Chicken: Kerr's Roasted Chicken
Source of Recipe
Graham Kerr
List of Ingredients
3 1/2 pounds broiler/fryer chicken
2 tablespoons freshly squeezed lemon juice
(original calls for 1/8 teaspoon salt )
1/8 teaspoon freshly ground black pepper
2 sprigs fresh thyme (3-inch or 7 cm)
2 sprigs fresh rosemary (3-inch or 7 cm)
3 fresh sage leaves
1 1/2 cups water
Sauce
1/4 cup red wine
2 teaspoons arrowroot mixed with 4 teaspoons red wine (slurry) Recipe
1. Preheat the convection oven to 350° F (180° C) or a conventional oven to 400° F (204° C).
TO PREPARE THE CHICKEN:
2. Remove the fat from around the body cavity and neck; remove and discard the first 2 joints of each wing. Rinse the chicken inside and out and pat dry with paper towels.
3. Pour the lemon juice inside the body cavity and sprinkle the inside with (salt and) pepper. Lay the thyme, rosemary, and sage leaves inside.
If you are using a clay pylon, insert the ceramic core to hold the herbs in place. Turn the pylon onto its base on a plate to catch the lemon juice.
4. Cross the legs loosely over each other and tie together with cotton string. Brush the accumulated lemon juice over the outside of the chicken and place the bird in a 9 x 13-inch (23 x 33 cm) baking pan.
5. Pour the water into the pan. Roast in the preheated convection oven for 40 minutes or until the chicken juices run clear. In a conventional oven, chicken should be done in about an hour
6. Remove the chicken to a hot platter and allow to set for at least 10 minutes before carving. Take the chicken off the ceramic core, remove the skin, and carve into serving size pieces.
FOR THE SAUCE:
7. Pour the liquid into the roasting pan and deglaze it with the wine. Pour into a fat strainer and then pour the defatted liquid into a small saucepan. Stir in the slurry and stir over medium high heat until thickened.
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