• 1 bulb garlic
• olive oil
• sea salt
• freshly ground black pepper
• 1 lemon
• 2 medium onions
• 2 carrots
• 2 sticks celery
• 5 roasting potatoes
• 1 heaped tablespoon plain flour
• 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
• 3.5 lbs (1.6 kg) free range / organic chicken
• 5 oz. of The Barry Bros Shiraz Cabernet Sauvignon
• 1 quart (1 litre) of chicken stock
Take your chicken out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 475°F. Wash vegetables and roughly chop. Break the garlic bulb into cloves, leaving them unpeeled. Pile all veggies and garlic into the middle of a large roasting tray and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.
Carefully prick the lemon all over, using the tip of a sharp knife (pop lemon in the microwave for 40 seconds to bring out flavor). Place lemon and bunch of herbs inside the chicken’s cavity. Place the chicken on top of the vegetables in the roasting tray and put into the preheated over. Turn down the heat immediately to 400°F and cook chicken for 1 hour and 20 minutes.
Prepare potatoes and veggies and place in oven for the last 45 minutes of cooking. Baste the chicken halfway through cooking and if the veggies look dry, add a splash of water to the tray to stop them from burning. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with tin foil and a tea towel and put aside.
To make the gravy, carefully remove 90% of the hot fat from the tray of the chicken/veggie juices, scooping off the fatty layer that settles on top. Put the tray back on stove on high heat. Add the flour, stir and hold the tray steady with a tea towel in one hand, use a potato masher to mash all the veggies to a pulp and add the wine. Keep it over the heat and let it boil for a few minutes. Pour the stock into the tray, or add 1 quart (1 litre) of hot water. Bring everything to a boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for. Carve the chicken and serve gravy and roasted vegetables. Recipe modified from Jamie Oliver.
Wine has been flowing in the Clare Valley since 1851 and is an integral part of the culture. It is one of Australia’s most prestigious premium wine regions famous for it’s Riesling and Shiraz. A tiny area accounting for less than 1.5% of the total Australian production. With it’s beautiful rolling hills, ideal winter rainfall and Mediterranean climate, Clare Valley carries a unique history and winemaking heritage. “We have taken inspiration from our family’s history to create this wine. Our two favorite varieties, Shiraz and Cabernet, were blended to deliver a contemporary expression of this traditional Australian Style,” notes Tom and Sam Barry.
“This wine is a deep purple in appearance. Dark fruits are the signature of this vintage with scents of cherries, blackberry, blood plum, aniseed and spice. The wine opens up and displays lifted violet floral notes. On the palate, there are juicy red fruits of cherry, plum and raspberry, with hints of earth and savory herbs. This wine displays brightness complemented by supple tannins and a persistent finish.” – Tom Barry, winemaker.
Winemaker: Tom Barry
Appellation: Clare Valley, Australia
Varietal Blend: 58% Shiraz, 39% Cabernet Sauvignon, 3% Malbec
Analysis: 14.2% alcohol / volume, 3.50 pH, 6.0 TA 6/L
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.