ad astra per alia porci

roasted chicken
October 18, 2008, 2:20 pm
Filed under: diary, food | Tags: , ,

The chicken I used did not provide enough juices to make a proper sauce, so the meat was slightly dry. Ate it with pita and lettuce, with button mushrooms sauteed with butter. Luckily there was enough mushroom sauce to complement the chicken.



1 chicken, about 1.5kg

1 large or 2 medium onions, cut into chunks

1 large carrot, peeled and cut

30g salted butter, softened

2 tsp salt

2 tsp pepper, paprika or other spice seasonings

1 lemon

180ml white wine or chicken stock

20g salted butter, cold


1) Preheat oven to 200 deg C

2) Cut off neck and feet of chicken. Rinse chicken thoroughly and leave to drain until it gets to room temperature

3) Sit carrots in the middle of a roasting pan. Scatter onions on the pan.

4) Pat chicken very dry with paper towels. Gently separate the skin from the breast meat using your fingers. Do not tear the skin.

5) Slip half the softened butter in between breast meat and the skin, massage to spread the butter of the whole breast area.

6) Mix salt and spices in a small bowl. Rub half over the cavity of the chicken and half on the outside. Cut lemon in half and put into the cavity. Rub the rest of the softened butter all over the chicken, then sit other bird on the carrots, breast side up.

7) Roast about 1 hour and 10 minutes, until chicken is golden brown. Check after 1 hour. Wriggle the drumstick. If it moves easily, the chicken is done. If the juices run clear, the bird is ready. If roasting a smaller bird, check after 50 minutes.

8) Remove roasting pan from oven, move the chicken onto a large plate, set aside to rest 10-15 minutes. Add the carrots to stock pot if making stock.

9) Place the roasting pan with the onions on the stove over medium high heat. Pour in the wine or stock and bring to a boil. Using a wooden spoon, scrape up the brown bits on the bottom of the pan. When the sauce has reduced slightly, add cold butter. Swirl it around the pan, stirring constantly to make sure the sauce comes together. When all the butter has been incorporate, taste for seasoning and add salt and pepper to taste. If sauce is too tart, add a little sugar. Pour into a bowl.

10) Carve chicken, and stir any accumulated juices into the sauce. Serve chicken with sauce on side.


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