classic roast chicken gravy

Stage 1
Heat broiler to 190C/fan 170C/gas 5. Have a rack prepared in the broiler with next to no racks above it.

Stage 2
Dissipate 1 generally cleaved onion and 2 generally hacked carrots over the foundation of a simmering tin that fits the entire 1 ½ kg chicken, however doesn't overwhelm it.

Stage 3
Season the depression of the chicken generously with salt and pepper, then stuff with 2 lemon parts and a little pack of thyme, if utilizing.

Stage 4
Sit the chicken on the vegetables, cover the bosom and legs done with 25g mellowed margarine, then season the outside with salt and pepper.

Stage 5
Place in the broiler and leave, undisturbed, for 1 hr 20 mins - this will give you an impeccably simmered chicken. To check, pierce the thigh with a stick and the juices ought to run clear.

Stage 6
Cautiously eliminate the tin from the broiler and, utilizing a couple of utensils, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken empty out of the depression into the simmering tin.

Stage 7
While the chicken is resting, make the sauce. Place the cooking tin over a low fire, then mix in 1 tbsp flour and sizzle until you have a light brown, sandy glue.

Stage 8
Bit by bit pour in 250ml chicken stock, mixing constantly, until you have a thickened sauce.

Stage 9
Stew for 2 mins, utilizing a wooden spoon to mix, scratching any tacky pieces from the tin.

Stage 10
Strain the sauce into a little pot, then, at that point, stew and season to taste. At the point when you cut the bird, add any additional juices to the sauce.