Roast Chicken with Peanut Butter Gravy
Sometimes I just want a very simple roast that requires minimum effort but still tastes amazing. And when that happens this is the recipe I always go to. Simple, succulent chicken served with nutty and rich gravy, what a combination!
Whole Chicken, cleaned
1/4 cup melted butter
5 cloves garlic, minced
10 sprigs rosemary
2 1/2 tbsp all purpose flour
4 cups chicken stock
1 tbsp Nuteez Smooth Peanut Butter
Pat the chicken dry with a kitchen towel, you want to draw all the moisture out. A dry chicken will give you a crispier roast. Heavily salt the bird.
In a bowl, mix together melted butter and garlic. Spread this mixture all over the front and back of the bird. in the cavity, stuff the rosemary and lemon slices.
Truss the chicken. I like to tuck the wings at the back of the chicken, make two slits along the skin next to the leg pieces and place the legs into the slits so that the legs stay close to the breasts. (See video for reference)
Bake the chicken in a pre-heated oven at 180C for 1 hour 20 minutes. Baste the chicken with its drippings every 15 minutes after the 40 minute mark. Increase the temperature of the oven to 200C and bake for a further 20 minutes. The internal temperature of the chicken should be 82C.
Take the chicken out of the oven and let rest for 20-30 minutes. Turn the chicken to its side to drain the remaining juices from the cavity.
Strain 1 cup of the juices in a pot and mix in plain flour. Slowly pour in the chicken stock while continuously whisking. Once thick stir in the peanut butter and whisk until melted.
Carve the chicken and serve with the peanut butter gravy.