As seen on our TV commercial
We’re Stegglers for family traditions, like a great roast recipe passed through generations.
Make the most of your roast
Margot’s Family Roast
6SERVES
30MIN PREP
120MIN COOK
For Roast Chicken
- 2.5kg Steggles Family Roast Chicken
- Sprinkle of salt
- 1.5 litres water
- 75g butter, melted
- 4 cloves finely minced garlic (for smearing)
- 1/2 lemon, cut into wedges
- 3 cloves garlic peeled & halved (for stuffing!)
- 3 sprigs thyme
For Gravy
- Pan drippings
- 1/2 cup chicken stock
- 2-3 tablespoon plain flour or whatever feels right
- Light squeeze of honey
- Salt to taste (don’t forget!)
COPY TO CLIPBOARD
METHOD
- Preheat oven to 200°c
- Stuff the chicken with the lemon, garlic & thyme & truss up the leg with kitchen twine (don’t worry if you can’t do this) Mix the melted butter with the garlic. Slide a wooden spoon under the skin of the breast reaching down as far as it with go. Spoon the garlic butter over the chicken and inside the skin where you’ve separated the skin and breast, making sure to go all the way down. Place on a rack (I make a trivet out of potatoes) & bake breast side up for 1 hour 30 minutes basting the chicken intermittently around 3-4 times
- Gently turn the chicken over and allow to roast for another 30 minutes breast down then turn the chicken breast side up & grill for 8-10 minutes until browned.
- Place the chicken on a serving plate and cover with foil to keep warm. Skim the fat from the top of the drippings (keep the chicken fat to cook with, it makes great roast potatoes) Sprinkle the flour over the pan drippings and stir into a delicious paste. Add the chicken stock & bring to the boil. Turn the heat down to medium. Add a squeeze of honey & continue to stir. Add water as needed to keep consistency. Serve immediately.
For Roast Chicken
- 2.5kg Steggles Family Roast Chicken
- Sprinkle of salt
- 1.5 litres water
- 75g butter, melted
- 4 cloves finely minced garlic (for smearing)
- 1/2 lemon, cut into wedges
- 3 cloves garlic peeled & halved (for stuffing!)
- 3 sprigs thyme
For Gravy
- Pan drippings
- 1/2 cup chicken stock
- 2-3 tablespoon plain flour or whatever feels right
- Light squeeze of honey
- Salt to taste (don’t forget!)
COPY TO CLIPBOARD
- Preheat oven to 200°c
- Stuff the chicken with the lemon, garlic & thyme & truss up the leg with kitchen twine (don’t worry if you can’t do this) Mix the melted butter with the garlic. Slide a wooden spoon under the skin of the breast reaching down as far as it with go. Spoon the garlic butter over the chicken and inside the skin where you’ve separated the skin and breast, making sure to go all the way down. Place on a rack (I make a trivet out of potatoes) & bake breast side up for 1 hour 30 minutes basting the chicken intermittently around 3-4 times
- Gently turn the chicken over and allow to roast for another 30 minutes breast down then turn the chicken breast side up & grill for 8-10 minutes until browned.
- Place the chicken on a serving plate and cover with foil to keep warm. Skim the fat from the top of the drippings (keep the chicken fat to cook with, it makes great roast potatoes) Sprinkle the flour over the pan drippings and stir into a delicious paste. Add the chicken stock & bring to the boil. Turn the heat down to medium. Add a squeeze of honey & continue to stir. Add water as needed to keep consistency. Serve immediately.
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