How to Prepare Perfect Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys tasty roast chicken and white wine gravy, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to 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 favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF is something which I’ve 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 it.

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

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