Cover with cold water, bring to the boil, skim and simmer gently while the chicken is roasting. This is the basis of the gravy. Pop the lemon slices and sprig of thyme into the cavity of the chicken.

Some days just call for warm, cozy comfort food that practically cooks itself — and this Crockpot Chicken & Gravyrecipe is ...

Just before serving, stir any juices released by the rested chicken in to the gravy. To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the ...

Cover with cold water, bring to the boil, skin and simmer gently while the chicken is roasting. This is the basis of the gravy. Next make the stuffing, sweat the onions gently in the butter in a ...

Place in a roasting tin and roast for 50 minutes ... then transfer to kitchen paper to drain. To make the gravy, put the chicken granules, 150ml/5fl oz water, the remaining peri-peri sauce ...

London’s new wave of bistros and brasseries excel in poulet entier, serving it simply in typical French style, roasted yet still juicy with a crispy skin, with a poke of crisp french fries and a ...

Mirror reporter Jackie Annett conjures up a Sunday Roast traybake to save money on her energy bills while cooking for her ...

a hand-battered and fried round steak (or chicken if you prefer) behemoth topped with roasted jalapeño cream gravy and served with sides of roasted garlic mashed potatoes and corn cobbler.