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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 1 |
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Directions: NB* Tarragon or rosemary are best.
Pre-heat the oven to 400F (200C). Clean the chicken as usual, making
sure no feather remains or hairs still remain on the bird. Wipe the
bird inside
&
out and dry well.
Rub the chicken well with butter, put a good knob inside the cavity,
together with the herbs, some salt and a good grind or two of black
pepper. Truss, and set in a roasting tin breast side up together with
half the stock.
Cover with greaseproof paper, and set to roast in the centre of the
oven. Depending upon the size of the bird, the total roasting time
will vary between 1 hour and 1 hour 30 mins. Calculate on the basis
of about 20 mins per pound oven ready weight. Divide this time by 5
and start timing.
When the first 1/5th time is up, turn the bird onto one side,
(balancing carefully) baste and cover again with the greaseproof, and
continue cooking. Repeat for a further 1/5 of the total time, then
turn onto the other side and baste again. When the second side has
had its time, turn the bird breast side down, baste, cover and repeat.
Finally, turn the bird breast side up, remove greaseproof and pour
over the optional wine, or baste if not using it. Roast for a final
12 to 18 minutes uncovered, basting from time to time.
When the total cooking time is up, remove chicken from pan and make
sure to tip any cooking juices from the vent - check the bird is
fully cooked. Split away a leg to about 45 degrees. The meat down at
the joint shouldn't be red or pink at all.
Remove trussing strings and keep the chicken warm while finishing
the sauce. Remove excess fat from the pan (fat separator) and pour in
the remaining stock. Bring to a fast boil, and incoporate all the
solidified chicken juices (crusty bits) from the sides and bottom of
the pan. Boil down hard, to reduce somewhat. There should only be a
few spoonfuls of reduced sauce per person. Correct seasoning.
Either joint (more common in France) or carve the chicken, arrange
on a pre-heated serving dish, garnish with watercress, moisten with a
little of the sauce, and pass the rest separately.
Recipe after "The Cordon Bleu Cookery Book"
Rosemary Hume
&
Muriel Downes
From: Ian Hoare Date: 14 May 96
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