hi friends today I will present you a nice juicy recipe inside and served with liquid gold pan juices has a really delicious flavor, here is the recipe for roast chicken that you will do again and again! and you will love it very much
Ingredients
1.75 - 2 kg / 3.5 - 4lb whole chicken , patted dry
Salt and pepper
2 tsp olive oil
1 lemon, quartered
3 rosemary sprigs
BUTTER:
100 g / 1 stick unsalted butter, melted
3 garlic cloves, minced
1 tbsp sage, finely chopped (Note 1)
2 tsp rosemary, finely chopped (Note 1)
1 tbsp parsley, finely chopped (Note 1)
1/2 tsp each salt and black pepper
UNDER CHOOK:
1 cup / 250 ml dry white wine, or low sodium chicken broth
1 onion, quartered (Note 2)
1 garlic bulb, halved horizontally (Note 2)
Instructions
Take the chicken out of the fridge 30 minutes before cooking.
Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Put the shelf in the middle.
Mix together Butter ingredients. Add juice from 2 wedges of lemon.
Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken (see video). Do the top (the breast) and the drumsticks – not the underside.
Prop chicken upright, drizzle butter under the skin, using most of the garlic/herb sludge, but saving a bit of butter for the skin (Note 3).
Drizzle/smear remaining butter all over the surface of the chicken. Squeeze over the juice of 2 lemon wedges.
Stuff used lemon wedges and rosemary inside the chicken.
Tie drumstick ends with string and tucks wing tips under the chicken.
Sprinkle all over with salt and pepper.
Place onion and garlic in the pan, place chicken on top. Pour wine around, drizzle chicken with oil.
Transfer to oven. Roast for 10 minutes, then turn the oven down to 180C/350F (all oven types). Roast for a further 1 hr 15 minutes, or until the internal temperature is 75C/165F or until juices run clear when pierced at the join between the drumstick and the body. Baste twice (30 min then at 1 hr), spooning pan juices over the skin.
Rest for 15 minutes – don’t cover, skin becomes wet.
Serve with pan juices (see video for how to carve). I discard onion but use the garlic in the pan. See notes for side suggestions & how to use the carcass for incredible homemade broth!
Recipe Notes:
1. Herbs - Rosemary and sage are classic pairings with chicken, parsley adds more green specks in the butter and a tiny touch of freshness. Feel free to use herbs of choice. Go easy with more rosemary - it’s a strong herb.
Can also sub with 2 – 3 tsp of dried herbs of choice (use 2 tsp of strong-flavored dried herbs like thyme, oregano, sage, mixed herbs, tarragon or 3 tsp of light flavored dried herbs like dill, parsley, dill)
2. Onion and garlic: These serve 2 purposes: elevate chicken out of liquid a bit and they add tons of flavor into the pan juices used as the sauce. I don't bother peeling the onion because I usually discard it - because it sits under the chicken, it gets slimy and very oily. Feel free to use peeled onion and eat it.
3. Garlic-herb-butter: Get most of the garlic-herb sludge under the skin because if it’s on the surface of the skin, the garlic burns. To minimize the garlic sludge on the skin.
4. GRAVY option:
50 g / 3 tbsp butter
3 tbsp / 40 g flour (any white)
2 cups / 500 ml liquid from pan topped up with low sodium chicken broth
Melt butter over medium heat, add flour, stir for 1 minute. Add half the liquid while whisking. Once incorporated and lump free, add remaining liquid. Continue cooking for 2 minutes, stirring regularly, until gravy thickens. Season with salt and pepper to taste.
5. COOK TIMES: 10 minutes at 220C/450F, then 20 minutes for every 500g/1lb at 180C/350F until the internal temperature is 75C/165F or until juices run clear. This assumes the chicken was taken out of the fridge 30 minutes before cooking. If it’s fridge cold, add another 10 minutes to the cooking time.
6. TYING DRUMSTICKS: I find it easiest to use one piece of string, wrap the string around one leg, then yank the other leg closer and wrap the string around that one too. Then once the string is around both of them, it's much easier to handle to use the string to pull then together then wrap the string around both of them tightly so they are crossed over each other.
7. CARCASS and leftover bits/juices: Scrape it all into a pot or slow cooker, add water so water is about 2.5cm / 1" above the chicken. Add 2 tsp Vegeta or chicken stock powder or 2 crumbled cubes, celery, carrot and a few garlic cloves (chunky pieces) and a few sprigs of fresh herbs like thyme/rosemary/parsley OR 1 tsp dried herbs. Simmer 1 hour / slow cooker 6 hours, strain. Pick out/off bits of chicken to use in soup. Use as incredible broth for Chicken Noodle Soup or Chicken Rice Soup.
8. SIDES: Roast potatoes (cut, toss in olive oil, salt, pepper and herbs, roast under chicken for 40 minutes), mashed potato or cauliflower, or garlic bread. Also, try Potatoes au Gratin or Easy Cheesy Potato Bake - can make ahead then reheat in the oven quickly.
Pictured on the very edge of photo in post is this Kale Quinoa Salad (I often have it on hand as it lasts for days and days). Other great salads: Corn Salad with Avocado and Tomato, Roast Pumpkin Spinach Salad, a garden salad
Ingredients
1.75 - 2 kg / 3.5 - 4lb whole chicken , patted dry
Salt and pepper
2 tsp olive oil
1 lemon, quartered
3 rosemary sprigs
BUTTER:
100 g / 1 stick unsalted butter, melted
3 garlic cloves, minced
1 tbsp sage, finely chopped (Note 1)
2 tsp rosemary, finely chopped (Note 1)
1 tbsp parsley, finely chopped (Note 1)
1/2 tsp each salt and black pepper
UNDER CHOOK:
1 cup / 250 ml dry white wine, or low sodium chicken broth
1 onion, quartered (Note 2)
1 garlic bulb, halved horizontally (Note 2)
Instructions
Take the chicken out of the fridge 30 minutes before cooking.
Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Put the shelf in the middle.
Mix together Butter ingredients. Add juice from 2 wedges of lemon.
Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken (see video). Do the top (the breast) and the drumsticks – not the underside.
Prop chicken upright, drizzle butter under the skin, using most of the garlic/herb sludge, but saving a bit of butter for the skin (Note 3).
Drizzle/smear remaining butter all over the surface of the chicken. Squeeze over the juice of 2 lemon wedges.
Stuff used lemon wedges and rosemary inside the chicken.
Tie drumstick ends with string and tucks wing tips under the chicken.
Sprinkle all over with salt and pepper.
Place onion and garlic in the pan, place chicken on top. Pour wine around, drizzle chicken with oil.
Transfer to oven. Roast for 10 minutes, then turn the oven down to 180C/350F (all oven types). Roast for a further 1 hr 15 minutes, or until the internal temperature is 75C/165F or until juices run clear when pierced at the join between the drumstick and the body. Baste twice (30 min then at 1 hr), spooning pan juices over the skin.
Rest for 15 minutes – don’t cover, skin becomes wet.
Serve with pan juices (see video for how to carve). I discard onion but use the garlic in the pan. See notes for side suggestions & how to use the carcass for incredible homemade broth!
Recipe Notes:
1. Herbs - Rosemary and sage are classic pairings with chicken, parsley adds more green specks in the butter and a tiny touch of freshness. Feel free to use herbs of choice. Go easy with more rosemary - it’s a strong herb.
Can also sub with 2 – 3 tsp of dried herbs of choice (use 2 tsp of strong-flavored dried herbs like thyme, oregano, sage, mixed herbs, tarragon or 3 tsp of light flavored dried herbs like dill, parsley, dill)
2. Onion and garlic: These serve 2 purposes: elevate chicken out of liquid a bit and they add tons of flavor into the pan juices used as the sauce. I don't bother peeling the onion because I usually discard it - because it sits under the chicken, it gets slimy and very oily. Feel free to use peeled onion and eat it.
3. Garlic-herb-butter: Get most of the garlic-herb sludge under the skin because if it’s on the surface of the skin, the garlic burns. To minimize the garlic sludge on the skin.
4. GRAVY option:
50 g / 3 tbsp butter
3 tbsp / 40 g flour (any white)
2 cups / 500 ml liquid from pan topped up with low sodium chicken broth
Melt butter over medium heat, add flour, stir for 1 minute. Add half the liquid while whisking. Once incorporated and lump free, add remaining liquid. Continue cooking for 2 minutes, stirring regularly, until gravy thickens. Season with salt and pepper to taste.
5. COOK TIMES: 10 minutes at 220C/450F, then 20 minutes for every 500g/1lb at 180C/350F until the internal temperature is 75C/165F or until juices run clear. This assumes the chicken was taken out of the fridge 30 minutes before cooking. If it’s fridge cold, add another 10 minutes to the cooking time.
6. TYING DRUMSTICKS: I find it easiest to use one piece of string, wrap the string around one leg, then yank the other leg closer and wrap the string around that one too. Then once the string is around both of them, it's much easier to handle to use the string to pull then together then wrap the string around both of them tightly so they are crossed over each other.
7. CARCASS and leftover bits/juices: Scrape it all into a pot or slow cooker, add water so water is about 2.5cm / 1" above the chicken. Add 2 tsp Vegeta or chicken stock powder or 2 crumbled cubes, celery, carrot and a few garlic cloves (chunky pieces) and a few sprigs of fresh herbs like thyme/rosemary/parsley OR 1 tsp dried herbs. Simmer 1 hour / slow cooker 6 hours, strain. Pick out/off bits of chicken to use in soup. Use as incredible broth for Chicken Noodle Soup or Chicken Rice Soup.
8. SIDES: Roast potatoes (cut, toss in olive oil, salt, pepper and herbs, roast under chicken for 40 minutes), mashed potato or cauliflower, or garlic bread. Also, try Potatoes au Gratin or Easy Cheesy Potato Bake - can make ahead then reheat in the oven quickly.
Pictured on the very edge of photo in post is this Kale Quinoa Salad (I often have it on hand as it lasts for days and days). Other great salads: Corn Salad with Avocado and Tomato, Roast Pumpkin Spinach Salad, a garden salad
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