Roast Chicken with Gluten Free Onion Gravy
Here's a tried and true roast chicken recipe for all you butter fiends out there! Nothing beats a classic roast chook. This gravy recipe is something one of our team members discovered while following a low carb diet and is an amazing substitute for regular gravy if you're staying away from gluten!
- 1 Whole Free Range Chicken (1.6kg)
- Thyme (sage is also nice if you have it)
- 1 lemon
- Salt and pepper
- Olive oil
- Ashgrove butter
- Brown onions
- Roughly chop your brown onions (we usually use one or two) and add them to the base of your roasting tray. You'll pop your chook on top of this.
- Slice up your garlic fairly thin, as well as some small slices of butter, and push them under the skin of the chicken (you can usually get in near the cavity and push under the breast and thigh skin).
- Rub your chook all over with salt, pepper, thyme and a dash of olive oil (we also like to pop a little butter on top of this which might sound like overkill but is beautiful we swear!).
- Take your lemon and prick it all over with a knife, then pop it and some fresh herbs (the rest of the thyme plus some sage is usually our go-to) into the cavity. These can be stem-on as they're just to give extra flavour.
- From here, pop your chook in the oven. For a Cannings chicken this is usually about 1 - 1.5 hours at 190C - don't be afraid to get in there with your meat thermometer!
- When you take the chicken out the onions should be lovely and caramelised and there should be plenty of pan juice. We like to use our stick mixer/food processor to blend this together and that's the gravy done (no flour needed - the onion seems to do the trick thickening it up and gives it a very similar consistency to normal gravy).
- You're ready to carve, slather in onion gravy, and serve with some lovely duck fat roasted potatoes.