Name: Next level roast chicken & gravy
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 whole chicken chicken (about 1.5-1.8kg); 1 tbsp sea salt flakes; 1 tsp baking powder; 1 onion unpeeled, roughly chopped; 1 large or 2 medium carrots unpeeled, roughly chopped; 1 small thyme sprig; 2 garlic cloves bashed; pinch of caster sugar; 3 tbsp clarified butter melted, or use sunflower oil; 1 heaped tbsp plain flour; 100ml white or red wine (optional); 1 tsp soy sauce; 400ml hot chicken stock made using 1 stock cube

1 Up to two days in advance but at least one day ahead, put the chicken on a board, breast-side down, so the backbone is facing you. Cut along both sides of the backbone using kitchen scissors, then remove it, reserving it in the fridge (covered) until needed. Turn the chicken over so it’s breast-side up, and press down firmly on the breastbone to flatten it. Rub the salt evenly all over the the bird – use about ½ tsbp on each side – then put the chicken on a wire rack set over a roasting tin or baking tray, skin-side up. Sprinkle over the baking powder, then put in the fridge to chill, uncovered, for at least 24 hrs or up to 48 hrs.

2 Take the chicken out of the fridge at least 1 hr before cooking so it can return to room temperature. Heat the oven to 240C/220C fan/gas 9. Cut the chicken backbone into three or four smaller pieces. Lift the rack off the tin and scatter the chopped backbone, the onion, carrots, thyme and garlic into the roasting tin. Scatter over the sugar and drizzle over 1 tbsp of the melted butter, then toss to coat everything. Sit the rack with the chicken directly on top of the veg, then brush the rest of the butter all over the bird. Roast for 30-35 mins, or until the skin is golden and the thickest part of the breast registers 65C on a digital thermometer.

3 Lift the chicken onto a board and carefully carve away the legs, leaving the crown and wings intact. Shake the tray or tin to move the veg around, then sit the rack back on top. Return the legs, skin-side up, to the rack and put in the oven for 10-15 mins more, or until the skin on the chicken legs is super-crisp and the thickest part of the leg registers 70-75C. When ready, put the legs, skin-side up, next to the crown on the board to rest while you make the gravy. (If you have them, you can cut the feet away from the drumsticks and add to the tin, too.)

4 If the tin is flameproof, put it on the hob over a medium heat. If not, scrape everything from the tin into a saucepan, using a wooden spatula to scrape up any sticky bits from the base, and set over a medium heat. Scatter in the flour and cook, stirring continuously until the mixture resembles a sandy paste. Splash in the wine, if using, and soy sauce, and bubble for 4-5 mins until you have a sticky paste. Pour in the stock, bring to the boil and cook for 5 mins until you have a thick, amber-coloured gravy. Pour in any resting juices from the chicken, taste for seasoning, then strain into a gravy jug. Divide the crown in two so you have two leg quarters and two breast and wing quarters. Arrange on a serving platter and grind over a little black pepper, if you like, then serve alongside the the gravy and your choice of sides.