Chicken Roast Dinner (part 2!)

Name: Chicken Roast Dinner (part 2!)
Cook time: 120 min
Total time: 120 min
Yield: 4
Cuisine: British
Ingredients: 4 Ready-to-cook yorkshire puddings; 10g per person petit pois or garden peas; 4 tsp Bisto Best gravy (in a glass jar); Boiled water

Over a year ago 2,153 views

Cook: 120 mins

Serves: 4

British Main Course

Ingredients

4 Ready-to-cook yorkshire puddings
10g per person petit pois or garden peas
4 tsp Bisto Best gravy (in a glass jar)
Boiled water

Accompaniment

Sponsored

Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.

Description

If you want to know how to do a really elegant and simple Roast Chicken Dinner, with all the timings written down, you're in the right place!

Method

1
Place your ready-to-cook yorkshire puddings in the oven, when there is 30 mins left on the clock. Also turn your roasters in their tray, so that the brown side is facing up.

After 10 minutes is left on the clock, retrieve your chicken from the oven, prick the leg and see it the juices run clear. (If the chicken is brown, it'll more than likely be cooked!)

Leave the chicken on a plate to rest, and drain the juices at the bottom of the tray into a saucepan for making your gravy into. Add a little more water to the veges and then return them to the oven in their tray. Place the roast potatoes on the bottom shelf of the oven.
Reduce the temperature of the oven to about 150 degrees Celsius.

Use this time to lay your table and boil a kettle full of water. Put your petit pois into the saucepan and leave near the cooker.

Put your 4 teaspoons of gravy (for half a litre) into a jug.

After 10 minutes, put your plates in the oven to warm. Your yorkshire puds should be nearly ready, and everything else should be cooked. Put the boiling water onto the peas and boil for 5 mins.

Use these 5 mins to carve your bird.

Start plating up your food (all apart from the peas!) onto the hot plates as quickly as you can.
(Make sure to try to remove the lemon segments, and garlic cloves from the mix, these won't taste great!)

Once you've plated everything up, drain the pea water into your gravy saucepan, mixing as you go (you'll need about 500mls.) Add the gravy granuals to the pan and heat thoroughly. Pour into your gravy jug or serve in a bowl.

Add the peas to the plates, and serve to your guests.

Enjoy!