Roast chicken with herbs and gravy

Method

1. First, remove the wishbone from the neck end of the chicken: this is easily done by lifting back the loose neck, skin and cutting around the wishbone with a small knife — tug to remove, this isn't at all essential but it does make carving much easier later on. Tuck the wing tips underneath the chicken to make a neat shape.

2. Put the wishbone, giblets, carrot, onions, celery and herbs into a saucepan. Cover with cold water, bring to the boil, skim and simmer gently while the chicken is roasting. This is the basis of the gravy.

3. Pop the lemon slices and sprig of thyme into the cavity of the chicken.

4. Mix the soft butter with the freshly chopped herbs or smoked paprika and chopped parsley. Slather over the breast and legs. Sprinkle with salt and freshly-ground black pepper.

5. Preheat the oven to 180°C/350°F/Gas Mark 4.

6. Weigh the chicken and allow about 20 minutes to 450g (1lb) and 20 minutes over — put on the middle shelf in the oven. Baste a couple of times during the cooking with the buttery juices. The chicken is done when the juices are running clear or when the internal temperature reaches 75 – 80°C (165 – 175°F) on a meat thermometer.

7. Alternatively, to test prick the thickest part at the base of the thigh, hold a spoon underneath to collect the liquid, examine the juices — they should be clear.

8. Remove the chicken to a carving dish, keep it warm and allow it to rest while you make the gravy.

9. To make the gravy: tilt the roasting tin to one corner and spoon off the surplus fat from the juices and return the roasting pan to the stove. Deglaze the pan juices with the fat-free stock from the giblets and bones (you will need 600-900ml (1 – 1 1/2 pints) depending on the size of the chicken). Using a whisk, stir and scrape well to dissolve the caramelised meat juices in the roasting pan. Boil it up well, season and thicken with a little roux if you like (the gravy should not be thick). Taste and correct seasoning, serve in a hot gravy boat.

10. Pop the chicken onto a nice carving dish surrounded by crispy roast potatoes and vegetables and a few sprigs of flat parsley. Arm yourself with a sharp knife and bring it to the table. Carve as best you can and ignore rude remarks if you are still practicing — but do try to organise it so that each person gets some brown and some white meat. Serve with the delicious gravy.