Roast Chicken, Mash & Black Garlic Gravy by Finn Tonry

Ingredients

• 1 whole chicken
• 1.5 kg potatoes
• 100 g butter
• 50 ml milk
• 5 cloves black garlic
• 200 ml chicken stock
• 2 tbsp plain flour
• 1 bunch seasonal greens
• 2 tbsp olive oil
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) black pepper

Instructions

1. Preheat oven to 200°C (180°C fan/Gas Mark 6).
2. Roast chicken for 1 hour 15 minutes, or until juices run clear.
3. Meanwhile, peel and chop potatoes, boil until tender (approx. 15-20 minutes).
4. Drain potatoes, mash with butter and milk until smooth. Season with salt and pepper.
5. For the gravy: remove chicken from oven and let it rest. Pour chicken juices from the tray into a saucepan.
6. Add black garlic cloves to the chicken juices, gently crush them.
7. Stir in flour and cook for 1 minute.
8. Gradually whisk in chicken stock until smooth. Simmer for 5 minutes until thickened. Season to taste.
9. Blanch seasonal greens in boiling salted water for 2-3 minutes until tender-crisp. Drain and toss with olive oil.