Slow cooked roast chicken with gravy
Ingredients
- 2 carrots, cut into chunks
- 2 celery stalks, trimmed, cut into chunks
- 1 onion, cut into six
- 1 x 2kg/4½lb whole chicken
- ½ lemon, cut into quarters
- small bunch fresh mixed herbs (sage, thyme and rosemary)
- dash vegetable oil
- salt and freshly ground black pepper
- potatoes and roasted vegetables, to serve
- 275ml/½ pint chicken stock
- 30g/1¼oz butter
- 1 tbsp plain flour
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