Ingredients

• 1 whole large chicken
• 2 shallots, peeled, finely chopped
• 4oz -115g salted butter (soft)
• 1 ½ cups dry white wine
• 2 cups chicken stock
• 1 bay leaf
• 3 red onions, peeled cut in half
• 1 head of garlic cut in half (width-wise)
• 1 small lemon
• 2 tsp dried thyme herb
• 1½ tbsp all purpose (plain) flour
• Drizzle of olive oil
• Salt and pepper

Steps

• Step 1

  Preheat oven to 340°F – 170°C

• Step 2

  Place chopped shallots in a saucepan on high heat with one cup of white wine and the thyme. Season with salt and pepper. Reduce until the liquid is almost gone, bottom of pot should be almost dry. Transfer content to a mixing bowl. Leave to cool

• Step 3

  Once shallots are cool, add the soft butter and mix well into a compound butter. Set aside.

• Step 4

  Separate skin from chicken breast flesh using your fingers, use a soft spatula to reach deeper, avoid tearing skin. With a sharp knife, make 2 or 3 incisions by scoring the thickest part of each leg.

• Step 5

  Using your hands, insert the soft butter between the skin and the breast, and push it through as far as you can. Repeat for other breast. Any butter left over, place in cavity.

• Step 6

  In a roasting pan, drizzle with olive oil. Peel the red onions and cut width-wise into three pieces (disc shape). Place the pieces around the centre of your roasting pan.

• Step 7

  Place the cut garlic head, on each side of roasting pan.

• Step 8

  Position your chicken on top of the onions, this allows for air circulation for more even roasting. Drizzle with a little olive oil, ensure every part is coated then season with salt and pepper.

• Step 9

  Place in preheated oven and roast at 340°F – 170°C for approx. 90-120 minutes. This can vary with chicken size. Recommended internal temperature of 165°F or 74°C in the thickest part of the bird. Keep an eye on the bottom of the tray, you want caramelisation, but not burnt. If you feel it’s getting too dark, just add half a cup of water. You shouldn’t need to do that until half way through. You want dark caramelisation but not burnt.

• Step 10

  Once cooked, remove roasting pan from oven and place on stove. Remove chicken from roasting pan and set aside to rest a few minutes.

• Step 11

  While the chicken is resting, you can make the gravy. Start by crushing with a masher or similar all the ingredients in the roasting pan. The onions should be caramelised, but not burnt. Add the flour, mix well and turn heat on to low. Let the flour cook for about 90 seconds as you mix, deglaze with two cups of of chicken stock. Scrape the bottom using a whisk so all the brown parts dissolve into the liquid. Add the bay leaf, check seasoning and add salt and pepper. Let simmer until it reaches the right saucy consistency. Strain using a fine strainer into a bowl and set aside. Gravy done!

• Step 12

  Carve your chicken and serve immediately with the gravy.

Little Tips

Prepare the chicken the day before for a more juicier result.