powder
  10. Prepare Gravy
  11. Prepare tin Skimmed juices from roasting
  12. Prepare 1 tbsp cornflour / cornstarch
  13. Take 60 ml (1/4 cup) water
  14. Prepare 60 ml (1/4 cup) dry white wine
Instructions to make Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF:
  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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