Roast chicken with sourdough bread sauce and gravy recipe

Ingredients

• 75g butter, softened
• 1 bunch fresh thyme, leaves chopped
• 4 garlic cloves, crushed
• 1.8kg free-range chicken, at room temperature
• Vegetable oil for drizzling
• 6 large banana shallots, halved, root ends left on
• 6 fresh sage leaves
• Good splash dry white wine
• For the sourdough bread sauce
• 25g butter
• 1 shallot, sliced
• 200ml whole milk
• 400ml double cream
• 2 cloves
• 100g sourdough bread, torn into small pieces
• For the chicken gravy
• 1kg chicken wings
• Knob of butter
• 2 shallots, very finely chopped
• 2 carrots, finely chopped
• ½ leek, finely sliced
• 1 bay leaf
• Bunch fresh thyme
• 100ml dry white wine
• 2 litres light, fresh chicken stock