100g butter<br />3 tbsp Patak’s Balti Paste<br />1 clove garlic, chopped<br />1 tbsp chopped coriander<br />1 tsp crushed black pepper<br />1.5 – 2kg (3lb 6oz – 4lb 8oz) whole chicken <br />1 medium onion, quartered<br />1 sliced carrot<br />1 sliced celery<br />1 lemon, quartered<br />600ml/1 pint chicken stock<br />2 tbsp plain flour<br /><br />1 Rub a mixture of the the butter, Patak’s Balti Paste, garlic, coriander and black pepper over the surface of the chicken.<br />2 Preheat the oven to 190C/375F/Gas Mark 5. Place the onions, carrots and celery in a roasting tin. Stuff the chicken with lemon and place on top of the vegetables.<br />3 Cover with foil and roast for 20 minutes per 500g + 20 minutes. Remove foil for the final 30 minutes of cooking time so the chicken is golden, the juices will run clear when the chicken is cooked through.<br />4 Set chicken aside and discard vegetables. Place roasting tray over a medium heat stir in the flour and cook for two minutes. Add the hot chicken stock, 1 tbsp Patak’s Balti Paste and cook until thickened.
