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.