Saucier Roast Chicken
Directions
- 1Bring all the brine ingredients to a simmer for 1 minute and allow to cool completely.
- 2Add the chicken to the cooled brine and leave it in the fridge overnight, or up to 24 hours.
- 3Thoroughly rinse off the chicken and pat it dry with kitchen paper.
- 4Remove the wishbone by cutting a V-shape and fishing it out to make it easier to carve.
- 5Truss the chicken using a 2.5-meter piece of butcher's twine, securing the wings against the body and around the breast, then legs, and finally tying it off at the back.
- 6Add chopped onion, carrot, celery, garlic, lemon, and herbs from the brining process to the saucier pan with a splash of olive oil and mix them.
- 7Brush the chicken with some melted butter and season it with salt and pepper.
- 8Place the chicken on top of the vegetables in the pan.
- 9Cook the chicken in the oven at 240°C for 25 minutes.
- 10Reduce the oven temperature to 180°C and cook for another 25 minutes, or until the internal temperature of the chicken reaches 65°C.
- 11Remove the chicken from the oven and let it rest.
- 12Place the pan with the vegetables and drippings on the hob over medium heat.
- 13Remove the lemon pieces from the pan.
- 14Add flour to the pan and mix it with the vegetables.
- 15Cook the mixture until the base of the pan has a bit of color.
- 16Deglaze the pan with dry white wine and cook it out for a few minutes.
- 17Add chicken stock to the pan and cook for another 5 minutes.
- 18Strain the gravy mixture into a smaller pan.
- 19Reduce the gravy to your desired consistency or add chicken gravy granules as a thickener.
- 20Serve the gravy on the bottom of a plate, topped with a piece of carved chicken and fries.
Ingredients
- 1 whole chicken
- 2 L water
- 36 g salt
- 2.5 g sodium bicarb
- 1 lemon
- 2 bay leaves
- 2 rosemary sprigs
- 4 thyme sprigs
- 2 medium carrots
- 2 celery stalks
- 1 large onion
- 1 head garlic
- 2 tbsp butter
- splash olive oil
- salt
- pepper
- 2 tbsp plain flour
- dry white wine
- chicken stock
- 1 tbsp chicken gravy granules
Equipment
saucier panovenwhiskmeat thermometerknifecutting boardmeasuring spoonsbowltongskitchen paperbutcher's twinestrainer
Tips
- To remove the wishbone, cut a V-shape and fish it out to make carving easier after cooking.
- Pat the chicken skin dry with paper towels or leave it in the fridge for a few hours to dry properly for a crispier skin.
- The low salt-brine ratio allows the chicken to be left in the fridge for up to 24 hours without becoming too salty.
- For gravy, you can use chicken gravy granules as a thickener, a common restaurant technique.
- Serve gravy at the bottom of the plate with the chicken and fries.
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