- 1 large onion, thickly sliced
- a few sprigs of thyme
- a few sprigs of rosemary
- 1 x 1.5kg chicken, at room temperature
- a drizzle of olive oil
- 2 tbsp plain flour
- 150ml white wine
- 1 litre chicken stock
Make the gravy up to 3 months ahead.
Preheat the oven to 200°C, fan 180°C, gas 6. Put the onion slices in the centre of a roasting tin and add some of the herbs. Pop the remaining herbs in the chicken cavity, rub the skin with olive oil, season and sit on the onion. Roast for 1 hour 20 minutes - 1 hour 30 minutes, or until cooked through.
Tip any juices from the chicken cavity into the roasting tin, then put the chicken on a carving board, cover with foil and leave to rest. Remove any burnt bits of onion from the roasting tin, skim off the fat and put over a low heat. Stir in the flour with a wooden spoon, scraping the tin, then stir in the wine, bring to the boil and simmer for 2 minutes. Stir in the stock and simmer for 5 minutes. Strain 750ml into a measuring jug to cool before freezing. Serve the remaining gravy with the chicken to eat now.
To freeze, once the reserved gravy is cold, pour into a freezerproof container and cover.
To reheat, defrost in the fridge for 24 hours. In a pan, bring to the boil, adding juices from your roast turkey; simmer for 5 minutes. Check the seasoning before serving.
Roast a chicken before Christmas to make a delicious gravy for the big day