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

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, we're going to make 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'm gonna 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 current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Vickys Tasty Roast Chicken and White Wine Gravy, GF DF EF SF NF is something that I have loved my entire life.

To begin with this recipe, we have to 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 can achieve it.

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

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