1 whole chicken, back bone removed, cleaned, dried and flattened
2 white onions, quartered
8 garlic cloves, crushed and skin removed
200g Marsala wine (or white wine)
200g chicken stock
20g fresh rosemary
20g fresh tarragon
75g cold butter, cut into 1.5cm x 1.5cm small cubes
For the seasoning:
2 tsp dried rosemary
1 tbsp Herbes de Provence (or Italian seasoning mix)
A pinch (or more) of dried chili flakes
2 garlic cloves, minced
zest and juice of 1 lemon, reserve the lemon
1 ½ tsp salt
1 ½ tsp pepper
4-5 tablespoons olive oil
For the gravy:
4 tbsp all-purpose flour
strain the juices from the roasted chicken
250ml chicken stock or water
2 tbsp soy sauce
½ tsp salt
½ tsp pepper
The gravy is now ready to be served hot, with your chicken!