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, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys tasty roast chicken and white wine gravy, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to 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. Take 4-6 lb whole chicken, no giblets
  2. Make ready 2 tbsp olive oil
  3. Prepare 1.5 tsp low sodium salt
  4. Get 1 tsp black pepper
  5. Prepare 1 tsp smoked paprika
  6. Get 3/4 tsp chicken seasoning
  7. Get 1/2 tsp onion powder
  8. Get 1/2 tsp chilli powder
  9. Make ready 1/4 tsp garlic powder
  10. Take Gravy
  11. Get tin Skimmed juices from roasting
  12. Take 1 tbsp cornflour / cornstarch
  13. Make ready 60 ml (1/4 cup) water
  14. Get 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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