- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 1:10 hours
1.5 kg – 1.8kg free-range chicken
2 medium onions, skinned
2 carrots peeled
2 sticks celery
1 bulb garlic
25 g butter, softened
freshly ground black pepper
1 lemon cut in half
2 sprigs fresh thyme
1 sprigs rosemary
2 bay leaves
2 sprigs sage
1 Tbsp (15 ml) flour
splash of white wine
Remove chicken from fridge 45 minutes prior to it roasting so that it reaches room temperature.
Pre heat Oven to 220° degrees.
Season the cavity with salt and pepper and place cut lemon and fresh whole herbs inside the cavity. Rub the outside of the chicken with oil and then with soft butter, season with salt and pepper.
Wash vegetables and chop roughly. Cut garlic bulb in half, season with salt and pepper and drizzle with oil. Place vegetables in the middle of the roasting pan and place seasoned chicken on top of the vegetables.
Roast for 15 minutes then turn down heat to 190° degrees.
Roast for 30 minutes and then turn chicken and baste with juices. Continue to roast for 25 minutes and then remove and check if cooked. If the juices run clear allow the chicken to rest. If not, continue roasting for another 10 – 15 minutes.
Rest the chicken covered for 15 minutes before carving.
To make gravy, place the pan back on stove and deglaze with some white wine. Add the flour and whisk in. Add additional stock, if needed, to reach your desired consistency and then strain.
Serve chicken with gravy and roasted potatoes.
The components for this plating were made separately. Thighs were made into a roulade with a mixture of nuts and seeds. The breasts were left on the crown, with a farce (stuffing) placed under the skin to give flavour. Legs were cooked by confit.
Each plate consisted of a confit leg, a slice of chicken breast and a slice of roulade. Served with a carrot and celeriac puree, vegetables and potatoes.