Turn the chicken breast-side up, keep the wings tucked under ... if you want to make the gravy (see below). Turn, then baste with some of the juices and roast for 20 minutes on the other side.

Place the prepared chicken on top, sitting it between the wings and giblets ... Serve the gravy and bread sauce at the table, in sauceboats or small jugs. Roast for 20 minutes per lb (450 g ...

Tie the legs of the bird together and tuck the wings under ... and eat them right alongside the chicken and rich gravy. The result is a deliciously tender roasted chicken. I love to serve it ...

Just before serving, stir any juices released by the rested chicken in to the gravy. To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the ...

We reached out to chef Jesse Moore, corporate chef at Cargill Protein, to ask him for his best tips on making a juicy chicken ...

In this lighter version of pot roast, chicken pieces instead ... sauce some body without turning it into a thick gravy. Then add white wine and chicken stock enlivened with mustard and lemon ...

Jamie Oliver has shared his recipe for a "fool-proof" Christmas gravy, which you can tick off ... Add eight to fourteen chicken wings (depending on the size of your batch), making sure to chop ...