Chicken and Chips

Serves 1
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Directions

  1. 1Break down the whole chicken into pieces.
  2. 2Break down the whole chicken into pieces.
  3. 3Break down the whole chicken into pieces.
  4. 4Place some chicken pieces in a roasting pan to brown them.
  5. 5Place some chicken pieces in a roasting pan to brown them.
  6. 6Place some chicken pieces in a roasting pan to brown them.
  7. 7Place the other chicken pieces on a metal rack.
  8. 8Place the other chicken pieces on a metal rack.
  9. 9Place the other chicken pieces on a metal rack.
  10. 10Remove the browned chicken pieces from the pan.
  11. 11Remove the browned chicken pieces from the pan.
  12. 12Remove the browned chicken pieces from the pan.
  13. 13Chop the celery, carrots, onion, parsley, and shallots.
  14. 14Chop the celery, carrots, onion, parsley, and shallots.
  15. 15Chop the celery, carrots, onion, parsley, and shallots.
  16. 16Add the chopped vegetables, thyme, bay leaves, and peppercorns to the pan with the chicken bones.
  17. 17Add the chopped vegetables, thyme, bay leaves, and peppercorns to the pan with the chicken bones.
  18. 18Add the chopped vegetables, thyme, bay leaves, and peppercorns to the pan with the chicken bones.
  19. 19Add water to the pan.
  20. 20Add water to the pan.
  21. 21Add water to the pan.
  22. 22Skim off any foam that rises to the surface.
  23. 23Skim off any foam that rises to the surface.
  24. 24Skim off any foam that rises to the surface.
  25. 25Cover the pan and let it simmer to create a chicken stock.
  26. 26Cover the pan and let it simmer to create a chicken stock.
  27. 27Cover the pan and let it simmer to create a chicken stock.
  28. 28Crush peppercorns in a mortar and pestle.
  29. 29Crush peppercorns in a mortar and pestle.
  30. 30Crush peppercorns in a mortar and pestle.
  31. 31Toast the crushed peppercorns in a dry frying pan.
  32. 32Toast the crushed peppercorns in a dry frying pan.
  33. 33Toast the crushed peppercorns in a dry frying pan.
  34. 34Finely chop the shallots.
  35. 35Finely chop the shallots.
  36. 36Finely chop the shallots.
  37. 37Sauté the chopped shallots in olive oil in a frying pan.
  38. 38Sauté the chopped shallots in olive oil in a frying pan.
  39. 39Sauté the chopped shallots in olive oil in a frying pan.
  40. 40Add tarragon to the shallots.
  41. 41Add tarragon to the shallots.
  42. 42Add tarragon to the shallots.
  43. 43Deglaze the pan with brandy and flambé.
  44. 44Deglaze the pan with brandy and flambé.
  45. 45Deglaze the pan with brandy and flambé.
  46. 46Strain the chicken stock into a bowl.
  47. 47Strain the chicken stock into a bowl.
  48. 48Strain the chicken stock into a bowl.
  49. 49Add the strained chicken stock to the pan with the shallots and tarragon.
  50. 50Add the strained chicken stock to the pan with the shallots and tarragon.
  51. 51Add the strained chicken stock to the pan with the shallots and tarragon.
  52. 52Stir in double cream and simmer until the sauce thickens.
  53. 53Stir in double cream and simmer until the sauce thickens.
  54. 54Stir in double cream and simmer until the sauce thickens.
  55. 55Slice potatoes into even fries.
  56. 56Slice potatoes into even fries.
  57. 57Slice potatoes into even fries.
  58. 58Rinse the cut fries in water.
  59. 59Rinse the cut fries in water.
  60. 60Rinse the cut fries in water.
  61. 61Drizzle olive oil over the chicken pieces on the metal rack.
  62. 62Drizzle olive oil over the chicken pieces on the metal rack.
  63. 63Drizzle olive oil over the chicken pieces on the metal rack.
  64. 64Add water and salt to the fries in a pan and bring to a boil.
  65. 65Add water and salt to the fries in a pan and bring to a boil.
  66. 66Add water and salt to the fries in a pan and bring to a boil.
  67. 67Remove the fries from the boiling water.
  68. 68Remove the fries from the boiling water.
  69. 69Remove the fries from the boiling water.
  70. 70Deep-fry the blanched fries until golden and crispy.
  71. 71Deep-fry the blanched fries until golden and crispy.
  72. 72Deep-fry the blanched fries until golden and crispy.
  73. 73Season the hot fries with salt.
  74. 74Season the hot fries with salt.
  75. 75Season the hot fries with salt.
  76. 76Remove the roasted chicken from the oven.
  77. 77Remove the roasted chicken from the oven.
  78. 78Remove the roasted chicken from the oven.
  79. 79Cut the chicken pieces.
  80. 80Cut the chicken pieces.
  81. 81Cut the chicken pieces.
  82. 82Melt butter in a pan with garlic and thyme.
  83. 83Melt butter in a pan with garlic and thyme.
  84. 84Melt butter in a pan with garlic and thyme.
  85. 85Baste the cooked chicken with the butter, garlic, and thyme mixture.
  86. 86Baste the cooked chicken with the butter, garlic, and thyme mixture.
  87. 87Baste the cooked chicken with the butter, garlic, and thyme mixture.
  88. 88Plate the chicken and fries.
  89. 89Plate the chicken and fries.
  90. 90Plate the chicken and fries.
  91. 91Pour the prepared sauce over the chicken.
  92. 92Pour the prepared sauce over the chicken.
  93. 93Pour the prepared sauce over the chicken.
  94. 94Garnish with fresh chives.
  95. 95Garnish with fresh chives.
  96. 96Garnish with fresh chives.

Ingredients

  • 1 whole chicken
  • 1 whole chicken
  • 1 whole chicken
  • celery
  • celery
  • celery
  • carrots
  • carrots
  • carrots
  • 1 onion
  • 1 onion
  • 1 onion
  • parsley
  • parsley
  • parsley
  • thyme
  • thyme
  • thyme
  • shallots
  • shallots
  • shallots
  • bay leaves
  • bay leaves
  • bay leaves
  • peppercorns
  • peppercorns
  • peppercorns
  • water
  • water
  • water
  • tarragon
  • tarragon
  • tarragon
  • brandy
  • brandy
  • brandy
  • double cream
  • double cream
  • double cream
  • potatoes
  • potatoes
  • potatoes
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • butter
  • butter
  • butter
  • garlic
  • garlic
  • garlic
  • chives
  • chives
  • chives

Equipment

cutting boardkniferoasting panmetal racksaucepanladlejarmortar and pestlefrying pansievebowlpot