Karol’s Roasted Chicken
This is my “chicken soup” — it cures what ails me every time I make it.
Directions:
Soften 1 stick of butter. Chop up fresh tarragon & thyme.
(Remove the woody parts b/4 chopping).
Mash the herbs into the butter along w/ salt & pepper. Set aside.
This is my “chicken soup” — it cures what ails me every time I make it.
Directions:
Soften 1 stick of butter. Chop up fresh tarragon & thyme.
(Remove the woody parts b/4 chopping).
Mash the herbs into the butter along w/ salt & pepper. Set aside.
Thickly slice 2 (small or medium) onions.
Rough chop one more onion. Set aside.
Take excess paper off two bulbs of garlic. Set aside.
Rough chop one more onion. Set aside.
Take excess paper off two bulbs of garlic. Set aside.
Prep/wash chicken.
With your fingers create gap under breast skin & push pieces of the compound butter under the skin.
Reserve some to put inside chicken.
Fill cavity with the roughly chopped onion & the remaining compound butter. Alternating.Truss.
Compound butter below.
With your fingers create gap under breast skin & push pieces of the compound butter under the skin.
Reserve some to put inside chicken.
Fill cavity with the roughly chopped onion & the remaining compound butter. Alternating.Truss.
Compound butter below.
Melt 4tbs butter in cooking pot.
Roll chicken in the melted butter & season as you like. (S/P, pinch sage, paprika)
Shove the slices of thickly chopped onion under the chicken.
Tuck garlic bulbs & maybe some baby potatoes around the chicken.
Roll chicken in the melted butter & season as you like. (S/P, pinch sage, paprika)
Shove the slices of thickly chopped onion under the chicken.
Tuck garlic bulbs & maybe some baby potatoes around the chicken.
Roast at 425 degrees for 30 minutes, turn chicken, baste & return chicken to 400 oven for 30 minutes.
Repeat turning & basting chicken & roast 30 min more at 375.
Add generous splash of white wine.
Check if done. If needs more time, reduce to 350 for X min more.
Repeat turning & basting chicken & roast 30 min more at 375.
Add generous splash of white wine.
Check if done. If needs more time, reduce to 350 for X min more.
Stay tuned.
It’s cooking! I have completed the second turn & added the wine.
This is a big chicken so I set the temp at 375 & timer for 45 minutes after basting.
This is a big chicken so I set the temp at 375 & timer for 45 minutes after basting.
In the final stretch, fourth turn & basting completed.
Oven set at 350, timer set 30 minutes.
Breast side is well browned. 🤗
Oven set at 350, timer set 30 minutes.
Breast side is well browned. 🤗
Chicken out of the oven.
When done remove chicken to platter and splash with Brandy & ignite.
I remove the chopped onion from cavity & add to pot along with 1 1/2 cups of chicken stock, splash of wine & a bit of brandy
Heat to a boil, scrape done sides of the pan. 10 min.
When done remove chicken to platter and splash with Brandy & ignite.
I remove the chopped onion from cavity & add to pot along with 1 1/2 cups of chicken stock, splash of wine & a bit of brandy
Heat to a boil, scrape done sides of the pan. 10 min.
Pour contents of pot into a large Pyrex bowl w/ spout using a sieve to collect the solids.
Transfer the sauce to a fat separator to remove most of the fat which is a lot!
Discard solids & fat.
You can make a reux (butter & flour) or cream to thicken or leave plain.
Transfer the sauce to a fat separator to remove most of the fat which is a lot!
Discard solids & fat.
You can make a reux (butter & flour) or cream to thicken or leave plain.
@threadreaderapp unroll please and thank you.
#RoastChicken
The chicken turned out super yummy! #HappyGirl
#RoastChicken
The chicken turned out super yummy! #HappyGirl
Here are photos of the next to final step - sauce. Separating the solids from the sauce puc 1, pic 2 fat separator.
