CPO Chicken Recipe Cuts
Roast chicken, Chicken gravy with cranberry, orange & port sauce
Daniel Lingiah
Preparation Time 10 mins
Cooking Time 90 -120 mins
Serves 8


8 chicken wings

1 whole chicken

3 tbsp cranberry, orange and port sauce

2 large white onions

4 sticks celery

2 large carrots

2 bay leaves

1 bulb garlic

6 tbsp plain flour

Chicken stock or water

6 sprigs fresh thyme

Cold pressed rapeseed oil


1, Roughly chop onions (with skin), celery, carrots and garlic.

2, Lay vegetables, herbs and chicken wings in a heavy based roasting tin that is suitable to put directly onto a flame.

3, Place chicken on top of vegetables ( make sure you untie chicken as will cook quicker ).

4, Cover chicken with Cold pressed rapeseed oil and plenty of salt and pepper.

5, Roast at 200c for 1 ½ - 2 hours until chicken is cooked ( juices should run clear and skin should be crisp ).

6, Leave chicken on a warm plate to rest.

7, Whilst chicken is resting place roasting tin onto a medium heat and leave to heat.

8, Add plain flour and cook out for 5 minutes.

9, Gradually add water or stock bringing to boil each time ( this will help the gravy thicken ).

10, Continue this process until you have achieved the required thickness ( I like it medium to thick ).

11, Strain gravy through a sieve, once strained check seasoning and whisk in cranberry, orange and port sauce.

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