Roast Chicken
Source of Recipe
Jamaica Gleaner
List of Ingredients
1 (3-lb.) roasting chicken,
rinsed and patted dry, neck
and giblets reserved
2 tsp. salt
1 tsp. freshly ground black
pepper
3 tbs. fresh herbs such as
rosemary, thyme, savoury or
sage leaves, in any combina-
tion, plus a few herb sprigs
1 garlic clove, lightly smashed
1 large lemon (4 oz.), washed
(or a large lime)
2 shallots (or small onions),
peeled and cut in half
lengthwise
1/4 cup Madeira, dry white
wine or balsamic vinegar
Recipe
1. With a thin, sharp knife, cut the excess fat from the neck and hind cavities of the chicken and discard. Sprinkle the chicken evenly inside and out with salt and pepper, rubbing it into
skin. If possible, do this an
hour or two ahead to let the salt penetrate. Blot dry with paper towel before proceeding.
2. Preheat the oven to 350ºF. Place a small piece of foil just large enough to cover the
chicken's breast in a roasting pan; coat it with a little oil. Set aside.
3. Stuff the herbs and the
garlic into the cavity of the chicken. Prick the lemon about 25 times with a toothpick or skewer. Stuff it into the cavity. Using toothpicks or trussing needles, pin the neck and hind cavities closed. Place the
chicken breast down over the oiled piece of foil in the roasting pan. Nestle the neck, giblets and shallots, around the chicken. Roast for 15 minutes.
4. Turn the bird breast up and carefully peel off the foil, taking care not to rip the skin; discard. Roast 20 minutes longer, then increase the oven temperature to 400 degrees.
5. Roast the chicken 20 to 25 minutes longer, until the skin is brown and crisp and the juices run clear when the leg is pricked with a kitchen fork. An instant-read thermometer inserted in the breast should read 140 degrees. Remove the toothpick from the hind end. Lift the chicken with two wooden spoons and tilt it slightly so the juices run out of the cavity into the pan.
Place the chicken on a platter and keep warm.
6. Pour the pan juices into a small measuring cup. Let settle 3 to 4 minutes, then carefully skim the fat off the surface with a tablespoon. To make a pan sauce, pour the juices back into the roasting pan set over moderate heat. Add the Madeira and
simmer, stirring with a wooden spoon to dissolve any browned bits on the bottom of the pan, about five minutes, until the
alcohol has cooked off. Skim off any fat or scum that rises to the surface. Strain the sauce into a small bowl, discard the neck and giblets, and taste for seasoning.
7. Carve the chicken. Pour any juices that have collected on the plate into the sauce. Pass the sauce separately.
Serves 4.
|
Â
Â
Â
|
member logon
