Recipe
Butter n herb chicken
10 sprigs thyme
2 sprigs Rosemary
5 sprigs sage
70 g unsalted softened butter
Zest of 1 lime
1 Tsp dried basil / fresh basil
1 tbsp all purpose
Cracked black pepper
Mix then rub all over chicken. Lift the skin then stuff the Breast and legs
Oven tray with
2 stick celery
3 carrots
2 onion
1 head garlic
2 sprigs Rosemary
4 sprigs thyme
2 tbsp Olive oil
Salt n pepper for taste
1 cup of chicken / veggies stock
Place chicken on top then cover and put in the oven at 360 f for 45 minutes
Then remove foil
And base the chicken in some of the juices in the tray and leave uncovered for another 30 minutes or until the chicken is fully cooked or at an internal temperature of 75 degree Celsius which is 170 Fahrenheit. This will also help to crisp the chicken skin.
When chicken is done remove and let rest while u prepare the gravy
For the gravy
just allow the ingredients in the tray to cool and skim some of the oil off or just leave it and blend everything smooth before straining it
In a sauce pot with a small piece of butter. Which is optional
If need you need it more thick just add some corn starch slurry if too thick just add some more liquid stock or just some water. Adjust salt n pepper n that’s it.
Corn starch slurry
1 Tsp of corn starch/ flour to 3 Tsp of cold water n mix smooth then add to the gravy. Let it simmer for 4 to 6 minutes and ur done.