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

Hello everybody, it is Louise, welcome to my recipe site. 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 is gonna smell and look delicious.

Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have 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. Prepare 4-6 lb whole chicken, no giblets
  2. Take 2 tbsp olive oil
  3. Take 1.5 tsp low sodium salt
  4. Get 1 tsp black pepper
  5. Get 1 tsp smoked paprika
  6. Make ready 3/4 tsp chicken seasoning
  7. Make ready 1/2 tsp onion powder
  8. Take 1/2 tsp chilli powder
  9. Make ready 1/4 tsp garlic powder
  10. Get Gravy
  11. Take tin Skimmed juices from roasting
  12. Get 1 tbsp cornflour / cornstarch
  13. Get 60 ml (1/4 cup) water
  14. Take 60 ml (1/4 cup) dry white wine
Steps 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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