Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vickys tasty roast chicken and white wine gravy, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a 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 recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. 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 cook it.

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

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

Instructions 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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