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Roast chicken with speedy white wine and thyme gravy

Whilst cooking this delicious Sunday lunch recipe, roast an extra chicken so that later you can freeze it and knock up other recipes in no time.

Whilst cooking this delicious Sunday lunch recipe, roast an extra chicken so that later you can freeze it and knock up other recipes in no time.

Ingredients

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Preheat the oven to 180°C/fan160°C/gas 4. Place the chickens in 1 large or 2 small roasting tins and stuff the cavities with half the onion, half the garlic, the chopped lemon and some of the lemon thyme, and season well with salt and pepper.
Scatter the rest of the chopped onion and garlic around the chickens with the chopped carrots, celery and remaining thyme. Add the wine and the same amount of water to the tin.
Drizzle the oil over the chickens. Cover the whole tins tightly with foil and roast for 45 minutes. Remove the foil, baste with the juices in the tin/s, and roast for another 30 minutes until golden brown – when a skewer is inserted into the thickest part of the thigh, the juices should run clear. Remove from the oven, lift out of the tin/s and cool, before removing all the meat from the chicken and shredding it. Discard the skin and bones (or use to make a stock).

Use a spoon to skim off the excess fat in the tin/s. Squash the vegetables with a potato masher, then strain the gravy into a measuring jug. Top up with stock to make 900ml. Divide the meat and gravy among 3 freezerproof containers. Cool completely, then seal and freeze for up to 3 months.

Make sure the chicken is covered well by the sauce before freezing, otherwise it will dry out and get freezer burn. If using a freezer bag, put it inside a plastic container and freeze until solid. That way, it will fit better in the freezer.