Try this and you're sure of having juicy, tender chicken at its very best. The secret being that the meat is part-braised in white wine. Crispy roasties are the perfect accompaniment.
1 fresh British chicken 1.6kg (approx)
1 fresh lemon, quartered
1 large onion, peeled and chopped
1 glass of Italian White Wine
Salt and coarse ground black pepper
Quixo Chicken Granules
1 tbsp (approx)
1 kg peeled Maris Piper potatoes
Pre-heat the oven to 220°C, gas mark 7.
Place the quartered lemon into the cavity of the chicken.
Place the chicken into a deep saucepan and season with a little salt and pepper.
Pop the chicken into the oven and cook for approximately 15 minutes until it starts to brown slightly.
Once ready, remove pan from the oven and turn down to 200°C, gas mark 6.
Place the chopped onion around the chicken, add wine, salt and pepper.
Cover and return to the oven for a further 50 minutes or until cooked and juicy.
Once cooked, remove the chicken and cover with foil or cling film.
Place the saucepan back onto the stove and bring to a simmer.
Thicken with a few Quixo chicken granules.
Carve the chicken and serve with the roast potatoes and gravy.
For the Roasties!
Pre-heat the oven to 200°C, gas mark 6.
Place the lard onto a baking tray, pop into the hot oven for 10 minutes, or until just smoking.
Place a pan of cold water on the stove, bring to the boil and then add a little salt.
Pop in the potatoes, after cutting into large quarters.
Check that the chicken is cooked through by pushing a metal skewer into the thickest parts of the flesh - the juices that run out should be clear. If the juices are pink you must cook for a few more minutes, then re-test.