50g lactose free butter, softened
1 medium chicken
4 rashers smoked streaky bacon, halved
1 tbsp gluten free plain flour
1 glass red wine
1 tbps cranberry sauce
300ml vegetable stock - can be from cooked vegetables
Serves - 4
Heat oven to 230C/fan 210C/gas 8. Smear the lactose free butter all over the chicken, season inside and out, then criss-cross the bacon over the chicken.
Sit the chicken in a roasting tin and cook for 1hr 40 mins (check packaging which should assist with timings), until the chickenis golden and the bacon is crisp.
Remove from the tin, leave to rest and set the tin aside until you’re ready to make the gravy.
About 5 mins before you sit down to eat, make the gravy. Place the tin on a medium heat, then stir in the gluten free flour and splash in the wine sauce.
Bubble together, then drain the veg over the roasting tin and stir in the vegetable stock.
Bring the gravy to the boil, taste for seasoning, adding the cranberry sauce if needed, then pour into a warm gravy jug.
Recipe adapted from: Good Food