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Roast Chicken with Herbs
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poulet-roti-herbes-jus-5815.jpg
PT20M
PT1H45M
PT2H05M
Preheat oven to 350°F (180°C).Clean chicken by removing the neck and giblets.Season generously with salt and pepper and stuff with vegetables, thyme, and rosemary. Tie the chicken with kitchen string.Baste the chicken skin with oil, season and place in a roasting pan.Place in the oven for 1h30 hour or until internal temperature is at 180˚F (82˚C).Baste the chicken regularly with the cooking juices to avoid dryness. Once cooked, take chicken out of the oven and place on a dish.Remove fat from the roasting pan and place it over medium high heat on the stove top. Deglaze with white wine and chicken stock, scrape bottom of the pan with a wooden spoon until all caramelized juices have dissolved. Simmer and let reduce a few minutes, season to taste.Run through a fine sieve, and set aside. Remove kitchen string and cut chicken into 8 pieces. Serve with the cooking juices.To test the temperature, insert a thermometer in between the thigh and the breast. Careful not to touch the bones. When the meat is at the right temperature, 180°F (82°C), the juices will run clear.Be sure not to leave the thermometer in the chicken during roasting.
4
Académie Culinaire
2
3
4
2
4 lb (2 kg) chicken
1 carrots, chopped
1 onion, chopped
1 celery stalk, chopped
1 thyme branch
1 rosemary branch
1 Tbsp. (15 mL) extra virgin olive oil
1/2 cup (125 mL) white wine
1 cup (250 mL) chicken broth (see recipe 5722)
To taste salt and pepper
Roast Chicken with Herbs
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:20
Preparation
1:45
COOKING
2:05
TOTAL TIME
Ingredients
-
4 lb
(2 kg)chicken
-
1
carrots, chopped
-
1
onion, chopped
-
1
celery stalk, chopped
-
1
thyme branch
-
1
rosemary branch
-
1 Tbsp.
(15 mL)extra virgin olive oil
-
1/2 cup
(125 mL)white wine
-
1 cup
(250 mL)chicken broth (see recipe 5722)
-
To taste salt and pepper
Preparation
Preheat oven to 350°F (180°C).
Clean chicken by removing the neck and giblets.
Season generously with salt and pepper and stuff with vegetables, thyme, and rosemary. Tie the chicken with kitchen string.
Baste the chicken skin with oil, season and place in a roasting pan.
Place in the oven for 1h30 hour or until internal temperature is at 180˚F (82˚C).
Baste the chicken regularly with the cooking juices to avoid dryness. Once cooked, take chicken out of the oven and place on a dish.
Remove fat from the roasting pan and place it over medium high heat on the stove top. Deglaze with white wine and chicken stock, scrape bottom of the pan with a wooden spoon until all caramelized juices have dissolved. Simmer and let reduce a few minutes, season to taste.
Run through a fine sieve, and set aside. Remove kitchen string and cut chicken into 8 pieces. Serve with the cooking juices.
To test the temperature, insert a thermometer in between the thigh and the breast. Careful not to touch the bones. When the meat is at the right temperature, 180°F (82°C), the juices will run clear.
Be sure not to leave the thermometer in the chicken during roasting.
Source :
Académie Culinaire
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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