Ingredients:
1.35kg/ 3lb. Whole chicken
Season
1-2 tbsp. flour
300ml/ ½ pint hot stock
1 chicken stock cube, crumbled.
Method:
Place the chicken on the rack and
tray. Place a 4" x 4" piece of tinfoil across
the lower breast and cavity opening. Sprinkle with seasoning
and cover with the dome. Cook on HIGH for 8 mins per pound
(in this case 24 min). Remove from the oven and stand for
4 minutes per pound i.e. (in this case, 12 min). Do not
remove the cover for this standing time (For larger chickens
cook breast down for the first half of the cooking time.)
To make gravy, add enough flour to absorb the fat. Gradually
stir in the stock and stock cube. Cook on HIGH for 2-3 min.
or until it boils. Season to taste, and serve with steamed
veg.
