Rosemary Chicken Recipe

This rosemary chicken recipe is very simple. It smells really good when it's cooking and tastes out of this world.

Rosemary Chicken
1 roasting chicken
4 oz (100g) butter
few sprigs rosemary
1 onion
1 pint (600ml) stock - see method

Strip the leaves off the rosemary and mix it in with the butter.

Cut the onion in half and push it into the cavity of the chicken.

Take the rosemary butter and loosen the skin from the flesh of the chicken - push the butter into the cavity you make.

Tie the chicken and cook for round about 1 and a half hours in a medium oven - basting with the rosemary juices.

Remove the chicken and allow it to rest - tip any juices into the gravy when it's finished.

Take the roasting tin and stir in about 1 tbspn flour, mix it thoroughly to make sure there are no lumps.

You will then need about 1 pint (600ml) of stock - I frequently use the water the vegetables were cooked in for this.

Gradually stir in the stock, cooking over a low flame until it's all incorporated and thickened. You may want to season with salt and pepper at this stage or use your favorite gravy browning.

This is a superb rosemary chicken recipe and the gravy finishes it off beautifully.

The onion which has been cooked in the cavity will be delicious too - you might even want to put in more than one :-)

You could also roast root veg around the chicken whilst you're cooking it - try peeled and chopped potatoes, carrots, parsnip, sweet potatoes - sprinkle some sea salt and a few rosemary leaves over them.

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I found that I was either skimping on explanations or giving too much information on the individual pages so I have posted all relevant terms in one section - if there's anything you need to know, please drop me an email.

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