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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 4 |
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Directions: Let chicken stand at room temperature 45 min. Preheat oven to 375 degrees. Rinse chicken inside and out with cold water; pat dry with paper towels. Trim off and discard excess fat. Season chicken inside and out with salt and pepper. Place 4 thyme sprigs around chicken. Place chicken in an oval roaster. Scatter garlic, carrots, turnips (or parsnips, peeled and cut into 2-inch pieces) and remaining 4 thyme sprigs around chicken. Drizzle chicken and vegetables with olive oil. Cover and roast 1 hour. Uncover pan and preheat broiler. Broil chicken 4 inches from heat source until skin is golden and an instant-read thermometer inserted into thickest part of thigh, away from the bone, registers 170 degrees, about 10-15 minutes. Transfer chicken, and vegetables to a warmed platter (leaving garlic in pan), cover loosely with foil and let rest for 15 mintues. Remove thyme sprigs from pan and skim fat from pan drippings. Add stock, bring to a boil over medium-high heat and cook, stirring to scrape any browned
bits from the pan bottom. Puree mixture with a blender or stick blender until smooth. Add vinegar and season with salt and pepper. Carve chicken and pass sauce alongside.
Suggestion: Reduce stock to 1/2 cup and thicken with arrowroot or cornstarch.
Ingredients:
1 (about 4 lbs.) chicken
8 sprigs fresh thyme
6 garlic
3/4 baby carrot(s)
3/4 baby turnips or parsnips
4 Tablespoon(s) extra-virgin olive oil
1 Cup(s) chicken stock
1 Tablespoon(s) balsamic vinegar |
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