# Saucier Roast Chicken

This recipe provides instructions for brining and roasting a whole chicken in a saucier pan, resulting in a juicy chicken with delicious gravy.

- Total time: 50 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

1. Bring all the brine ingredients to a simmer for 1 minute and allow to cool completely.
2. Add the chicken to the cooled brine and leave it in the fridge overnight, or up to 24 hours.
3. Thoroughly rinse off the chicken and pat it dry with kitchen paper.
4. Remove the wishbone by cutting a V-shape and fishing it out to make it easier to carve.
5. Truss 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.
6. Add 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.
7. Brush the chicken with some melted butter and season it with salt and pepper.
8. Place the chicken on top of the vegetables in the pan.
9. Cook the chicken in the oven at 240°C for 25 minutes.
10. Reduce the oven temperature to 180°C and cook for another 25 minutes, or until the internal temperature of the chicken reaches 65°C.
11. Remove the chicken from the oven and let it rest.
12. Place the pan with the vegetables and drippings on the hob over medium heat.
13. Remove the lemon pieces from the pan.
14. Add flour to the pan and mix it with the vegetables.
15. Cook the mixture until the base of the pan has a bit of color.
16. Deglaze the pan with dry white wine and cook it out for a few minutes.
17. Add chicken stock to the pan and cook for another 5 minutes.
18. Strain the gravy mixture into a smaller pan.
19. Reduce the gravy to your desired consistency or add chicken gravy granules as a thickener.
20. Serve the gravy on the bottom of a plate, topped with a piece of carved chicken and fries.

## Equipment

- saucier pan
- oven
- whisk
- meat thermometer
- knife
- cutting board
- measuring spoons
- bowl
- tongs
- kitchen paper
- butcher's twine
- strainer

## 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.

## Source

- Original video: https://youtube.com/shorts/xgWkFB2ezuQ?si=MNMhpllnbrdu43CK
- Recipe page: https://www.cliprecipe.com/recipe/39289f32-18da-4b4a-ade6-c382e728474f
- Extracted: 2025-08-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt