Roast Chicken and Vegetables

Roasted Chicken

I sit here sipping on my chai tea ruminating over what was one of the most awesome roast meals I have cooked to date. Start with one fabulous chicken allowed to roam free with the wind in it's feathers chasing insects, scratching in the dirt, swallowing grubs and everything else required for a heavenly chickeny existence. Let it grow to a healthy size 18 and then sell it to me. For the extremely tiny price of $12. Local primary producers now occupy a serious chunk of my food loving heart.

Now take your free range, organic chicken and rub some soft, creamy butter over and under the breast skin of this gorgeous bird and run your hands over her legs as well. Cut an Aussie bush lemon in half and see if you can fit into the cavity. (A simpler and just as tasty version of Jamie Oliver's Perfect Roast Chicken.) If not, no matter, slice it into chunks and put in as much as you can. Gently place her onto a rack inside a roasting dish. I don't have a roasting rack.... I just use a cake cooling rack. Let her steam in a 200 deg C oven for 1hr 20 minutes. After the hen has been in the oven for 20 minutes I like to add in the vegetables and let them cook for a good hour.

Tonight I excelled myself and made real gravy like Mum and Grandma used to. Brown 2 tblsp of plain flour in a hot, dry frypan. Add in the juices from the roasting pan while continuously stirring so that no lumps form. Skim off the fat because it won't blend in. Season it with salt and pepper to taste. Bring the gravy to the boil and let it simmer for 3-4 minutes until the flour cooks. Taste the gravy. When it's ready you can't taste the flour.

Serve this glorious, fresh, delicious food at your table. Grab your fork and tuck in!