Gordon Ramsay\'s Great British Pub Food

Roast chicken with gravy

and bread sauce

Roast chicken remains one of our nation's favourite Sunday

lunches. For a change, instead of roasting a large chicken

to feed four, t ry cooking two small chickens. This way, you

can simply cut each chicken in half lengthways and serve

each person theirfair portion of white and dark meat.

First, make the bread sauce. Stud the onion halves with the cloves and
put into a saucepan, along with the milk, bay leaf, thyme, peppercorns
and a generous pinch of salt. Slowly bring to the boil, then remove
from the heat and set aside to infuse for at least an hour.

Preheat the oven to 200°C/Gas 6. If the chickens are trussed, remove
the strings and give the legs a gentle wiggle to loosen the joint
slightly. Rub all'we r with salt and pepper and don't forget to season
the cavities as \lLII. Stuff the cavities with the onions, garlic, lemon
halves and herbs. Put t he chickens into a large roasting tin and drizzle
with a little olive oil. Sprinkle a little salt and pepper over the surface.

Roast in the oven for 40-45 minutes until the skins are golden brown
and crisp, and the chicken is just cooked through. To test, insert a thin
skewer into the thickest part ofthe thigh -the juices should run clear.
If they are at all pink, return tothe oven for another 5-10 minutes and
test again.

While the chickens are roasting, finish the bread sauce. Strain the milk
into a clean sa uce pan, discarding the flavourings. Reheat gently, then
stir in the breadcrumbs and butter. Simmer gently for a few minutes
until the sauce thickens. We serve our bread sauce quite thick; if you
prefer it thinner, thin with hot milk to the desired consistency. Season
well to taste with salt and pepper and a generous grating of nutmeg.
Transfer to a warm jug or bowl and keep warm.
(continued overleaf)

SERVES 4

2 small chickens, about

1.3kg each

sea salt and black pepper

2 onions, peeled and

quartered

1 head of garlic, halved

horizontally

1 lemon, halved

small handful of thyme

2 bay leaves

olive oil, to drizzle

1 heaped tbsp plain flour

1/2 tsp tomato puree

splash of dry white wine

500ml chicken stock

(see page 243)

BREAD SAUCE

1 onion, peeled and

halved lengthways

5-6 cloves

600ml whole milk,

or more to taste

1 bay leaf

few thyme sprigs

1 tsp black peppercorns

120g fresh white

breadcrumbs

50g butter

freshly grated nutmeg

WEEKEND ROASTS 201