ROAST CHICKEN WITH WHOLE GARLIC, BAY & WHITE WINE
Pack your roast full of flavour with this spring recipe using mild wet garlic, a seasonal treat
Provided by Good Food team
Categories Lunch, Main course
Time 1h50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out. Loosen skin over the breast and place a bay leaf and a little butter between the skin on each breast. Add the rest of the bay leaves and the lemon to the cavity, then smear the rest of the butter all over the bird. Place in a roasting tin and cook for 45 mins. Add the garlic to the pan, baste the chicken with the buttery juices and bake in the oven for 45 mins more.
- Meanwhile, lay baguette slices on a tray and drizzle with a little oil. Bake for 20 mins until golden, then remove from the oven. When the chicken is cooked, remove from the oven and leave to rest with the soft garlic.
- For the gravy, pour the fat out of the tin, place the tin on the heat and splash in the wine and any juices from the chicken. Bubble and scrape up any of the sticky bits, then drain into a jug. Serve the chicken with the croutons, the jug of gravy and the garlic for squeezing over.
Nutrition Facts : Calories 593 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 53 grams protein, Sodium 0.95 milligram of sodium
POT ROAST CHICKEN IN GARLIC, WHITE WINE & PARSLEY
Make and share this Pot Roast Chicken in Garlic, White Wine & Parsley recipe from Food.com.
Provided by English_Rose
Categories Whole Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 300°F Cook the shallots and garlic in a large casserole with 1 tbsp butter until softened. Add the pancetta and cook until the shallots begin to caramelize.
- Meanwhile, melt 1 tbsp of butter in a large deep frying pan and brown the chicken on all sides, then put it into the casserole, on top of the shallots. Pour the brandy into the hot frying pan and allow to bubble up, stirring and scraping. Put a lighted match to the brandy and stand back while it flames up.
- When the flames have subsided, add the wine and bring to the boil, then pour the liquid over the chicken.
- Add the stock and tuck in the bouquet garni. Cover and cook for 1 hour, or until cooked through.
- Remove the chicken from the casserole, cut into 8 portions and keep warm.
- Simmer the cooking liquor until reduced by two thirds, then add the cream and parsley.
- Return the chicken to the pan to heat through. Serve in deep bowls with mashed potato.
Nutrition Facts : Calories 939.4, Fat 56.7, SaturatedFat 23.1, Cholesterol 245.7, Sodium 402.9, Carbohydrate 23.2, Fiber 0.7, Sugar 3, Protein 49.6
SARASOTA'S ROASTED WHOLE CHICKEN WITH A WHITE WINE SAUCE
I like lots of flavor to my chicken, and as with many other chefs, a high temp to start is the key for a crispy crust. I have a very simple olive oil, butter, parsley, salt and pepper rub and then lots of fruit and onions in the cavity which I feel really helps with the flavor. Rather than a rack, just use a couple of thick onion slices or a couple of celery ribs or carrots. It makes a natural rack and add tons of flavor to the drippings. Take advantage of what you have in your fridge. You can always use a traditional roasting rack if you want. But I think it is key to have it raised off the bottom of the pan.
Provided by SarasotaCook
Categories Whole Chicken
Time 1h15m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare -- Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic.
- Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
- I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied.
- Time to bake -- Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh.
- Resting -- Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily.
- Gravy -- First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest.
- I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.
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- Remove the neck and giblets from the whole chicken, rinse with cold water and pat dry with paper towels. Place in a roasting pan and season the inside of the chicken with 1/2 teaspoon of the kosher salt and 1/2 teaspoon of the freshly ground black pepper. Stuff the chicken with the onion, celery, carrot and 6 garlic cloves. Truss legs with cooking twine and tuck wings under bird.
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- Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
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