Sunday Roast Made simple and delicious
Ingredients :
Whole Chicken
1 x Spanish Onion (white onion)
1 x Tablespoon Plain Flour
Teaspoon of Garlic Granules
2 x teaspoons of Herb De Provence (dried)
1 x vegetable chicken stock cube (shaved, using a knife)
1 x Cook Bag and Tie
Method :
In the cook bag add the flour, garlic granules and herb de Provence, I use a knife to shave the stock cube so that it ends up in little pieces.
Cut the onion in half and put inside the chicken. Place the chicken in to the bag and turn bag over a few times so that the flour and herbs coat the whole chicken. Seal the top with the tie and place on a baking tray.
Set the oven for 160 C. Place chicken on top shelf as the bag will inflate while cooking. Depending on the size of the chicken I would cook a large chicken for approx 1 hour 45-50 minutes.
After approx 30 mins, turn the bag over so that the juices are laying on the top of the chicken. Leave like that for approx 10 minutes. Now turn the bag back over so the breast is on the top and insert a knife into the top of the bag (below the tie) this is to let the air in so only need a small cut.
Cook for the remaining time. When you think the chicken is cooked, Carefully using gloves take the chicken out, have a jug ready and carefully hold the bag at the top and cut open the bottom of one side over the jug and all the juices will pour out (leaving very little mess to clean up) I then use a small amount of the juices and make gravy.
Sadly, this is not a science. Some chicken comes out tender and some not so, that is not to do with the way you cooked it, it tends to be the quality of the chicken. Expensive doesn’t necessarily mean better quality, I know I’ve tried all sorts.
