Festive Rosemary Roast Chicken
with Pigs in Blankets and Homemade Gravy
This year, we’ve made it easy to choose the festive dishes you want, at a time to suit you. This Festive Rosemary Roast Chicken makes for a showstopping centrepiece for your table, complete with pigs in blankets and rich, homemade gravy. Pair with sides to fill the table and select a starter and dessert to finish off your festive feast this Christmas!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Whole British Chicken
1 sachet(s)
Dried Rosemary
10 unit(s)
Pigs with their Blankets
(Contains Sulphites)
1 unit(s)
Onion
1 unit(s)
Carrot
18.75 grams
Plain Flour
(Contains Cereals containing gluten)
20 grams
Chicken Stock Paste
Not included in your delivery
1.5 tbsp
Oil for Cooking
500 milliliter(s)
Boiling Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Discard the string holding the chicken legs together.
Transfer the chicken to a baking tray, drizzle over oil, season with salt and pepper and sprinkle the rosemary all over the skin.
Roast the chicken on the middle shelf of your oven for 75-95 mins, depending on size (see product label for cook time). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when the juices from the thigh run clear and there's no pink meat.
Serve in a large serving dish.
Lay a rasher of bacon on a chopping board. Place a cocktail sausage on top and roll it up. Repeat with the other sausages and rashers. IMPORTANT: Wash your hands and equipment after handling raw meat.
Pop the sausages onto a baking tray and bake on the top shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.
Serve the pigs in blankets on a plate.
Fill and boil your kettle.
Halve, peel and chop the onion into quarters. Roughly chop the carrot into thick rounds (no need to peel).
Heat the oil (see pantry for amount) in a large saucepan on medium-high heat.
Once hot, add the onion and carrot and fry, stirring occasionally, until browned, 10-12 mins. Adjust the heat if needed.
Once the veg is browned all over, add the plain flour (see ingredients for amount - we may've sent you more than you need) and stir until it's well coated. Cook for 30 secs, then slowly pour in the boiling water (see pantry for amount). Stir continuously to avoid any lumps.
Stir in the chicken stock paste until dissolved. Bring to the boil, then reduce the heat to medium.
Simmer gently for 10-15 mins, or until reduced and thickened. TIP: Add a splash of water or simmer for longer to get the gravy to your liking.
Once thick and glossy, drain your gravy through a sieve into a large mixing
bowl. Use the back of a large spoon to squeeze out all the liquid from the veg, then discard the veg.
Serve the gravy in a jug.
