CHICKEN ROAST IN A BAG
Combine:
1 x 2kg chicken
2 tsp salt
1 tsp dry parsley flakes
1 tsp dry sage
1 tsp dry rosemary
1 tsp dry Marjoram
1 tsp dry Basil
1 whole head of garlic (I break the garlic apart but I don’t bother peeling the garlic)
Mix the salt and herbs together and rub into the chicken. Place in an oven bag. Seal and bake at 180 degrees Celsius for 30 minutes then what I do is reduce the heat to 140 degrees and cook it a further 1 1/2 – 2 hours, just depending on the size of the chicken
When your chicken is done cooking, make a hole in the bag and drain the liquid in the bag into a small pot. Melt 3 Tbsp margarine, add 2 Tbsp flour, salt to your taste, and use the liquid to add to your rough to make your gravy. Judge for yourself how much liquid you would like to add because you know how thick or how thin you like your gravy.
Source and Photo: Lady Grey
