Roasted Chicken
⏳ Time
4 hours
🥕 Ingredients
12
🍽️ Servings
8
Description
As for what to serve with the chicken — fried or baked potatoes, glazed carrots and broccoli, a cabbage salad, parsnips, or sweet potatoes — everyone is free to decide for themselves.
Ingredients
- Lemon - 1 piece
- Poultry - 1½ kg
- Garlic - 2 heads
- Carrot - 1 piece
- Butter - 3.5 oz
- Dry White Wine - 7 fl oz
- Chicken Broth - 7 fl oz
- Thyme - 16 stalks
- Dijon Mustard - 1 tablespoon
- Parsley - 0.5 oz
- Tarragon - 0.5 oz
- Salt - 5.3 oz
Step by Step guide
Step 1
First, you need to place the chicken in an 8% brine (80 grams of salt per liter of water; you'll need about 2 liters for the chicken). You can add herbs, a spoonful of honey, cumin, and other aromatic ingredients to the brine. It's best to dissolve the salt and herbs in hot water, and then wait for it to cool down before submerging the chicken. Let it brine for about eight hours, or overnight. In the morning, pat the chicken dry with paper towels.
Step 2
Cut the lemon in half. Next comes a step that confuses many: you need to spread the chicken's legs apart and stuff the lemon and a few sprigs of thyme into its cavity. Carefully tuck some butter under the skin over the breast area. The skin separates from the meat quite easily; just be careful not to tear it with an awkward movement.
Step 3
The prepared chicken is placed on a baking sheet with sliced carrots and crushed garlic cloves. The baking sheet is then placed in a preheated oven at 194°F, where the chicken should remain for the next three hours until its internal temperature reaches 60 degrees. Then, the chicken should be removed from the oven and allowed to rest for half an hour. Do not discard the vegetables from the baking sheet.
Step 4
Preheat the oven to 446°F. Roast the contents of the baking tray for ten minutes, then pour wine and broth over the vegetables and leave them in the oven for another ten minutes. After that, strain the liquid from the baking tray into a saucepan using a sieve. If the sauce is not thick enough, you can reduce it over low heat.
Step 5
Place the rested chicken in the oven at the same temperature at which the sauce was prepared — 446°F — for ten to fifteen minutes. During this time, the skin will become a beautiful caramel color and develop a crispy texture.
Step 6
To enhance the flavor, you can drizzle the chicken with a mixture of melted butter, a small amount of wine, and a pinch of thyme leaves.
Step 7
Before serving, whisk a tablespoon of mustard and a little parsley and tarragon into the sauce.
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