Recipe of Any-night-of-the-week 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, I hope you are 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. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It's easy, it's quick, it tastes yummy. They are nice and they look wonderful. Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook vickys tasty roast chicken and white wine gravy, gf df ef sf nf using 14 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF:

1. {Get 4-6 lb of whole chicken, no giblets.
2. {Take 2 tbsp of olive oil.
3. {Make ready 1.5 tsp of low sodium salt.
4. {Take 1 tsp of black pepper.
5. {Get 1 tsp of smoked paprika.
6. {Take 3/4 tsp of chicken seasoning.
7. {Get 1/2 tsp of onion powder.
8. {Make ready 1/2 tsp of chilli powder.
9. {Make ready 1/4 tsp of garlic powder.
10. {Take of Gravy.
11. {Get tin of Skimmed juices from roasting.
12. {Get 1 tbsp of cornflour / cornstarch.
13. {Prepare 60 ml (1/4 cup) of water.
14. {Make ready 60 ml (1/4 cup) of dry white wine.

Instructions 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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