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, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, vickys tasty roast chicken and white wine gravy, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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 appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this recipe, we have to 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. Prepare whole chicken, no giblets
  2. Get olive oil
  3. Make ready low sodium salt
  4. Get black pepper
  5. Prepare smoked paprika
  6. Get chicken seasoning
  7. Get onion powder
  8. Prepare chilli powder
  9. Get garlic powder
  10. Take Gravy
  11. Make ready Skimmed juices from roasting
  12. Take cornflour / cornstarch
  13. Get water
  14. Make ready dry white wine
Steps 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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