Whatever you’re roasting – a joint of meat or a chicken, duck, game bird or turkey – use the juices left in the roasting tin to make an aromatic rich red wine gravy. Heat the butter in a ...

Carefully remove the chicken from the tin, place on a chopping board, and allow to rest, covered loosely in foil for 15-20 minutes. While the chicken is resting, make the gravy. Place the roasting ...