Ingredents:
1 kg chicken (broiler) - with skin
6 tbsp buttersalt and powdered black pepper to taste
1 tbsp gravyForGravy
1 tbsp cornflour
1 tbsp vinegarpowdered
black pepper and
salt to taste
1 tsp Worcestershire sauce
1 tbsp tomato ketchup
Method:
Place 1 cups water, gizzard, heart and neck, salt and pepper in a pan and cook for 2-3 minutes. Wash and wipe the chicken. Mix butter with salt and pepper and apply inside and out side the chicken. Truss the chicken (tie so that it stays in shape). Place the chicken, in a roasting pan with the stock and cook in a pre-heated oven for one hour, basting and turning every 15 minutes. Remove from oven. Strain the drippings from the pan into a cup and add water to make up one full cup. untie chickenAdd the gravy ingredients to the drippings solution and cook the mixture till a little thick. Serve this on the side with the chicken.
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