Sunday Roast with Mushroom Sauce
Ingredients
- 400g mushrooms
- 10 cloves crushed garlic
- onion wedges from 1 onion
- 2 large sprigs of thyme
- 1/2 cup water
- chicken
- 1.5 tbsp butter
- 1.5 tbsp flour
- mushroom stock cube
- salt and pepper
Preparation
Before roasting the chicken, put a base of 400g mushrooms, 10 cloves crushed garlic, onion wedges from 1 onion, 2 large sprigs of thyme and half cup of water.
Add the chicken, cover with foil and roast for an hour.
Uncover and roast for another 30-40 minutes. Exact time depends on the size of your chicken.
When the chicken is cooked, put it aside to rest and take out the onions, mushrooms and garlic.
In a small pan mix 1.5 tbsp butter with 1.5 tbsp flour.
Cook for a few minutes stirring continuously to cook out the flour.
Now start adding the juices from the chicken gradually, whisking to dissolve any lumps.
Dissolve a mushroom stock cube in a cup of warm water and add this too.
Whisk in, season with salt and pepper and the sauce is done.
