Roast chicken

Ingredients:

  • 60g butter
  • 100g panceta 
  • 1 tbsp flour
  • 30ml chicken stock
  • 2 small onions 
  • 1 chicken
  • A pinch of salt
  • A pinch of freshly ground pepper

Method:

1

Heat the oven to 200 °C.

2

Clean the chicken thoroughly, remove the giblets, and then dry with kitchen paper. Rub salt and pepper into the skin, and also inside the cavity.

3

Peel the spring onions and cut in half. Place inside the cavity. Truss the chicken with kitchen twine, making sure to cross the legs.

4

Cover the chicken with the strips of panceta. Then place on a baking tray or on a rack in the oven, and roast for 40 minutes.

5

When the chicken is ready, pour off the cooking juices and strain. Melt the butter in a frying pan, add the flour and cook for a couple of minutes until golden, mix with the cooking juices, and then gradually add stock until you have a smooth sauce.