Recipe Roast chicken with mushroom gravy : Easy, Special and Delicious

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On this page of the website you will read the recipe Roast chicken with mushroom gravy. This Recipe Roast chicken with mushroom gravy : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Roast chicken with mushroom gravy was necessary 15m, cook 1h 30m and serving 4. Attention: allergies . Without having to wait long, let's just check the Recipe Roast chicken with mushroom gravy

Classic comfort food made easy with this Curtis Stone recipe of roast chicken and mushroom gravy.

9 Ingredients

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  1 Coles RSPCA Approved Australian Whole Extra Large Chicken (about 2.5kg), legs tied with kitchen string
  
  
  


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  20g melted butter
  
  
  


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  500g assorted mushrooms (such as cup, Swiss brown, portabella and flat), brushed, stems trimmed, thickly sliced
  
  
  


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  1 tbsp chopped shallot
  
  
  


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  1 tsp chopped garlic
  
  
  


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  3 tsp plain flour
  
  
  


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  1 1/2 cups (375ml) salt-reduced chicken stock
  
  
  


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  1 thyme sprig
  
  
  


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  2 tsp finely chopped fresh flat-leaf parsley
  
  
  


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  Select all ingredients
  
  
  

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220°C (200°C fan-forced). Heat a large ovenproof frying pan or roasting pan in oven until hot. Place the chicken, breast-side up, in the pan. Brush with butter.
  
  
  


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  Step 2
  
  
  
  
  Roast chicken for 1 1/4 hours or until skin is crisp and golden and an instant-read thermometer inserted into thickest part of thigh registers 75°C and juices run clear. Transfer chicken to a carving board, reserving juices in the pan. Set aside for 10 mins to rest.
  
  
  


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  Step 3
  
  
  
  
  Heat the frying pan or roasting pan over medium-high heat. Add mushrooms. Cook, stirring frequently to scrape up browned bits from the base of the pan, for 6 mins or until mushrooms are browned and tender. Stir in shallot and garlic. Cook, stirring frequently, for 2 mins or until shallot is tender. Add flour. Stir for 1 min. Whisk in stock and thyme. Simmer, whisking constantly, for 2 mins or until gravy thickens. Remove thyme stems. Stir in parsley. Season gravy with salt and pepper. Serve with the chicken.
  
  
  

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